Cake pops are based on the same idea as cake balls, with theaddition of a lollipop stick and a different approach to dipping.The lollipop sticks increase the cuteness factor, making themperfect for party favors and gifts.
18.25-ounce box cake mix9-by-13-inch cake panLarge mixing bowl16-ounce container ready-made frostingLarge metal spoonWax paper2 baking sheetsPlastic wrap48 ounces (3 pounds) candy coatingDeep, microwave-safe plastic bowl48 paper lollipop sticksStyrofoam block (see Tips, page 16)
Bake the cake as directed on the box, using a 9-by-13-inch cake pan.Let cool completely.Once the cake is cooled, get organized and set aside plenty of time(a couple of hours) to crumble, roll, and dip 4 dozen cake pops.Crumble the cooled cake into a large mixing bowl. See “CrumblingYour Cake” on page XX. You should not see any large pieces of cake.Add three-quarters of the container of frosting. (You will not needthe remaining frosting.) Mix it into the crumbled cake, using the backof a large metal spoon, until thoroughly combined. If you use theentire container, the cake balls will be too moist.The mixture should be moist enough to roll into 1
-inch balls and stillhold a round shape. After rolling the cake balls by hand, place themon a wax paper–covered baking sheet.Cover with plastic wrap and chill for several hours in the refrigerator,or place in the freezer for about 15 minutes. You want the balls to berm but not frozen.Place the candy coating in a deep, microwave-safe plastic bowl.These bowls make it easier to cover the cake balls completely withcandy coating while holding the bowl without burning your ngers.(I usually work with about 16 ounces of coating at a time.)Melt the candy coating, following the instructions on the package.Microwave on medium power for 30 seconds at a time, stirring witha spoon in between. You can also use a double boiler. Either way,make sure you do not overheat the coating. See “Candy CoatingBasics,” page XX, for more on working with candy coating.Now you’re ready to dip. Take a few cake balls at a time out of therefrigerator or freezer to work with. If they’re in the freezer, transferthe rest of the balls to the refrigerator at this point, so they stay rmbut do not freeze.One at a time, dip about
inch of the tip of a lollipop stick into themelted candy coating, and then insert the lollipop stick straight intoa cake ball, pushing it no more than halfway through.
Basic Cake Pops