How to Make Cake Pops Recipe

Want to learn how to make traditional cake pops? If so, this post will cover every step from start to finish!

I recently learned how to make cake pops after reading Bakerella’s Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats. Yes, you can buy a cake pop maker from a store, but I honestly believe Bakerella’s method of mixing cake with frosting tastes much, much better.

My steps may vary a bit from Bakerellas’, but the end result is still the same. You may find yourself making your own edits as well.

Are you new to making cake pops? If so, this post will cover every step. Let’s get started!

Everything You Will Need

• Duncan Hines Yellow Cake Mix (white would work as well)
• Eggs (for cake mix)
• Vegetable Oil (for cake mix)
• Water (for cake mix)
• 9×13 Cake Pan
• White/Vanilla Cake Frosting
• Key Lime Pie Flavor – or any other flavor!
• Large Mixing Bowl
• Large Metal Spoon
• Cookie Scoop
• Wax Paper
• Baking Sheets
• Plastic Wrap
• 48 oz Vanilla Candy Melts (4 packages) – 3 green and 1 white
• Deep Microwave-Safe Plastic Bowl
• 48 Paper Lollipop Sticks (at least 48)
• Cake Pop Stands (enough for at least 48 cake pops – you can also use styrofoam blocks)

A few notes before we get started:

• Bakerella recommends using an 18.25 oz box of cake mix, but I have had success using 16.5 oz as well. The key is the amount of frosting you add to the cake. (which I will go over later) If you use the 18.25 oz box cake, you will produce around 48 cake pops. If you go smaller, you will end up with less. You get the idea.
• The process of making cake pops is fun but time-consuming. Prepare to spend a few hours (up to 4 hours or so) working on your cake pops. You can cut your time in half by working with half of the cake and freezing the other for later. I have done this many, many times.
• You can find candy melts, cake pops stands, and paper lollipop sticks at Walmart in the craft section, but your options will be limited. I recommend getting supplies at your local craft store (Hobby Lobby has a ton of options) if you have one.
• Sometimes my cake pops turn out really pretty and smooth. Sometimes they don’t. Don’t sweat it if your first batch (or two or three) turns out a bit lumpy and bumpy. No biggie. Chances are, they will still taste delicious. You will get better with practice.

1. PREPARE THE FROSTING. Create a deep hole in the middle of the frosting using a butter knife.

Pour lime flavoring into the hole you created.

Stir mix and frosting together using a butter knife.

2. BAKE THE CAKE. Following the instructions on the box, bake your cake and let it fully cool.

3. CRUMBLE THE CAKE. Once the cake is cool, transfer all of it to a large mixing bowl.

Crumble the cake with your hands until you get a fine, consistent texture among all pieces. Try to avoid leaving large pieces.

4. POUR THE FROSTING INTO THE CAKE. (not all of it!) The amount of frosting you add to your cake will depend on how much cake you are working with. I recommend starting with adding 1/2 of the container of frosting and testing the mixture once it is completed mixed to see if it can hold a ball shape easily using your hands. You don’t want too much frosting as it will be too moist and will be difficult to dip.

Use the back of a metal spoon to mix the frosting with the cake. After mixing, prepare 1-2 baking sheets (depending on how much mixture you are working with) with wax paper and place near your working area. (you will be placing your balls on the wax paper-lined cookie sheets on the next step)

5. ROLL BALLS. Once your mixture is the proper consistency and can hold a ball shape easily, it is time to start rolling into balls. I use a cookie scoop to scoop the mixture, then place the scooped mixture into my hand to roll the ball. The cookie scoop keeps the balls a consistent size and makes the process a bit easier. Once you create a ball, place on the wax paper-lined cookie sheet.

6. CHILL CAKE BALLS. After rolling your cake balls, it is time to chill them. (this will make the dipping process much easier) You have two options at this point – freeze for about 15 minutes or refrigerate for several hours. Either way, you will want to cover your baking sheets in plastic wrap and make sure they are not frozen, but firm before you dip them.

7. MICROWAVE CANDY MELTS. Once your cake balls are firm (not frozen), it is time to dip them! The first step in doing so is to place your candy melts into a deep microwavable plastic bowl (plastic doesn’t get as hot as other materials, so I recommend plastic). I also recommend using all 48 oz of your candy melts to ensure a nice, deep pool of candy melt. This will make dipping easier and more seamless. For this recipe, I used 3 bags of dark green plus 1 white candy melts to create a nice lime green color.

The bags of candy melts will have instructions on cooking time. It is best to mix every 30 seconds or so to avoid lumps. If you do get lumps (I certainly did in this tutorial), it’s okay. Your cake pops won’t be as smooth, but they will still taste delicious. The thinner your melted candies are, the better. Avoid overcooking the candy melts.

8. DIP! Once your candy melts are completely melted, take a few of your cake balls out of the freezer or refrigerator to work with. (if they are in the freezer, transfer to the refrigerator) Take a lollipop stick and dip the tip of the stick roughly 1/2 inch into the melted candy.

Push the lollipop stick into a cake ball, about halfway through.

Dip the cake pop into the melted candy coating until it is completely covered, then remove carefully. Try not to re-dip or move your cake pop around in the melted candy. This will result in a very thick, heavy cake pop and you want to avoid that as it may fall off the stick. (if it does fall off the stick, fish it out using a spoon)

You may need to use your finger to remove any drips under the cake pop. Once your cake pop is properly dipped, place it in your cake pop holder and move to the next!

9. EAT OR STORE. Now that you have created a ton of delicious cake pops, what is next? The obvious answer is to EAT THEM, but if you are making the pops for an upcoming party or want to save some for later you can store them in an airtight container at room temperature. (if you are making this recipe using a homemade cake, you will need to refrigerate)

If you have any questions or comments regarding this recipe, please leave a comment below!

You can find a printable version of the recipe below.

Key Lime Pie Cake Pops

Yield: 35 -48 Cake Pops

Want to learn how to make traditional cake pops? If so, this post will cover every step from start to finish!

Print Recipe Pin Recipe

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Ingredients

• Duncan Hines Yellow Cake Mix white would work as well
• Eggs for cake mix
• Vegetable Oil for cake mix
• Water for cake mix
• White/Vanilla Frosting
• Key Lime Pie Flavor any other flavor would work, too
• 48 oz Vanilla Candy Melts 4 packages - 3 green and 1 white

Instructions 

• PREPARE THE FROSTING. Create a deep hole in the middle of the frosting using a butter knife. Pour lime flavoring into the hole you created
• BAKE THE CAKE. (follow instructions on cake box)
• CRUMBLE THE CAKE USING HANDS. Once the cake is cool, transfer it to a large mixing bowl. Crumble the cake with your hands until you get a fine, consistent texture among all pieces.
• POUR THE FROSTING INTO THE CAKE. (not all of it!) The amount of frosting you add to your cake will depend on how much cake you are working with. I recommend starting with adding 1/2 of the container of frosting and testing the mixture once it is completed mixed to see if it can hold a ball shape easily using your hands. You don't want too much frosting as it will be too moist and will be difficult to dip. Use the back of a metal spoon to mix the frosting with the cake. After mixing, prepare 1-2 baking sheets (depending on how much mixture you are working with) with wax paper and place near your working area. (you will be placing your balls on the wax paper-lined cookie sheets on the next step)
• ROLL BALLS. Once your mixture is the proper consistency and can hold a ball shape easily, it is time to start rolling into balls. I use a cookie scoop to scoop the mixture, then place the scooped mixture into my hand to roll the ball. The cookie scoop keeps the balls a consistent size and make the process a bit easier. Once you create a ball, place on the wax paper-lined cookie sheet.
• CHILL CAKE BALLS. After rolling your cake balls, it is time to chill them. (this will make the dipping process much easier) You have two options at this point - freeze for about 15 minutes or refrigerate for several hours. Either way, you will want to cover your baking sheets in plastic wrap and make sure they are not frozen, but firm before you dip them.
• MICROWAVE CANDY MELTS. Once your cake balls are firm (not frozen), it is time to dip them! The first step in doing so is to place your candy melts into a deep microwavable plastic bowl (plastic doesn't get as hot as other materials, so I recommend plastic). I also recommend using all 48 oz of your candy melts to ensure a nice, deep pool of candy melt. This will make dipping easier and more seamless. For this recipe, I used 3 bags of dark green plus 1 white candy melts to create a nice lime green color. The bags of candy melts will have instructions on cooking time. It is best to mix every 30 seconds or so to avoid lumps. If you do get lumps (I certainly did in this tutorial), it's okay. Your cake pops won't be as smooth, but they will still taste delicious. The thinner your melted candies are, the better. Avoid overcooking the candy melts.
• DIP! Once your candy melts are completely melted, take a few of your cake balls out of the freezer or refrigerator to work with. (if they are in the freezer, transfer to the refrigerator) Take a lollipop stick and dip the tip of the stick roughly 1/2 inch into the melted candy. Push the lollipop stick into a cake ball, about halfway through. Dip the cake pop into the melted candy coating until it is completely covered, then remove carefully. Try not to re-dip or move your cake pop around in the melted candy. This will result in a very thick, heavy cake pop and you want to avoid that as it may fall off the stick. (if it does fall off the stick, fish it out using a spoon) You may need to use your finger to remove any drips under the cake pop. Once your cake pop is properly dipped, place in your cake pop holder and move to the next!
• EAT OR STORE. Now that you have created a ton of delicious cake pops, what is next? The obvious answer is to EAT THEM, but if you are making the pops for an upcoming party or want to save some for later you can store in an airtight container at room temperature. (if you are making this recipe using a homemade cake, you will need to refrigerate)

Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.