Hostess with the Mostess!

As I mentioned below, I made cake pops this Halloween! I’d stumbled upon Bakerella’s website a week or so ago and absolutely fell in love with the idea of cake on a stick. I mean, HELLO… cake-on-a-stick. GENIUS!

Since this was my first time dealing with these little guys, I used a recipe provided by my culinary hero, Martha Stewart. It’s chocolate. It’s delicious . It’s here. I believe you can use any cake mix, but I suggest this one as it’s Gamer Girl & Man tested :)

Now, here’s what I did:

Make sure the cake is completely cooled before you crumble it. I suggest working in batches here… Even if you half the recipe above, your crumbled cake is not going to fit in a large Pyrex mixing bowl.
Half your half batch and crumble it in the largest mixing bowl you have (you want to make sure you have enough room to get your hands in the bowl as well without tossing crumbs everywhere).
Add a cup of frosting to the bowl and mix well. Lose the spoon and spatula and get your hands in there to make sure it’s evenly distributed.
Once you can’t see any more white frosting, whip out your 1/8C ice cream scoop and start measuring away!
Roll each measured cake chunk into a ball and place on a half sheet pan (cookie sheet, baking pan, whatever you have).
Put in the freezer for 10 minutes.
Stick each with a lollipop stick (see tip 3 below).
Back in the freezer for 20 minutes they go!
In your double-boiler, melt Wilton candy bits (or a bag of white chocolate bits). Make sure to add food color at this point if you’re doing something other than white.
Dip the pops in the coating as told in tip 7.
Stab the sticks into some hard styofoam and wait for them to dry before decorating with faces, sprinkles, or a drizzle of contrasting frosting/coating.


1. Martha’s recipe makes WAY over 50 pops. I know because I halved it and still came out with 33 good sized goodies.
2. Make sure you have plenty of freezer/fridge space. I had to employ Gamer Man into emptying the bottom half of our freezer since I underestimated the capacity of the top shelf. You need to make sure you have enough room for a sheet pan, as well as about 4 inches of clearance for the sticks. Freeze them for at least half an hour. AT LEAST. They defrost fine, I promise!
3. Stick each cake ball with a lollipop stick, remove it, put some melted white chocolate on the stick and stick it back in the ball. This immensely help with the dipping process where the balls can fall off the stick if you’re not careful or the coating of your choice starts to set. Speaking of coating…
4. Make sure you have plenty of coating. I bough one bag of the Wilton’s candy chips and it wasn’t enough. I was left with 4 which didn’t get the white chocolate treatment. BTW, melting marshmallows to use for coating does not, I repeat, NOT work. Jus’sayin.
5. Heat your coating well! When it starts to set, bits of chocolate cake will be pulled off the cake pop and wind up in your bowl. Not a good thing when you’re working with white chocolate bits. I used the microwave method, but next time I’ll whip out my trusty dbl-blr and keep steady heat on the things rather than running back and forth to the hot box.
6. When dipping, use a bowl which will allow you to completely insert the cake ball and a small portion of the stick into the covering. This again helps with cake crumbs being pulled off by twirling the pop around the bowl trying to get enough coating on it.
7. Dipping technique is important! Again with the crumbies (it really ticked me off, what can I say), you want to insert the entire ball into the coating in one fell movement, then back out again a second later. One second later – that’s all you need! Then as you pull the pop out, twirl and tap the stick against the rim of the bowl to knock off excess coating (read: tap-twirl-tap-twirl…). Any bump on top of the pop where the excess came off should smooth out when you stick the stick into some styrofoam to dry.
8. Don’t use a blender in place of a food processor. It doesn’t work the same, so if you don’t have a FP, use your hands to crumble the cake. I begrudgingly did this and I think it actually produced a lighter cake pop because there was more air between crumb and frosting.
9. And speaking of frosting, don’t be stingy! I used 2 cups of cream cheese frosting for half the recipe above because with one cup of frosting it felt too dry. 2 cups for half the sheet cake is DEFINITELY the way to go.
10. Also, use a good strong frosting as your combiner. Cream cheese frosting works AMAZINGLY WELL. 1 pkg of Philly and half a stick of butter (soften and whipped until combined), add an entire box of powdered sugar (8oz) and 2 teaspoons of vanilla extract. Mix everything together and voila!


It’s actually not as much work as I make it sound, but I don’t want y’all to go through what I did (or put your hubbies through grumbles and profanity like I did with GM) or discourage you from making one of the yummiest treats ever!



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