Frosting For Cake Pops Recipe

It’s no secret that cake pops were popular in 2009-2011, but they’re still a favorite of mine!

The cake pops are a colorful and fun dessert to eat in a few bites – for some, like me, they’re a sweet treat and a fashion statement.

Angie Dudley from Bakerella introduced cake pops first, and they have become a huge phenomenon. Delicious, miniature, and less demanding than classic cakes, cake pops have taken over the world.

No matter how many years pass, people still enjoy cake pops in the same way. Maybe they are not as popular as they used to be, but cake pops are always a delight that can satisfy even the most demanding crowd.

Making Cake Pops (Overview)

Below you’ll find a step-by-step recipe, but here’s a brief overview so you know what to expect.

It is an excellent way to use up cake leftovers. The cake pops are easy to make and require only a few basic ingredients: crumbled cake, frosting, and icing.

Whenever you make a special cake, like a heart, there will always be some odd pieces left over. You can turn your sponge cake into cake pops if it doesn’t turn out perfect.

Since I had leftover muffins, I decided to make these with crumbled muffins. They turned out great!

With the frosting, I made it work with any crumbled cake, and I drizzled melted white chocolate on the cake pops for the grand finale.

Sugar décor is the easiest and most effective way to decorate the cake pops, but you can use any decoration you like.

Making The Frosting

Below you’ll find a step-by-step recipe, but here’s a brief overview so you know what to expect.

Cream cheese, butter, vanilla, and powdered sugar are all the ingredients you need to make this frosting, which is perfect for crumbled sponge cake.

Despite its mild flavor, this frosting complements the cake, and the cake pops will have a fabulous texture thanks to the frosting. It is very creamy and mild, but full of moisture.

It is easy to adjust because it is a simple frosting. You can add your desired extract for even more flavor.

Some of my favorite combos are:

Cake crumbled with orange extract
Lemon cake crumbled with almond extract
Red velvet cake crumbled with strawberries
Dark and rich chocolate cake with mint extract

Because the frosting has a nice amount of fat, the cake pops will firm up without becoming too hard.

Making The Cake For Cake Pops

Many people use cake boxes as an easy way to make cake pops. I’m not against cake mixes since I use them myself to make recipes such as peach cobbler and coffee cake.

Even so, I admit that I sometimes use these when I’m tired or lazy to weigh and measure ingredients.

Any cake with a spongey texture is perfect for making cake pops. You can find many sponge cake recipes on this site.

After your sponge cake has cooled, break it into crumbs with a food processor or by hand.

Additionally, cake pops can be made using gadgets. These are merely baked and dipped in chocolate or icing, and not frosted.

Frosting Mix Cake Pops Recipe

Time required for preparation: 2 hours

10 servings

The ingredients

The cake consists of:

Flour 1 cup
Sugar, 12 cups
Baking powder, 12 tbsp
Salt, 1 pinch
Cocoa powder, 2 tablespoons
Egg of a small size
Buttermilk, 14 cups
Melted butter, 3 tablespoons
Extract of vanilla, 12 tsp
As desired, red food coloring

For the frosting:

Cream cheese, 5 oz
Powdered sugar, 1 cup
Butter, unsalted, 14 cups
Vanilla extract, 1 teaspoon

For the glaze:

White chocolate chopped to 4 oz

Instructions

Prepare a 6-hole muffin tin by lining it with paper liners and preheating the oven to 350°F.

Add sugar, melted butter, vanilla, egg, buttermilk, and food coloring to a mixing bowl and beat until well combined.

Add flour, cocoa, salt, and baking powder, and stir until smooth. Fill paper liners up to 34% full with the mixture.

The cakes should be baked for 20 minutes. They should be allowed to cool completely before crumbling.

To make the frosting, combine cream cheese, butter, and vanilla extract in a mixing bowl.

Add powdered sugar gradually.

7. Mix the crumbled cake with the frosting.

Combine all ingredients and place in the fridge for one hour or until the mixture is firm.

10. Shape the mixture into ten cake pops.

In a microwave, melt 1 ounce of chocolate. Dip each cake pop stick into the chocolate.

The cake pops should be placed in the freezer for 30 minutes.

Pour the remaining chocolate into a narrow deep glass and melt it.

Each cake pop should be dipped into melted chocolate and shaken off excess chocolate.

If you want your cake pops to stay upright, I always place them in a piece of foam. You can also put them on a baking sheet lined with parchment paper, but they will not be as round.

Once the cake pops are chilled, serve them.

To decorate cake pops, melt more white chocolate and drizzle it over them, or use milk or dark chocolate. Instead of sprinkles, you can use freeze-dried berries.

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