Standing Cake Pops

Well, this week is our company’s Christmas party and I decided to make cake pops as my contribution to the potluck we are having! I decided to do standing cake pops because they are just so much easier to make than the perfectly circular ones that look like a lollipop. Does anyone have any ideas on how to make that process easier? Comment below and I can share your blog here also!

Ok so if you’re lucky enough to have a few hours in your hands, this project is for you! ;-). But what is nice about this is, there’s also built in waiting times, so you don’t have to do all the steps at once. If you need to…  say… care for your child, or if you need to give them a bath and put them to bed, then luckily there are parts here that are not too time sensitive.

This post will have lots of pictures so that you can follow along! Here we go!

Let’s start with what you will need for this baby!

Ok, cake mix (any kind, I got Duncan Hines Red velvet because I like red velvet and it was on sale! Woot!), cake icing (I got a 17 oz cream cheese icing – also Duncan Hines), eggs, water, vegetable oil. That’s for the cake part.

For the rest, you need, candy melts, lollipop sticks, shortening (i have Crisco), and anything else you would like to add like sprinkles and other designs if you want to make it all complicated and stuff ;-).

I also found it helpful to have aluminum foil, parchment paper, a small narrow container for dipping, candy wraps, and twist ties. These are all optional of course, but made it much more simple and efficient for me… get it? simple and efficient? simplefficient? no? ok! Moving on then! =)

The first thing you do is follow the direction in the cake box and make that cake based on those directions.

Tip #1: use aluminum foil to line your pan so the cake will pop right out after it’s done!


After the cake is done, take it out of the oven and let it cool.

Tip#2: for the cake to get cooler faster, pop that baby out of the hot pan! Good thing you used that aluminum foil lining! 😉

DSC_0403 DSC_0404

As seen in the second picture above, I used a knife to cut off some of the hard edges of the cake. This will help you not have lumps in your cake pops. Once it cools down, cut the cake into pieces and put it in a large bowl. The pieces don’t have to be even or neat because the next step is to smash that cake into a pulp. If you feel (yes, feel, use your hands and not a mixing tool) any large dry pieces that you can’t smash, take it out of the bowl and discard.

DSC_0405 DSC_0407

Now it’s time to add the icing. This is so that you are able to form cake balls to turn into cake pops later. I’ve read to use half of the icing. I found that I used a little bit more than half because the balls wouldn’t form when I just used half. Go ahead and start with half of the icing and then add more if you find that you can’t roll the cake into round circles. When you’ve found the right consistency, roll the cake into 1 inch circles, or you can even do 1.5 inch if you want. It’s up to you on how large or small you want to make your cake pops. Then put them into a pan that is lined with parchment paper.

DSC_0409 DSC_0410 DSC_0412

I found that I was able to make 26 – 1 inch circles, plus 16 – 1.5 inched circles with 1 cake mix.

Now time to start putting the lollipop sticks on! To make the sticks stick better, use some of the candy melts to help it adhere to the cake balls. I used a small amount of the candy melts, popped it in the microwave for 30 seconds, mixed it, and then another 30 seconds, and it was liquid enough for me to dip the lollipop sticks into it. After dipping the sticks into the candy melt, stick the lollipop stick right onto the cake ball about half way through. You can see that the candy melt will spread out a little, creating a larger area for the cake to adhere to the lollipop stick.

DSC_0413 DSC_0416 DSC_0417 DSC_0418

After you have finished this part, stick the whole tray into the fridge for about an hour (or more if you need more time to do other stuff). Note that any of the steps above isn’t really time sensitive except for taking the cake out of the oven when it’s ready. The chocolate candy melt can also harden if you take a break between the last step. Just pop the candy melts back into the microwave if need be.

After about an hour, the cake balls and the candy melt will have adhered nicely so that the cake will not fall off of the lollipop stick when you’re dipping the cake pop. This next step is time sensitive because you want to make sure you’re not wasting any of the chocolate candy melts. Time to melt the candy melts!

Tip #3, Add shortening to the candy melts so that the melted chocolate will be smooth and not gunky. I didn’t use shortening the first time I made cake pops, and it looked like a hot mess! The shortening also helps melt the chocolate a lot faster and gives it a glistening look 😉

To melt the candy melts, boil water in a pan, put a bowl that is safe to heat stuff in on top of the pan, and set the heat to low. Put 1-2 tablespoons of shortening into the bowl and mix it until it melts – (it will turn clear and watery). Add the candy melts (in this case, I used the rest of the melts in the bag). Mix until it melts. You can add more candy melts (if you have extra) if you find that the melted chocolate isn’t thick enough. It is up to you how you want it to be. The more liquid-y it is, the more you will see the cake inside the cake pop. (** Use oven mitts when handling the bowl, it could get hot hot hot!)

Since this is or a Christmas party, I wanted to add a pop of green color to my candy melts, so i added some green candy melts (from another bag) into the white chocolate. The white chocolate candy melts also had little tiny sprinkles in them so it was cool to still see them when it turned green! =)

DSC_0419 DSC_0420 DSC_0422 DSC_0423 DSC_0424 DSC_0426 DSC_0430

Ok, once your candy is all melted, take out the uncoated cake pops from the fridge so you can dip dip dip! I transferred the melted chocolate into a slightly tall narrower container for easier dipping. You can also use a small glass of water or anything with a little depth in it so you can skip the rolling of the cake pop in the chocolate and just dip it. So dip that baby in and then tap the excess off the cake pop. To smooth it out, roll the lollipop stick in your hands while tapping the excess chocolate off.

DSC_0435 DSC_0437 DSC_0439

If you want to get all fancy-shmancy, you can even add some sprinkles on the cake pop before setting it back onto the parchment paper.

DSC_0442 DSC_0446

After you’ve finished dipping all the cake pops, put it back in the fridge for about 30 minutes or so to let the chocolate set. Then voila!  You are done!

Unless you want to put each one in a little baggy to make it look more professional! 😉 So take those babies out of the fridge after it’s set and go ahead put each one in a baggy. Nothing says classy more than silver twisty ties!.. Am I right? no? ok! Moving on =)

DSC_0452 DSC_0463  DSC_0465

Ok! you’re really done after that!

Hope you enjoyed this loooooong but simple? explanation of how I made standing cake pops!

Here’s some close up photos if you want them =)

DSC_0457 DSC_0471

Happy Baking!! =)