Cake is so fun to make, but you don’t always want a slice of just regular cake, so why not make cake-pops! Some of my favorite cakes to use for cake-pops are chocolate and butter cake. I will not be explaining how to make the cake in this post, but I will in the two links above.
- Prepared cake
- Prepared buttercream
- 12 ounces of candy melts
- Cake-pop sticks
- Take your cake and place it in a plastic bag. Break-up your cake until it can not be broken up anymore. Your cake should be about room temperature before breaking it up.
- Pour the cake crumbles into a medium sized bowl. Slowly mix in some of the buttercream. You will not need all the buttercream. You want to be able to mold the cake mixture, but if you add to much of the buttercream it won’t hold it’s form.
- Once you have your cake mixture done, roll the cake into circles about 1 ½ inches in diameter. Place your cake on a cake-pop stick and stick it into something that will hold it up, I like to use styrofoam.
- Let place your cake-pops in the freezer for at least an hour.
- Melt you candy melts, they should be pretty liquidy.
- One at time, dip your cake-pop into the candy melts. Now it is very tricky to make the chocolate smooth, so be patient, it takes practice. I recommend after dipping it to twirl the cake-pop to get the execs chocolate off. This is were you can put any sprinkles or topping you want on the cake-pop. Place the dipped cake-pop back into the freezer. If you want a drisle on your cake-pops, then melt a different color chocolate and just drizzle it onto the cake-pop after it was in the freezer for a little while, then freeze it again