How to Make Cake Pops: Step-by-Step Guide

In This Guide

• What You Need
• Step 1: Crumble the Cake
• Step 2: Mix with Frosting
• Step 3: Chill
• Step 4: Roll into Balls
• Step 5: Attach the Stick
• Step 6: Dip
• Step 7: Decorate and Dry
• Troubleshooting
• Cake Pop Hack: Top Them in Seconds

Cake pops are one of the most crowd-pleasing baked goods you can make – and they're more forgiving than they look. Here's how to make them properly.

What You Need

• Baked cake (any flavor – from scratch or box mix)
• Frosting / buttercream (about 2–3 tablespoons per standard 9" layer)
• Melting chocolate or candy melts
• Cake pop sticks (4–6 inch paper sticks)
• Styrofoam block or cake pop stand (for drying)
• Decorations: sprinkles, edible toppers, drizzle, etc.

Step 1: Crumble the Cake

Allow the baked cake to cool completely – a warm cake will create a gummy, dense mixture. Once cool, break the cake into large pieces and process in a food processor until fine, even crumbs form. Alternatively, crumble by hand in a large bowl until no large chunks remain.

Step 2: Mix with Frosting

Add frosting to the crumbled cake a tablespoon at a time, mixing well after each addition. You're looking for a consistency that holds together when pressed into a ball but isn't wet or greasy. The most common mistake is adding too much frosting – this creates heavy, dense cake pops that slide off the stick and crack the coating.

Test by pinching a small amount – it should hold its shape without crumbling and without sticking excessively to your hands.

Step 3: Chill

Cover the mixture and refrigerate for at least 1 hour. Cold mixture is much easier to roll into smooth balls and holds its shape better during dipping.

Step 4: Roll into Balls

Scoop approximately 1 tablespoon of mixture per ball (use a cookie scoop for consistency). Roll between your palms until smooth and round. Place on a parchment-lined baking sheet. Aim for uniform size – uneven balls dry at different rates and look inconsistent.

Refrigerate the rolled balls for another 15–30 minutes before dipping.

Step 5: Attach the Stick

Melt a small amount of chocolate or candy melts. Dip the tip of each stick about 1/2 inch into the melted chocolate, then push it halfway into the chilled cake ball. The chocolate acts as glue. Return to the refrigerator for 5–10 minutes to set before dipping.

Step 6: Dip

Melt your dipping chocolate or candy melts in a deep, narrow container (a tall glass or mug works better than a wide bowl for full coverage). The chocolate should be fluid and warm but not hot.

Hold the stick and submerge the cake ball completely in one smooth motion. Lift straight up and allow excess chocolate to drip off. Gently tap the stick against the side of the container or your other hand to help excess flow off without creating drip marks. Do not swirl or rotate – this can detach the ball from the stick.

Step 7: Decorate and Dry

Add sprinkles or decorations immediately after dipping, while the chocolate is still wet. Stand the cake pops upright in a styrofoam block or cake pop stand to dry. Avoid laying them flat – this creates a flat spot on the back.

Allow to set at room temperature for 15–20 minutes or refrigerate for 5–10 minutes until fully set.

Troubleshooting

• Cake ball sliding down the stick: The mixture is too heavy (too much frosting) or the stick wasn't secured with enough chocolate. Chill more thoroughly and ensure the stick-glue is fully set before dipping.
• Coating cracking: The cake ball was too cold and the temperature difference caused the coating to contract and crack. Allow cake balls to sit at room temperature for 5 minutes before dipping.
• Coating is lumpy or thick: Chocolate is too thick or too cool. Reheat gently and add a small amount of coconut oil or shortening to thin it (1 teaspoon per cup of melts).
• Chocolate won't set: Chocolate was overheated and the cocoa butter separated (bloomed). Start with fresh chocolate.
• Pops look dull, not shiny: For a high-gloss finish, temper the chocolate rather than simply melting it, or use candy melts which don't require tempering.

Watch our free tutorial: Halloween Mummy Pops

Cake Pop Hack: Top Them in Seconds

Skip the decorating step entirely – Global Sugar Art's pre-made edible decorations are designed to drop right onto a coated cake pop while the chocolate is still wet. Royal icing cupcake toppers work beautifully as cake pop toppers too. 🎂 Shop pre-made edible decorations →