Cake Ball Pops

I am not a big fan of cake. Actually, I am not a big fan of sweets in general. BUT I am a fan of beautiful, and Cake Ball Pops are definitely that! I also love that this fun little post can be listed as both a DIY craft and a recipe. How cool is that?

I have gotten mixed reviews on the level of difficulty that goes into making these little balls of cuteness. Some say its hard, others think it’s easy. It seems getting the candy coated outside layer is hard to get smooth and sometimes the balls fall off the sticks. I have not personally tried making them myself yet, but I figure nothing could be worse than me trying to decorate my cake in the shape of a football stadium. That in itself was a complete failure.


  • 1 (14.25 oz) box cake mix, any flavor
  • 1 (16 oz) tub frosting, any flavor (you will not need all of it)
  • 1 (24 oz) package of almond bark/candy coating (white or chocolate)
  • Sprinkles or what ever you plan to decorate with
  • Lollipop sticks
  • 3″x4″ cello bags
  • Curling ribbon


Bake the cake mix according to package directions. Once it’s cool, crumble the cake into a large bowl. Feel free to use a food processor. Place in a large bowl and stir in half of the frosting container or 1/3 cup of your homemade frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary.  You just want enough to get the crumbs to stick together when you roll them into balls.  Do not add so much that the mixture becomes soft and mushy!

Roll mixture into 1″ balls and place on a cookie sheet. Cover with plastic wrap and refrigerate for an hour or overnight. I usually do this step the day before and then dip them the following day.  Do not freeze them before dipping or it may cause the chocolate to crack after they are dipped.

Melt chocolate in the microwave per directions on package. Dip the tip of your lollipop stick in a little of the melted candy coating and insert about halfway into the flat end of the cake balls.

Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Immediately cover with sprinkles before the chocolate has a chance to set, then insert in a styrofoam block to harden. (or let harden and decorate as you wish)

Once the chocolate has set, put a cello bag over the top and tie the neck with some curling string and tie into a bow or curl.

Recipe Tips:

  • The cake balls will be easier to roll if you wash and dry your hands periodically during the rolling process. Dry your hands completely each time, and make sure you don’t get water in the candy coating, as that can make it unusable.
  • You can use a mini ice-cream scoop to get uniform-size cake balls.
  • If you don’t need or want to make 48 cake balls, simply divide the cake in half for 24 cake balls or in quarters for 12 and freeze the remaining cake for later use. Remember to reduce the amount of frosting proportionally.

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