Cake pops have become an increasingly popular treat over the past few years. They are essentially cake mixed with icing or frosting, formed into small balls, and decorated with candy coatings and decorations. When done right, cake pops have a smooth, round shape and an irresistible taste. However, achieving perfectly smooth cake pops can be tricky. Here are some tips and tricks for making smooth cake pops every time.
Use the Right Cake Recipe
Not all cake recipes are well-suited for cake pops. The cake base should be moist and dense enough to bind together when mixed with frosting without crumbling. Sturdy cake recipes like pound cake, red velvet cake, and dense chocolate cake make excellent cake pop bases. Avoid airy cakes with large crumbs like angel food cake. Similarly, stay away from rich cakes with high fat content like olive oil cake as too much fat can prevent cake pops from setting up properly. Test out a few different cake recipes to find your ideal cake pop cake.
When baking your cake, make sure not to overbake it. You want the cake to be fully cooked yet still moist. Underbaked cake can become gummy when mixed with frosting while overbaked cake tends to be dry and crumbly. Follow the recipe baking times and test doneness with a toothpick.
Use the Right Frosting
Frosting is the “glue” that holds cake pops together. Using the right frosting is imperative for smooth cake balls. Stiff frostings like icing or ganache work better than soft frostings. Thick frostings like cream cheese, peanut butter, and chocolate ganache have the best binding power. Whipped frostings are too airy and unstable. If using whipped frosting, firm it up in the fridge before mixing with cake.
The ideal frosting to cake ratio is about 2:1. For every 2 cups of crumbled cake, mix in 1 cup of frosting. This proportion ensures the cake pops are moist but not soggy. Too much frosting will make them mushy and difficult to shape.
Refrigerate Cake and Frosting Beforehand
Chilling your cake and frosting prior to mixing allows for better moisture distribution and easier mixing. Cold cake crumbles soak up the frosting more evenly while chilled frosting becomes thicker. Refrigerate cake pieces and frosting separately in airtight containers for 1-2 hours before assembling cake pops.
Crumble Cake Evenly
Break baked cakes down into fine, evenly sized crumbs and pieces. Large chunks of cake or uneven crumb sizes will lead to lumps and irregular shapes. Use your hands to crumble soft cakes. For firmer cakes, pulse in a food processor into coarse crumbs. You want a mix of small and medium size crumbs for optimal cake pop texture.
Mix Gently But Thoroughly
When ready to assemble, add chilled cake crumbs to chilled frosting. With a rubber spatula, gently fold the ingredients together until evenly combined. Avoid overmixing as this can make the balls mushy. The mixture should clump together when gently squeezed but not be sticky or runny.
Refrigerate Mixture Before Shaping
After mixing, shape cake pops immediately while still pliable. However, chilling the combined mixture again helps firms it up for even smoother rolling. Cover the mixing bowl with plastic wrap and refrigerate for 30-60 minutes. The chill allows moisture to disperse uniformly for a firm, moldable dough.
Shape Smooth Balls
Use a small cookie scoop or tablespoon measure to portion out heaping spoonfuls of cake pop dough. Quickly roll and massage each piece into a smooth ball between your palms. Apply even, gentle pressure as you roll to shape the dough into uniform spheres. Place shaped cake balls on a parchment lined baking sheet as you work.
Insert Lollipop Sticks Before Chilling Again
Insert a lollipop stick into each cake ball before the second chilling session. Poke sticks halfway into the center of each ball at a 45 degree angle. Chilling the balls with sticks in place helps set them so the balls adhere firmly to the sticks for dipping and decorating.
Dip in Candy Coating
Let cake pop balls chill in the fridge for at least 30-60 minutes to firm up after shaping and inserting sticks. When ready to coat, dip the tip of each stick in candy coating and insert into a foam block or holder. Apply a thin layer of coating around each ball and smooth with a spoon for a flawless finish. Let any excess coating drip off before transferring to dry.
Decorate and Set Decorations
Once coated pops are dry, decorate with drizzles, sprinkles, nuts and more using additional candy coating as “glue”. Allow decorations to set completely before packaging cake pops. Let the pops sit uncovered at room temperature for at least 6 hours for the smoothest, most set decorations.
Troubleshooting Cake Pop Texture Issues
Crumbly Cake Pops
If cake balls are crumbling and falling apart, the cake base may be too dry. Use a more moist cake recipe or avoid overbaking. Add a tablespoon or two more frosting to help bind the mixture. Shape balls very gently and promptly after mixing.
Runny Cake Pops
Runny cake pop dough results from too much frosting. Add more cake crumbs or chill the dough thoroughly before shaping. Work speedily and return to the fridge if the dough becomes sticky.
Lumpy or Cracked Cake Pops
Make sure to break down cake into fine even crumbs. Overmixing can create air pockets that cause cracks. Shape balls delicately and chill shaped pops before dipping to help prevent cracks.
Pops Won’t Stay on Sticks
Allow cake balls to chill on sticks before dipping to secure them. Avoid inserting sticks too far into the balls. Dip stick tips in coating first for better adhesion.
Storing and Packaging Cake Pops
For best flavor and texture, cake pops are best enjoyed within 24-48 hours after assembling. To store, keep pops in an airtight container at room temperature up to 1 day. For longer storage, place in an airtight container in the fridge for 3-4 days maximum. Allow refrigerated pops to come to room temperature before serving.
When ready to serve, arrange decorated pops in cupcake liners, boxes or bags. Present them standing upright supported by foam blocks or holders. Add a cute tag with the flavor for gifting. Display pops out of direct sunlight to prevent coating colors from fading.
Ready-to-Eat Cake Pop Options
While making cake pops from scratch allows for custom flavors and designs, ready-made cake pops are a convenient shortcut. Many bakeries, gourmet shops and even big box stores now sell cake pops ready to enjoy.
Look for cake pops with a smooth, rounded shape and no cracks or imperfections. Avoid pops with wet looking coatings or decorations. For filled pops, make sure the filling is completely encased. Purchase pops as close to when you plan to serve them for optimal freshness.
Creative Cake Pop Recipes and Flavor Ideas
Once you master the technique, let your imagination run wild with fun cake pop creations! Swap out the cake and frosting flavors or mix and match combinations. Get creative with unique coatings, decorations and shaping.
Here are some tasty cake pop flavor ideas to try:
- Red velvet cake with cream cheese frosting
- Funfetti cake with vanilla frosting and rainbow sprinkles
- Peanut butter cake with chocolate ganache
- Pumpkin spice cake with vanilla buttercream
- Lemon cake with lemon frosting
- Carrot cake with cinnamon cream cheese frosting
- Chocolate cake with peanut butter frosting and chocolate coating
- Strawberry cake with strawberry frosting
- Vanilla cake with chocolate frosting and crushed candy cane coating
- Marble cake with vanilla frosting
Shape cake balls into hearts for Valentine’s Day, eggs for Easter or trees for Christmas. Swap the lollipop stick for a pretzel rod for a salty twist. Drizzle with caramel or chocolate sauce before chilling. Endless sweet possibilities await your cake pop creations!
Conclusion
Achieving flawlessly round, smooth cake pops does require some trial and error. With the right recipe ratios, gentle mixing and ample chilling time between steps, you’ll be churning out picture perfect pops in no time. Dazzle family and friends with your own signature cake pop flavors and shapes for a fun, contemporary twist on cakes.