How to Make Cake Pops with Store-Bought Cake?
Transform store-bought cake into delectable cake pops with ease! This guide demonstrates how to effortlessly repurpose pre-made cakes into charming treats by crumbling, mixing with frosting, rolling into balls, and coating them in chocolate. This method offers a convenient and time-saving alternative to baking from scratch.
The Allure of Store-Bought Cake Pops
Cake pops have surged in popularity, becoming a staple at parties, bake sales, and even as everyday treats. Their bite-sized appeal and customizable decorations make them irresistible. While baking a cake specifically for cake pops is an option, using a store-bought cake offers a significant shortcut, especially for busy individuals or those less confident in their baking skills. This allows you to focus on the fun and creative aspects of cake pop making: flavor combinations and decorating.
Benefits of Using Store-Bought Cake
Choosing a store-bought cake brings several advantages:
- Time Savings: Eliminates the time required for baking and cooling a cake.
- Convenience: Readily available at most grocery stores.
- Consistency: Store-bought cakes often have a consistent texture and flavor profile.
- Variety: Choose from a wide range of flavors and cake types.
- Reduced Effort: Perfect for impromptu gatherings or when you’re short on time.
The Cake Pop Creation Process: Step-by-Step
Transforming a store-bought cake into delightful cake pops involves a few simple steps:
- Crumble the Cake: Break the cake into small pieces in a large bowl.
- Add Frosting: Gradually mix in frosting, starting with a small amount (around 1/2 cup for a standard cake) and adding more until the mixture reaches a dough-like consistency. You should be able to form a ball that holds its shape.
- Roll into Balls: Roll the cake mixture into uniformly sized balls (about 1-inch in diameter).
- Chill the Balls: Place the cake balls on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes (or in the freezer for 15 minutes). This firms them up for easier dipping.
- Melt the Chocolate: Melt your chosen chocolate (melting wafers or chocolate chips with a small amount of shortening or coconut oil) in a double boiler or microwave in short intervals, stirring frequently.
- Dip the Sticks: Dip the tip of each lollipop stick into the melted chocolate and insert it into the center of a cake ball. This “glues” the cake ball to the stick.
- Dip the Cake Pops: Dip each cake pop into the melted chocolate, ensuring it’s fully coated. Gently tap off any excess chocolate.
- Decorate: Immediately decorate with sprinkles, edible glitter, chopped nuts, or other desired toppings.
- Set the Chocolate: Place the decorated cake pops on a cake pop stand or stick them into a block of styrofoam to allow the chocolate to set completely.
- Enjoy!: Once the chocolate is firm, your cake pops are ready to enjoy.
Choosing the Right Cake and Frosting
The foundation of a great cake pop lies in the cake and frosting pairing. Here’s a guide:
| Cake Type | Recommended Frosting | Notes |
|---|---|---|
| Vanilla Cake | Chocolate, Vanilla, Strawberry | A versatile option, pairs well with most frostings. |
| Chocolate Cake | Chocolate, Peanut Butter, Mint | Rich and decadent, complements strong flavors. |
| Lemon Cake | Lemon, Cream Cheese | Tangy and refreshing. |
| Red Velvet Cake | Cream Cheese | Classic pairing, provides a moist and flavorful cake pop. |
| Carrot Cake | Cream Cheese | Earthy and subtly spiced, a crowd-pleaser. |
Remember to adjust the amount of frosting based on the cake’s moisture content. Dryer cakes require more frosting.
Common Cake Pop Mistakes (and How to Avoid Them)
Cake pop making can be tricky, but avoiding these common pitfalls will ensure success:
- Cake is Too Dry: The cake pops will crumble and not hold their shape. Add more frosting gradually until the mixture binds together.
- Cake is Too Wet: The cake pops will be mushy and difficult to dip. Add more crumbled cake to absorb the excess moisture.
- Chocolate is Too Thick: The coating will be uneven and difficult to work with. Add a small amount of shortening, coconut oil, or paramount crystals to thin the chocolate.
- Chocolate is Too Hot: The chocolate can melt the cake pops and cause them to fall off the stick. Melt the chocolate slowly and ensure it’s not overheated. Let it cool slightly before dipping.
- Cake Pops Fall Off the Stick: The cake balls weren’t chilled properly or the chocolate wasn’t used as “glue” to attach the stick. Ensure the cake balls are firm and use melted chocolate to secure the stick.
The Importance of Chilling
Chilling the cake balls is a critical step that shouldn’t be skipped. It allows the fat in the frosting to solidify, creating a firmer base that holds its shape during dipping. A minimum of 30 minutes in the refrigerator or 15 minutes in the freezer is recommended.
Mastering the Art of Dipping
Dipping the cake pops in chocolate can be challenging. Here are some tips for a smooth and even coating:
- Use a tall, narrow container for melting the chocolate. This allows for deeper dipping.
- Hold the cake pop upside down and gently tap off any excess chocolate.
- Use a toothpick to smooth out any imperfections or fill in any gaps.
- Work quickly before the chocolate starts to set.
Frequently Asked Questions (FAQs)
Can I use any flavor of store-bought cake?
Yes, you can! The beauty of using store-bought cake is the vast array of flavors available. Experiment with different combinations to find your favorites. Just remember to pair the cake with a complementary frosting.
How much frosting should I add to the crumbled cake?
There’s no one-size-fits-all answer. The amount of frosting depends on the cake’s moisture content. Start with about 1/2 cup for a standard-sized cake and add more gradually until the mixture forms a dough-like consistency that holds its shape.
What’s the best type of chocolate to use for coating?
Melting wafers (also known as candy melts) are specifically designed for coating and provide a smooth, glossy finish. However, you can also use chocolate chips, but you’ll need to add a small amount of shortening, coconut oil, or paramount crystals to thin them out.
Why are my cake pops cracking after dipping?
This is often caused by a significant temperature difference between the cake pop and the melted chocolate. Make sure your cake pops are well-chilled and the chocolate isn’t too hot.
How long do cake pops last?
Cake pops are best consumed within 3-5 days when stored in an airtight container at room temperature.
Can I freeze cake pops?
Yes, you can freeze undecorated cake pops for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw them in the refrigerator before decorating.
What if I don’t have lollipop sticks?
You can use wooden skewers, paper straws (cut in half), or even just enjoy them as bite-sized cake balls without sticks.
How do I make the chocolate coating smoother?
Adding a small amount of shortening, coconut oil, or paramount crystals will help to thin the chocolate and create a smoother coating.
Can I use different types of decorations besides sprinkles?
Absolutely! Get creative with your decorations. Consider using chopped nuts, edible glitter, melted chocolate drizzle, or even small candies. Let your imagination run wild!
My chocolate is seizing up. What do I do?
Chocolate seizes when water comes into contact with it. Avoid getting any water or steam into the chocolate during melting. If it does seize, try adding a small amount of shortening or coconut oil and stirring vigorously.
How can I prevent the cake pops from falling off the sticks?
Ensure the cake balls are well-chilled and that you dip the stick into melted chocolate before inserting it into the cake ball. This acts as a “glue” to secure the stick.
Are there any alternatives to using frosting?
While frosting is the most common binder, you can experiment with other options like ganache, Nutella, or even cream cheese. Just ensure the binder is thick enough to hold the cake together.