There is a basic Cake Pop Recipe which the majority of people use to make all of their Cake Pops, whether it is for Easter, Birthdays, Halloween etc. Naturally everyone has their own preferred variations, see our regular posts for these… but half the fun is experimenting and seeing which you like best!
So, here is what you will need for your basic Easter Cake Pops recipe :
The ingredients you need are :
- A box cake mix. I started with a simple “classic white”, you can branch out into chocolate, raspberry….
- 16 oz tub of frosting, flavor your choice!
- 3 eggs
- 1/2 cup of vegetable oil (your choice of brand names)
- 1 cup of water
The utensils you will need are :
- large baking tray (13 x 9 inches)
- large baking bowl
- measuring cup
The accessories you will need are :
- lollipop sticks
- candy melts..several flavors!
- treat bags
- cake pop baller Not required, but highly recommended! There is more information below.
Now, onto making the Cake Pops….
If you are a complete novice (you have to start somewhere!) the steps on the box are easy to follow!
Once removed from the oven, allow the cake to cool properly, I allowed 2 – 3 hours for this, enough time to do the laundry!
Then it’s time to crumble!
Crumbling by hand does take a lot of effort when you first start out, though you do get better with practice…however… you can use a blender to speed up the process and get a better result.
Once crumbled it’s time to add the frosting. Now remember, you cannot remove the frosting if you add to much, so be conservative, you can add more as you go. I usually put in about 2/3 of the tub.
The first couple of times I made cake pops I found that the mixture was to sticky (to much frosting…) You can tell it’s to sticky by the fact that once you manage (wrestle, wrestle…) to get the mixture into a shape, it has a “spikey” look, much like some modern day haircuts! I once tried a little flour but that tends to makes the cake pops taste a little “doughy”. The next time I put the mixture into the fridge. When I removed it, I worked as quickly as possible so that it never had a chance to return to it’s “stickyness” 🙂
Once it is all mixed in well and you have a smooth consistency it is time to make them into cake balls!
The old fashioned way is to simply use a tea spoon to scoop out some mixture and roll it into a ball with your hands. If this doesn’t work for you, I have even used a coffee scooper much like you would use an icecream scoop.
The cake pop baller :
This is one of the most useful utensils to get, it really is the way to go if you plan to make cake pops regularly and can be used for other baking experiences as well. This is a huge time saver, it makes the job so much easier and produces perfect spheres every time, which are great for your Easter chick cake pops.
As the cake balls are made, pop them on a baking tray, once all the mixture is used I put them into the refrigerator for about 2 hours.
Each batch tends to make between 36 -48 Cake Pops, depending on the size you make them… the first batch I ever made was 34. They were BIG cake pops…like almost 2 inches across!
There are some important things here to remember :
- the “balls” will develop a flat bottom sitting on the tray, this is where you will be inserting the lollipop stick.
- I try to keep them to about an inch in diameter, remember the coating you will put on later will make them larger!
- If you are going to shape them in any way, this is the time to do it!
Once you have finished with your Cake Pop recipe it is then time to move onto how to decorate cake pops…