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Bakerella's Cake Pops

Bakerella's Cake Pops

Craving for a sweet treat? Try this easy cake pops recipe by Bakerella, alias Angie Dudley, the American queen of cake pops

31 March, 2012
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Type of dish


Dietary Consideration

serves for


total time

1 HR 20 MIN


Cake Mix
1 box (cook as directed on box for 13 X 9 cake)
1 can 455 g
Wax Paper
As needed
455 g
Lollipop Sticks
As needed
Edible Ink Pens


  • After cake is cooked and cooled completely, crumble into large bowl.
  • Mix thoroughly with 1 can frosting.
  • (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy.
  • Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to).
  • Roll mixture into quarter size balls and place on wax paper covered cookie sheet (should make 45-50).
  • Melt chocolate in the microwave per directions on package (30 sec intervals, stirring in between).
  • Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls (Insert a little less than halfway).
  • Place them in the freezer for a little while to firm up.
  • Once firm, 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.
  • Place in a styrofoam block to dry.
  • Once dry, draw faces with an edible ink pen and allow ink to dry!

Still curious about cake pops? Read the article

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