Equipment: Digital Scale (preferred), Electric Hand Mixer or Stand Up Mixer with paddle attachment, Mixing Bowls, Rubber Spatula, Measuring Cups & Spoons, Double Boiler or Microwave Safe Bowl, Baking Sheet, Unbleached Parchment, Lollipop Sticks, Clear Wrappers and Ties

Before You Dive In – Prep: please read!

• This recipe calls for a half batch of either our vanilla or chocolate cake recipes. Click on this link (or use your favorite recipe.)
• Make our GF Cream Cheese Frosting recipe. Alternatively – use your favorite frosting.
• Place a sheet of unbleached parchment on a baking sheet.
• Set up a staging area for your chocolate coated pops. Prop up a wire cooling rack, use a cup, or a block of Styrofoam.

Step 1: In a large bowl, finely crumble the cake.

Step 2: Melt a few ounces of the chocolate over low heat using a candy melter, double boiler or microwave. If using the microwave, start with 15 seconds, stir and then continue to melt and stir in 15 second intervals.

Step 3: Add 113g (4 oz or 1/2 C) of the frosting to the crumbs. Start with this amount and add more if necessary. The trick is to be able to use your hands to make a large, moist ball of mixed cake and frosting. DO NOT OVER FROSTING. You want the cake to be slightly crumbly – not wet and sticky. So err on the side of a drier ball of mix than wet.

Step 4: Use a small scoop or spoon to make your desired size of cake pop. Roll the cake mix into a tight ball and place on the sheet of parchment. Our optimal cake pop size weighed just under an ounce. If you roll the pop too big, it will not fit in a clear cover if using.

Step 5: Repeat step 4 until all cake pops are rolled.

Step 6: Dip the tip of a cake stick into the chocolate and then push the stick into the middle of the cake pop. Repeat for each cake pop. Freeze pops for 15-20 minutes. This is the only time you will need to freeze the pops unless you plan to store them in the freezer.

Step 7: Work in batches – do not remove all of the cake pops from the freezer at once to dip in chocolate. Dip a cake pop in warm chocolate and swirl to coat. Allow excess chocolate to drip off – but be quick about it if topping with sprinkles. Sprinkle pops right away or the chocolate will set and the sprinkles will not stick! Stick the finished pop in a cup (such as a coffee cup,) or raise up a wire cooling rack and stick in one of the squares or in a Styrofoam block. The idea is keep the pop upright and separate from the other pops until the chocolate is fully set. This only takes a few minutes.

Step 8: Slip a clear cover over the pops and secure with a twist tie or ribbon. Keep pops refrigerated or stored in an airtight container in a cool section of your home/kitchen until ready to serve. Cake pops may be stored in the refrigerator for up to a week and in the freezer for up to a month.

Enjoy!