Cake Pops

This recipe was provided by sweet treats expert Hannah Majeski

If you haven’t noticed, this blog tends to be light on baking and sweets in general. I’ve always been a much better cook than a baker – the exactness of baking doesn’t suite my free-wheeling style and casual disregard for recipes – but you, my dear readers, deserve a full repertoire of culinary goodness.  So I’ve called in the cavalry – my sister, Hannah. She’s a spectacular baker, the perfect yin to my yang, and has agreed to help bring a little more sugar to this humble blog.

Her premier post? Cake Pops! These goodies are a recent addition to the lineup at native Seattle coffee giant Starbucks, but at $2.50 a pop they’re a little pricey for a bite-sized treat. The solution, of course, is to make them yourself!

It’s a bit of a process, but the end result is definitely worth it. These morsels are like miniature explosions of cake and frosting contained in tiny spheres. They’re rich, sweet and perfectly portioned (although they’re small enough that you’ll invariably eat too many your first time). These Cake Pops are perfect for serving at barbecues and parties or as small gifts.

Delicious and sure to impress, be sure to give them a shot!

Cake Pops

  • 1 box of funfetti cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 container of your choice of frosting
  • 18 oz. white or milk chocolate
  • 1 can of sprinkles (optional)
  • Wood skewers


  1. Bake the cake according to the instructions on the box (you’ll need the first four ingredients) and allow it to cool. After it’s completely cooled, break the cake up into crumbs, discarding the harder edges as you go.
  2. Add the frosting in one spoonful as a time as you mix it thoroughly into the crumbs.  It may not require the whole 1/2 container, but the desired consistency should be sticky enough hold a sphere when rolled but not completely gooey.
  3. Roll the mixture into balls approximately 1 inch in diameter and place in the freezer for 15 minutes.
  4. While the cake balls are chilling in the freezer, melt the chocolate for the coating in the microwave or a double boiler. The consistency should not be too viscous; if it is, add some vegetable oil to thin it out.
  5. Take the cake balls out of the freezer.  One by one, roll each in the chocolate liquid, stick a skewer in them and twirl them over the liquid until the chocolate solidifies.  At this point the cake balls tend to fall off the stick, and unfortunately there’s no trick to stop it, so pay close attention. You may add sprinkles while the coating is still soft if you’d like.
  6. Allow the cake balls to stand and dry for 10 minutes. This can be a bit tricky, but sticking the skewers in old bread or an empty egg carton works well.
  7. Voilà, you have cake pops! They don’t last to well too well outside the fridge – they crack and get sad – so store them somewhere cold until you’re ready to dig in.

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