How To Make Cake Pops | Easy Steps in Making Cake Pops

Who doesn’t like a cute, pretty cake pop that is also so convenient to eat? Just a pop in your mouth and ta-dah! a mouthful of sweet, delicious and moist cake all for your enjoyment!

Although cake pops are pretty and nice to look at, making them can be quite a fuss. Cake pops may not seem so easy to make as they require a lot of moulding, freezing, twirling and decorating. However, here are some ways you can make pretty cake pops easily without going through the headache and frustrations.


  1. Go Easy On The Frosting: ONLY ADD A LITTLE BIT OF FROSTING. Most cakes are already moist so too much frosting will ruin the cake pop and make shaping difficult.

  1. Use Your Hands To Mix:It really helps to mix it up with your hands so that you can get the feel of it. When I used a spoon to mix it up, it looked as if I wasn’t putting in enough frosting but it  turned out that it was way too much when I went to make a ball. The cake should still be a bit crumbly even when the frosting is mixed in.

  1. Mini Ice Cream Scoop: Use an ice cream scoop to scoop out the “dough” to get equal portions.

  1. Use A Deep, Narrow Cup For Dipping:  The melted chocolate/candy coating should be deep enough to submerge the cake ball completely to avoid having to twirl it around.

  1. Use A Styrofoam Holder-A block of Styrofoam makes a really great holder to stick the cake pops in while they are drying and it’s cheap.


These cake pops are just cake pop perfection!!!  The texture is fluffy and moist and it is so easy to make. No mess and fuss!



  • Chocolate Cake, ( ½ of a 9×13 devils food box cake)

  • Chocolate Frosting (amount depends on moistness of cake. Use two big spoonfuls if using the box cake recipe)

  • 2 boxes white chocolate

  • cake pop sticks

  • sprinkles



  1. Add cake to a large bowl.

  2. Crumble until it resembles fine crumbs

  3. Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly.

  4. Use your hands to incorporate the frosting into the cake crumbs.

  5. Use a mini ice cream scoop and scoop out two balls of cake mixture.

  6. Roll the mixture into a tight ball and place on a plate.

  7. Repeat until all the cake mixture has been rolled into balls.

  8. Melt 2-4 ounces of white chocolate in the microwave.

  9. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.

  10. Freeze for about 20 minutes.

  11. Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.

  12. Remove cake balls from freezer.

  13. Dip cake balls carefully into the chocolate until covered.

  14. Let the excess chocolate drip off. Swirl and tap gently if needed.

  15. Add the sprinkles while the chocolate is still wet. It will harden quickly.

  16. Stick the decorated cake pop into a styrofoam block to finish setting.

  17. Place into the freezer to speed up setting time.

  18. Cover with a clear treat bag & ribbon for gift giving, if desired.

  19. Store in a single layer, in an airtight container.


For coloured chocolate, use candy melts instead of food colouring for the coating.