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Posted: March 30, 2011 8:26 p.m.
Updated: March 30, 2011 8:26 p.m.

"Triple dipper" cake ball pops

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Sweets on a stick are the perfect treat. There’s a pop for all seasons, all reasons. For parties, desserts, everyday and special occasions, pops are tops.

They can be as simple as classic cake-ball pops — crumbled cake mixed with icing, then shaped into balls and dipped into melted candy. Or, create hundreds of other pop shapes and flavors from cake, brownies, cookies and crispy cereal treats.

These recipes are only the beginning. “Pops! Sweets on a Stick,” a new book from Wilton, features 112 pages packed with pops. Visit to order the book, pops supplies, find recipes and much more.

Pop to it!

Basic cake ball pops
1 box (about 18 ounces) cake mix
1 box (about 3.4 ounces) instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil
1/2 cup creamy white decorator icing
1 bag (14 ounces) candy melts
Lollipop Sticks

Preheat oven to 350°F. Spray two 8-inch or 9-inch round pans or one 13 x 9 x 2-inch sheet pan with vegetable pan spray.

In large bowl, combine cake mix, pudding mix, eggs, water and oil; beat at medium speed with electric mixer 2 min­utes.

Pour into prepared pans.

Bake 30 to 35 minutes for round pans; 35 to 40 minutes for sheet pan, or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans to cooling grid and cool com­pletely.

Divide cake in half; freeze one half for future use.

In large bowl, use hands to crumble cake until no large chunks remain. Add icing; mix with fingers until well combined.
Form mixture into balls. Chill in refrigerator at least 2 hours.

Melt candy melts according to package directions. Dip sticks into melted candy melts and insert into cake balls; let set.

Wait until candy is completely firm before dipping the pops completely in melted candy melts.

Yields 48 tablespoons

Makes 48 — 1-tablespoon sized cake ball pops (each about 1 1/4-inch diameter)
Makes 24 — 2-tablespoon sized cake ball pops (each about 1 1/2-inch diameter)
Makes 16 — 3-tablespoon sized cake ball pops (each about 1 3/4-inch diameter)

The stars are aligned

Each serves 1
1 box (18 ounces) yellow cake mix
Eggs, water and vegetable oil to make mix
Cookie treat sticks
Yellow, blue, orange, green and red candy melts

Preheat oven to 350°F. Spray silicone star pops mold with vegetable pan spray.

In large bowl, prepare cake mix following package instructions. Pour into prepared mold supported by cookie sheet, filling cavities 2/3 full; insert sticks.

Bake 16 to 21 minutes or until toothpick inserted in center comes out clean. Cool in mold 20 min­utes; remove from mold to cooling grid and cool completely.

Melt candy melts in disposable decorating bags. Cut tip of bag and pipe top, bottom and middle stars with melted candy; let set. Pipe remaining two stars; let set. Pipe outline details using melted candy.

Try trifocals

Each serves 1
Medium cake ball pops
White, red, orange and green candy melts, melted
Garden candy color set (black used)
Candy eyeballs
Spice drops
Banana-shaped hard candies

Dip cake balls in melted candy. Place in decorating stand; chill until firm.

With a pointy knife, cut small holes in sides of cake balls for ears. Insert banana candy, securing with melted candy.
Cut small piece of spice drop and shape for nose.

Attach nose and eyes with melted candy. Pipe black tinted candy mouth, let set. Pipe white candy dot teeth.

Cocoa kabobs
Each serves 1
Small and medium cake balls, not on sticks*
Light cocoa and white candy melts, melted
Turtle crunch, cookies ’n cream crunch, toasted coconut, chopped nuts, mini chocolate chips
11 3/4-inch lollipop sticks

Dip cake ball pops in melted candy. Roll in various toppings. Let set on parchment-covered cake board. Use melted candy in disposable decorat­ing bag to pipe a ring of candy about four inches from end of stick; chill until firm, then overpipe.

Place sticks on parchment-covered cake board until firm. Slide four cake balls onto prepared sticks, alternat­ing sizes.

*Two cake balls each size per kabob.


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