We love handheld desserts. One cake pop is super satisfying for that sweet tooth, and doesn’t even require a plate to eat over like a piece of cake. Of course, no one ever sticks to only one cake pop in a sitting. While the intention might be there, a cake pop is really just two bites worth of cake, so what’s the harm in having two, or three, or even four?! We don’t subscribe to anyone else’s rules, and have been known to consume much much more than a “serving size.” These are perfect for parties, birthdays, or any day of the week that you need to treat yourself!
You can use a store-bought prepared cake, make a cake from a mix mix, or make a cake from scratch to use in your cake bombs. You can use any type of cake that you like. Red velvet, carrot cake, chocolate, strawberry, the sky is the limit!
If you buy a store-bought cake, we recommend removing the frosting from the top, or buying a non-frosted cake.
Your cake pops are only as good as the frosting. Seriously, the frosting can make or break them, so we highly recommend making frosting rather than buying it at the store. We love nothing more than homemade buttercream frosting with our cake pops. You can always use store-bought if needed, and if there is a frosting that you just really love, you do you!
You can really use any flavor you like to coat your cake pops. We always recommend you find the highest quality coating possible, and really you can just make it super easy and buy easy to use candy melts.
Cake Pop Toppings:
There really are no rules when it comes to decorating your cake pops. You can make them as simple or as fancy as you like. We love to use sprinkles and chocolate drizzles. Just be sure to add sprinkles while the chocolate is still wet. If you are going to add additional chocolate to drizzle, make sure your cake pops are completely cooled first.
Cake freezes so well! The issue with freezing your finished cake pops is that the chocolate coating can crack when freezing. If you are going to freeze, we recommend freezing your cake pops on their sticks before coating them. Place them in an airtight and freezer safe container for up to one month. When you are ready to use them and coat with chocolate, let them thaw completely in the refrigerator first.