Let’s face it – cake pops can be kinda sorta , umm, how do I want to say this – time consuming!
However, I’ve learned a few ways to cut the corners yet still have perfect cake pops or balls. Because you never know when you’re going to need cake pops last minute (or just dont want to spend all day slaving over them). So here we go…
1. While your cake is baking, prepare your tools:
-coffee scoop for rolling your cake balls
-grab your sprinkles or any decorations you plan on using & a large mixing bowl
-lay out the wax paper
2. Reduce the waiting time.
After your cake is done baking, let it cool for just 5 minutes.
After those 5 minutes, cut off the outer crust and immediately place the cake in a standing mixer with the paddle attachment and let the mixer do the crumbling job. Or grab your large bowl, a fork/knife and get to work!
After the cake is crumbled (since it will still be very warm) place in the freezer for 5-10 minutes.
3. After the crumbled cake has cooled off in the freezer, mix thoroughly with frosting (using your hands).
Then pop this mixture back in the freezer for ~10 minutes.
4. Divvy up the rolling & chilling time.
Roll into cake balls and after you’ve rolled about 20 cake balls (or half of the mixture), place the rolled cake balls in the fridge (these will then be ready to dip once you’ve finished rolling the remaining cake).
5. Use a disposable cup and spoon for dipping your cake pops.
I often use a styrofoam cup or a large plastic cup. Once you insert the lollipop stick into the cake ball, you can give it one dip into the cup, allow the excess coating to drip off and place immediately on the wax paper.
6. After dipping your cake pops, set them on a chilled cookie sheet covered with wax paper.
This will speed up the drying process.
7. Use sprinkles to decorate.
Sprinkles are great for many reasons: they cover up flaws and they are quick to apply. Just ‘sprinkle’.
8. Make “bottom down” cake pops or cake balls.
Much faster, much easier. Plus, easier to display. And ultimately, they’re going to get eaten anyways, right?
Read my Cake Pop Tutorial!
If you KNOW that you will be needing to make cake pops, that is obviously more convenient (but not always the case). Here are several ways to break up the steps and ultimately save time if you have a few days notice:
- Bake the cake and mix with the frosting beforehand.
- Store this cake pop ‘batter’ in the fridge (if only for 1-3 days), or the freezer if longer.
- Roll into balls the day before needed and store in the fridge in an airtight container lined with a paper towel to absorb the excess oil that will collect on the bottom of your cake balls.
- Dip them in coating at the last possible day you make them.
Check out all of my cake pop recipes here.