- 1 box Duncan Hines Triple Chocolate Decadent Cake Mix
- 1/2 container Duncan Hines Creamy Home-Style Dark Chocolate Fudge Frosting
- 32 oz. Wilton Candy Melts® or candy coating
- 2 tsp. shortening or veg. oil
- Lollipop sticks
- Styrofoam block
- Decorations for cake pops i.e. coconut, nuts, candy
- Bake cake as directed in a 9 x 13 pan and let cool completely.
- Crumble cake up into a large bowl.
- Soften frosting for 10 seconds in microwave. Add frosting to crumbled cake and stir with a fork until frosting disappears and is completely incorporated into the cake crumbs. Test your mixture by picking up a handful and squeezing it together. It should hold together without breaking apart.If mixture is too dry, add more frosting.
- Roll mixture into walnut-sized cake balls and transfer to a wax paper lined baking cookie sheet. Make sure balls are tightly packed and look smooth with no cracks. If they appear cracked, you may need to add more frosting.
- Transfer cookie sheet with cake balls to freezer or refrigerator for 15 to 20 minutes.
- Place 16oz. of the Wilton Candy Melts® in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. If coating is too thick, add shortening or vegetable oil 1/2 teaspoon at a time. Do not exceed 2 teaspoons per 16 ounces of candy coating or the cake pops will crack.
- Remove cake balls from freezer. Dip tips of lollipop sticks into candy coating and insert sticks no more than halfway into center of your cake balls. Let them set for 1 to 2 minutes, resting on the cake ball, sticks in the air.
- Pick up cake pop by the stick and dip into candy coating. Gently tap stick against side of bowl and rotate cake pop to help excess coating fall back into bowl. (Reheat and/or melt more candy coating as needed.)
- If decorating your cake pop, add your sprinkles, nuts or candy right after dipping, before coating dries.
- Poke stick of cake pop into Styrofoam block to stand up straight and dry completely, about 5 minutes.
- Make sure your Styrofoam block and all sprinkles, nuts and decorations are ready to go before you start dipping your cake pops. The candy coating hardens within a minute, so you have no time to lose!
- For decorations, check your local craft store or baking aisle at the grocery store for colored sprinkles nuts and candies. You can also use M&M's, chocolate chips, colored sugar, or coconut. If you want to draw on your cake pop, you can buy decorating pens. They work like markers but are food safe, with edible ink.
Cake Pops Made Easy
When baking with Duncan Hines always make sure you have all your ingredients and tools ready to go. For cake pops, you'll need a styrofoam block, lollipop sticks, nuts, sugars and any decorations ready beforehand. You can use shortening or vegetable oil to thin out the melted candy coating. Once you've dipped your cake pops the coating hardens quickly, so please apply decorations before it dries.
What do you love most about making Cake Pops?
It's easy. You make a cake, crumble it up and dip it in chocolate.
Do you have any tips for personalizing your Cake Pops?
Color the frosting for the different seasons: make Easter Pops and cover them with little Easter candies, and then at Christmastime, change them with a red tint to the vanilla chips. And you can do that with pretty much any cake mix.
What baking inspirations have you gotten from the Duncan Hines website?
What I learned is the variety that you can get from a cake mix box! It's that extra effort that you put into your desserts that really just sets them off. I did a white cake mix and changed out the water for coconut milk and sprinkled coconut on top of it.
This is a Christmas cooking activity for my class