Cake Pops

By Eat More Chocolate Team      

June 10, 2015

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  • Yields: 40-50 Cake Pops


Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. I prefer to process mine in the food processor to fine crumbs.

Place in a large bowl and stir in half of the frosting container or 1/3 cup of your homemade frosting.

Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary. You just want enough to get the crumbs to stick together when you roll them into balls. Do not add so much that the mixture becomes soft and mushy!

Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day. Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.

Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the flat end of the cake balls.

Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.

Immediately cover with sprinkles before the chocolate has a chance to set, then insert in a styrofoam block to harden.


1 (14.25 oz) box cake mix, any flavor

1 (16 oz) tub frosting, any flavor (you will not need all of it)

or 1/3-3/4 cup homemade frosting (I use my Cream Cheese Wedding Frosting)

1 (24 oz) package of almond bark/candy coating (white or chocolate)


Lollipop sticks

3″x4″ cello bags

Curling ribbon