Part lollipop and part cupcake, cake pops are a fun, portable dessert that’s a clever gift or party favor at bridal or baby showers and children’s parties. They’re also a great way to use up leftover cake scraps and frosting. Start by mixing the cake crumbs and frosting into a soft dough and molding it into balls. Place the balls on lollipop sticks, dip into an easy-to-make candy coating, and cover in colorful sanding sugar. Customize them using your favorite cake flavor, frosting, and sugar colors.
Special equipment: You’ll need 16 (6-inch) lollipop sticks for this recipe.
What to buy: Candy Melts are disks of sugar and oil that, when melted down, are used as a coating for sweets. They can be found in gourmet grocery and cooking stores or sometimes at craft stores.
Sanding sugar, sometimes labeled as pearl or sparkling sugar, can be found in gourmet grocery and cooking stores. It’ll give a bright sparkle to the cake pops.
Game plan: You can use any type of cake, including boxed cake mixes, for the cake crumbs. Half of a 13-by-9-inch cake or 1 (8-inch) round cake will give you just about the right amount of cake crumbs needed for this recipe.
You can use any type of frosting for this recipe except whipped cream frosting.
Watch CHOW’s Suzy Brannon make these cake pops in her CHOW Tip video.