Copycat Starbucks Cake Pops

When I was baking Sam’s birthday cake, one of the layers completely fell apart when I tried to flip it over. Needless to say, I was devastated. Luckily, turning a broken cake into cake pops is one of the best dessert hacks out there.

Holding a pink cake pop behind pink and white balloons.

These are one of my favourite things to make. Just look at how cute they are on lollipop sticks! You can customize them to suit the colour and theme of your party, and if you’re feeling fancy…you can always decorate them to look like different things!

I’ve had many people ask what my tips and tricks are to make these cake pops, especially because they look like the ones they sell at Starbucks. And you know what the best part is? These are no where near the cost of the ones you buy at Starbucks! So here it is, our tips and tricks to making your own Starbucks cake pops.

Supplies you need:

  • 1 box of cake mix
  • Ingredients for your cake mix
  • 1 tub of vanilla frosting
  • Lollipop sticks (I get the 4 inch sticks from Bulk Barn)
  • Candy melts (pink)
  • Vegetable oil
  • Sprinkles (I get the Wilton sugar pearls from Michaels)
  • Cardboard/styrofoam box (to help dry your cake pops)

General Process:

  1. Make the cake
  2. Crumble cake into frosting
  3. Mix
  4. Roll into balls
  5. Dip
  6. Sprinkle
  7. Brag to your friends
Cake balls dipped in green, purple, and pink chocolate
Are cake pops still called cake pops without the lollipop handles?

Cake, cake, cake

I always make the cake the night before so it has enough time to fully cool. If you know your entire cake mix is going to be used for cake pops, it doesn’t matter what pan you use. Sometimes I use muffin tins, springform pans, or a cake pan. As long as you bake the cake in something, you’re good to go.

Now it’s time to crumble your cake with frosting! This is one of my favourite parts (and messiest) when making cake pops! I use my fingers to crumble the cake in a large mixing bowl and slowly add the frosting to mix it together. Frosting is usually the best part of the cake right? Well, not for cake pops. I find that when you put too much frosting in the mix, it makes your cake pops super greasy and harder to stay on the stick. So just add a bit of frosting at a time (you don’t have to use the entire tub), but have it moist enough that the cake sticks together to form into a ball.

Just Roll With It

Once you are done mixing your cake with frosting, it’s time to roll it into balls. I take about a tablespoon of the mixture and form it into round balls. Then I put the balls on a baking tray or sheet. People always ask me how I get my cake pops so round, and my secret? It’s to freeze them after you roll it! So the process is:

If you haven’t worked with candy melts before, no worries, they’re really easy to work with! I usually put the candy melts in a microwavable bowl or cup and add some vegetable oil to it to help make the coating a little runnier. For every half cup of candy melts, I add around a teaspoon or so vegetable oil.

  1. Roll into balls
  2. Place on a baking tray/sheet
  3. Freeze balls for at least an hour
  4. Take them out and roll them again so they’re round
  5. Put them back in the freezer for at least an hour or until you are ready for the next step
Rolled cake balls, not dipped yet.

Dipping Time

Once you have the melt ready, take your cake pops out of the freezer. Dip each lollipop stick slightly in the coating, then stick it to the centre of each cake pop. Repeat for all your cake pops and pop them back in the freezer for at least half an hour.

Make sure at this point you have your board board box or styrofoam block with you. When you’re ready, take your cake pops out of the freezer and start dipping them in the coating. It’s really important that your cake pops are cold when you dip it in the coating so it helps the coating set. To let the coating dry and form that round shape, I like to have them dry right side up by sticking them in a box or styrofoam block.

Sprinkles!

Before your cake pop completely dries, add some sprinkles to them! Your coating should set within half an hour. You know what else is sweet about cake pops? You can store them in the freezer or fridge for a few weeks. Personally, I stored cake pops in the fridge for a maximum of 1 week (because they were all eaten by then).

Did you try making this? Let us know!

Lots of love (and sprinkles),

xo Viv

One thought on “Copycat Starbucks Cake Pops

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