Nostalgic Appeal
These cake pops remind me of childhood birthday parties and those joyful moments celebrating with friends and family. The combination of moist cake, creamy frosting, and sweet candy coating is a classic for a reason. It’s a treat that evokes feelings of happiness, fun, and pure indulgence.
Homemade Focus
While you could certainly buy pre-made cake pops, there’s something truly special about making them at home. You control the quality of the ingredients, and the process of crumbling the cake, mixing the frosting, shaping the pops, and dipping them in candy melts is a fun and interactive activity, especially for kids.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of sweet, moist cake, creamy vanilla frosting, and a touch of chocolate from the candy coating. The cake pops are perfectly balanced, not overly sweet, and the vanilla flavor shines through.
Ingredient Insights
Let’s explore the key ingredients that make these cake pops so special! We start with [describe the cake mix: a box of vanilla cake mix, providing a convenient and flavorful base for the cake pops]. Then comes the [describe the wet ingredients for cake: oil, milk or water, and eggs, adding moisture and richness to the cake batter]. For the vanilla buttercream, we combine [describe the buttercream ingredients: softened butter, powdered sugar, vanilla extract, a pinch of salt, and milk, creating a creamy and flavorful frosting]. And finally, for the coating, we use [describe the coating ingredients: candy melts and sprinkles, providing a sweet and colorful outer layer].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a baking pan, a large mixing bowl, a stand mixer or hand mixer, a small mixing bowl for the frosting, lollipop sticks, a microwave-safe bowl for melting the candy melts, and a styrofoam block for drying the cake pops.
Ingredients
Cake:
- 1 box (13.25 oz) vanilla cake mix
- â…“ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
Vanilla Buttercream:
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon milk (add more if needed)
Coating:
- 12 oz candy melts
- White nonpareils or sprinkles
Step-by-Step Instructions
- Bake the Cake: Preheat oven to 325-350℉ (162-175℃) according to the cake mix box instructions. Combine all cake ingredients in a large bowl. Pour batter into a greased and lined pan and transfer into the oven. Stick a toothpick in the center of the cake to see if it comes out clean 2-4 minutes PRIOR to the end of bake time. DO NOT OVER BAKE.
- Crumble the Cake: Transfer the baked cake into a large stand mixing bowl immediately while it’s still hot. Crumble the cake on low speed using a paddle attachment until no large pieces remain. You can also use a handheld mixer or crumble slightly cooled cake by hand.
- Make the Buttercream: In a small mixing bowl, combine all buttercream ingredients. Stir well until fairly smooth. Add all the buttercream to the crumbled cake and mix until fully incorporated.
- Shape the Cake Pops: Roll cake pops approximately 1¼-inch (3cm) in diameter or 30g each. Chill cake pops in the freezer for 15 minutes, then bring them back to room temperature for 10 minutes as you melt your candy melts.
- Insert Lollipop Sticks: Melt a small amount of pink candy melts in the microwave according to package instructions. Dip the tip of each lollipop stick into the candy melt, then gently insert the dipped tip into the cake balls halfway in. Repeat for all cake balls, then chill again in the freezer for 15 minutes.
- Dip in Candy Melts: Take cake pops out of the freezer and bring them back to room temperature for 10 minutes. Melt the remaining candy melts until the desired thin consistency. Dip each cake pop into the melted candy melt, making sure it’s submerged all the way to the stick.
- Tap and Decorate: Holding the stick with one hand, use your other hand to gently tap the cake pop until all excess candy melt has dripped off. Decorate with sprinkles or nonpareils quickly. Place finished cake pops into a styrofoam block to keep them upright as they dry. Repeat until all cake pops are dipped and sprinkled.
Troubleshooting
- Cake pops are too dry: Make sure you don’t overbake the cake. Add a bit more frosting if needed to moisten the mixture.
- Cake pops are falling apart: Make sure the cake pops are chilled thoroughly before dipping them in the candy melts.
- Candy melts are too thick: Add a small amount of shortening or paramount crystals to thin them out.
Tips and Variations
- Use different flavors of cake mix, such as chocolate or red velvet.
- Add different extracts to the frosting, such as almond extract or peppermint extract.
- Use different colors of candy melts and sprinkles to create various designs.
- Drizzle with melted chocolate or a contrasting candy melt color for a decorative touch.
Serving and Pairing Suggestions
These Birthday Cake Pops are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for birthday parties, celebrations, or any time you want a fun and festive treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cake pop. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 200-250
- Fat: Approximately 10-12g
- Saturated Fat: Approximately 6-7g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1g
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different cake mix), adjust the calculations accordingly.
Party-Perfect: Starbucks Copycat Birthday Cake Pops
Description
These Birthday Cake Pops are a delicious and adorable treat that’s perfect for parties and celebrations. Learn how to make these Starbucks copycat cake pops with our easy-to-follow recipe
Ingredients
Cake:
- 1 box (13.25 oz) vanilla cake mix
- â…“ cup neutral oil (vegetable, avocado, canola, etc.)
- 1 cup milk or water
- 4 large eggs
Vanilla Buttercream:
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 teaspoon milk (add more if needed)
Coating:
- 12 oz candy melts
- White nonpareils or sprinkles
Instructions
- Bake the Cake: Preheat oven to 325-350℉ (162-175℃) according to the cake mix box instructions. Combine all cake ingredients in a large bowl. Pour batter into a greased and lined pan and transfer into the oven. Stick a toothpick in the center of the cake to see if it comes out clean 2-4 minutes PRIOR to the end of bake time. DO NOT OVER BAKE.
- Crumble the Cake: Transfer the baked cake into a large stand mixing bowl immediately while it’s still hot. Crumble the cake on low speed using a paddle attachment until no large pieces remain. You can also use a handheld mixer or crumble slightly cooled cake by hand.
- Make the Buttercream: In a small mixing bowl, combine all buttercream ingredients. Stir well until fairly smooth. Add all the buttercream to the crumbled cake and mix until fully incorporated.
- Shape the Cake Pops: Roll cake pops approximately 1¼-inch (3cm) in diameter or 30g each. Chill cake pops in the freezer for 15 minutes, then bring them back to room temperature for 10 minutes as you melt your candy melts.
- Insert Lollipop Sticks: Melt a small amount of pink candy melts in the microwave according to package instructions. Dip the tip of each lollipop stick into the candy melt, then gently insert the dipped tip into the cake balls halfway in. Repeat for all cake balls, then chill again in the freezer for 15 minutes.
- Dip in Candy Melts: Take cake pops out of the freezer and bring them back to room temperature for 10 minutes. Melt the remaining candy melts until the desired thin consistency. Dip each cake pop into the melted candy melt, making sure it’s submerged all the way to the stick.
- Tap and Decorate: Holding the stick with one hand, use your other hand to gently tap the cake pop until all excess candy melt has dripped off. Decorate with sprinkles or nonpareils quickly. Place finished cake pops into a styrofoam block to keep them upright as they dry. Repeat until all cake pops are dipped and sprinkled.
Recipe Summary and Q&A
Q: Can I make these cake pops ahead of time?
A: Yes! You can make the cake pops ahead of time and store them in the refrigerator for up to 3 days or freeze them for up to 2 months.
Q: Can I use a different type of frosting?
A: While vanilla buttercream is recommended, you can experiment with other types of frosting, such as cream cheese frosting or chocolate frosting.
Q: Can I use lollipop sticks?
A: Yes, lollipop sticks or paper straws work well for cake pops.