Description
These Starbucks-inspired Cake Pops are delightful bite-sized treats combining moist white cake with creamy vanilla frosting, coated in a smooth pink candy shell and topped with white nonpareils. Perfect for parties or a sweet snack, they mimic the popular café snack with vibrant color and irresistible taste.
Ingredients
Scale
Cake Mixture
- 1 White Cake Mix (Betty Crocker recommended)
- 1 can Vanilla Frosting
Coating
- 1 bag Wilton Pale Pink Candy Melts
- 1 teaspoon Crisco Shortening
- White Nonpareils (for sprinkling)
- Popsicle Sticks
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish, prepare the white cake mix according to the package instructions, pour the batter into the dish, and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
- Form Cake Crumbs: Once completely cool, use a fork to break the cake apart into small crumbs, scraping the dish’s bottom and sides thoroughly. Transfer the crumbs into a large bowl and continue breaking them down until fine. Add the entire can of vanilla frosting and mix with your hands until a cohesive, gooey cake mixture forms.
- Shape into Balls: Spread a large piece of parchment paper on a cookie sheet near your work area. Roll the cake mixture into approximately 1 1/2 inch balls using your hands. Place each ball on the parchment paper and continue until all mixture is used.
- Melt Candy Melts: In a microwave-safe bowl, place about half of the Wilton pale pink candy melts. Microwave in 10-second bursts, stirring between each, until the candy is smooth and fully melted.
- Insert Sticks: Dip each popsicle stick briefly into the melted candy, then immediately insert it into a cake ball about halfway. Repeat for all cake balls to ensure sticks adhere well.
- Chill Sticks: Place the cake pops on the cookie sheet and freeze for 30 minutes to secure the sticks firmly in the cake balls.
- Finish Melting Coating: After chilling, add the remaining candy melts to the melted candy bowl and microwave again until smooth. Stir in 1/2 teaspoon of Crisco shortening to thin and smooth the candy coating for easier dipping.
- Coat Cake Pops: Holding each stick, dip the cake pops into the pink melted candy to fully coat. Allow excess to drip off, then insert the pops into a Styrofoam block or stand upright to set.
- Decorate and Set: Sprinkle white nonpareils over the wet candy coating immediately for decoration. Let the cake pops sit at room temperature for about 1 hour to allow the candy shell to harden completely.
- Store and Serve: Once set, transfer cake pops to an airtight container and refrigerate to keep fresh. Serve chilled or at room temperature and enjoy your homemade Starbucks-style cake pops!
Notes
- Ensure the cake is completely cooled before breaking into crumbs to avoid a soggy mixture.
- Freezing the cake pops before coating helps sticks stay securely in place during dipping.
- Crisco shortening added to candy melts helps create a smoother and shinier coating.
- Store cake pops in the refrigerator in an airtight container to maintain freshness for up to 3-4 days.
- For variation, use different colored candy melts or sprinkles to customize your cake pops.
