Cake pops are the perfect little bite size dessert. They are also so simple to make and they look beautiful. Today I’m going to teach all of you little bakers how to make cake pops for your next special occasion.
1. Bake your cake.
Bake any flavor cake you want as you normally would. The bigger the cake you choose to cook, the more cake pops will come out of it. Let your cake cool and remove it from the pan.
2. Crumble your cake.
Take your cooled cake and crumble it into the bowl of your mixer. If there are any rough and hard edges/tops to your cake, it is recommended to trim those edge off and only be left with the moist, crumbly inside of your cake.
3. Mix your cake and buttercream.
Add about 1/2 cup of buttercream to your crumbled cake for each 10″ cake you have crumbled in your bowl. You can add or substract buttercream depending on how thick/soft your buttercream is. Mix your cake and buttercream well, until it is completely combined. You want your cake pop dough to be doughy and able to be formed into a ball.
4. Make the ball of your cake pop.
Take a 1″ scoop and scoop out your dough. After you have the correct amount scooped, form the dough into a ball using your hands. Place each of your new cake pop balls on a baking sheet with marchment paper. When finished making the cake pop balls, wrap the baking sheet with plastic wrap and place the baking sheet into the freezer for at least 20 minutes. (The cake pops do not need to be completely frozen, but need to be slightly firm before removing them from the freezer.)
5. Melt your chocolate.