Creating A Cake Pop Wedding Cake: A Step-By-Step Guide

Cake pops are a fun and easy way to serve cake at a wedding. They are made by baking a cake, crumbling it up, mixing it with frosting, and shaping it into small balls. The cake pops are then placed on sticks, frozen, and dipped in chocolate. This recipe is versatile, and you can use any flavour of cake mix and frosting to create different combinations. You can also decorate the cake pops with sprinkles or coloured chocolate to match your wedding colour scheme.

Choosing your cake and frosting

Cake Type:

• You can use any type of cake for your cake pops, such as vanilla, chocolate, red velvet, lemon, carrot, or funfetti. Consider a flavour that aligns with the wedding theme or the couple's preferences.
• If you want to make white cake pops, use a white cake mix and egg whites to achieve a brighter colour.
• If starting with a pre-made cake, ensure it is fresh and moist to create a smooth dough when combined with frosting.
• For a more authentic and unique taste, consider baking the cake from scratch. This allows you to customise the flavour and control the moisture content, which is crucial for achieving the right consistency in your cake pop dough.

Frosting Type:

• Classic buttercream frosting is a popular choice for cake pops as it complements a variety of cake flavours. You can make it from scratch or use store-bought frosting.
• Other frosting options include chocolate buttercream, strawberry buttercream, or cream cheese frosting.
• The amount of frosting you need depends on the moisture content of your cake. Add the frosting gradually to the crumbled cake, mixing until you achieve a dough-like consistency that holds together when squeezed.
• If your cake is very moist, you may need less frosting. Conversely, a drier cake will require more frosting to bind it together.
• For a less sweet option, you can even make cake pops without frosting. Simply mix the crumbled cake until it binds together due to the heat and steam, forming a cake pop batter.

Remember, the key to successful cake pops is achieving the right consistency in your cake-frosting mixture. Experiment with different combinations of cake and frosting to find the perfect balance of flavours and textures that suit your taste and the theme of the wedding.

Rolling the cake balls

Start by preparing your cake according to the recipe or package instructions. For a wedding cake pop, you may want to use a white cake mix to achieve a pure white colour. Once the cake is baked, allow it to cool completely. This step is important, as it ensures the cake is firm enough to crumble and roll into balls.

After the cake has cooled, cut it into several large pieces. If you are aiming for perfectly white cake pops, use a sharp knife to remove the golden tops and bottoms of the cake pieces. Finely crumble the remaining white cake into a large bowl.

Now it's time to add the frosting. For a wedding theme, you can use vanilla frosting. Add about three-quarters of the frosting to the cake crumbs and mix it in with a spoon. The amount of frosting added will depend on the moisture level of your cake; add gradually and mix until the cake mixture can hold its shape when squeezed. Reserve the remaining frosting for another use.

The next step is to roll the cake mixture into balls. Aim for a size of about 1 to 1-1/2 inches in diameter. Place the rolled cake balls on a tray lined with wax paper or baking paper. Cover the tray loosely with plastic wrap and refrigerate for about an hour to allow the cake balls to firm up.

At this stage, you can prepare the chocolate for dipping. Melt the desired amount of chocolate in a double boiler or microwave, keeping it warm and fluid while you work.

Once the cake balls are chilled and firm, you are ready to assemble the cake pops. Dip about half an inch of the end of a cake pop stick into the melted chocolate, then push the stick gently into a cake ball, going about one-third of the way through. Repeat this process for all the cake balls, setting them upside down on the wax paper-covered tray. Place the tray in the refrigerator if needed to help the chocolate set and secure the sticks in place.

With the cake balls chilled and the sticks secure, you are now ready to dip them into the melted chocolate. Hold the end of each stick and dip the cake ball completely into the chocolate. Gently tap the stick on the side of the pan or bowl to allow any excess chocolate to drip off.

Place the coated cake pops upright in a large block of Styrofoam and allow them to set completely. You can decorate them further with sprinkles, glitter, or additional chocolate drizzles before the chocolate sets.

Adding the cake pop sticks

Preparing the Sticks:

Before attaching the sticks to the cake balls, it is important to dip the ends of the sticks into melted chocolate. This "cementing" step will help secure the cake balls to the sticks and prevent them from falling off during the dipping process. Dip about half an inch of each stick into the melted chocolate. You can use a microwave-safe bowl or a tall, skinny jar to melt the chocolate, heating it in short intervals and stirring in between.

Attaching the Sticks to the Cake Balls:

Take your prepared cake balls out of the refrigerator or freezer. Gently push the chocolate-covered end of the stick into the centre of each cake ball, being careful not to go all the way through. Ensure the melted chocolate on the stick is not completely hardened before attaching it to the cake ball. Place the cake balls with the sticks attached back into the refrigerator or freezer for a few minutes to allow the chocolate to set and secure the sticks in place.

Dipping the Cake Pops:

Once the chocolate has set, it's time to dip the cake pops into the melted chocolate. Pour the melted chocolate into a tall, skinny jar or glass to facilitate easy dipping. Holding the stick, gently dip the cake ball into the chocolate, ensuring it is fully coated. Gently tap the stick on the side of the jar or glass to allow any excess chocolate to drip off.

Allowing the Cake Pops to Dry:

After dipping, the cake pops need to dry upright. You can use a styrofoam block, a cardboard box with small holes poked in it, or even a glass filled with rice or sprinkles to hold the cake pops upright while they dry. Allow the chocolate coating to dry and harden completely before handling further or packaging.

Troubleshooting:

If your cake pops fall off the sticks during the dipping process, it may be due to the cake balls being too moist or the chocolate coating being too warm. Ensure you freeze the cake balls before dipping, and if using melted chocolate chips, be aware that they may be too warm and brittle for this purpose. Chocolate melting wafers are recommended for a smoother finish and sturdier exterior.

Melting the chocolate

Choosing the Right Chocolate

First, select the type of chocolate you want to use. Chocolate melting wafers are a popular choice due to their smooth finish and sturdy texture once hardened. White or dark chocolate melting wafers can be used, or you can opt for a combination of both for a stylish two-tone look. If you prefer to use chocolate bars, choose a high-quality brand such as Ghirardelli or Bakers. Avoid using chocolate chips, as they are much harder to work with and may cause cracking.

Melting Techniques

There are a few different methods you can use to melt your chosen chocolate:

• Microwave: Place the chocolate in a microwave-safe bowl and heat in increments of 20 to 30 seconds, stirring after each interval, until it is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to become brittle and difficult to work with.
• Double Boiler: This method is useful if you want to keep your chocolate warm and fluid while you work. Simply place the chocolate in a double boiler and melt over low heat, stirring frequently.
• Stovetop: If you don't have a double boiler, you can create a makeshift one by placing a heat-safe bowl over a pot of simmering water. Make sure the bottom of the bowl doesn't touch the water. This method allows you to control the temperature and prevent overheating.

Adding Oil

If you find that your chocolate is too thick, you can add a small amount of vegetable oil to thin it out. Start with just a few drops and stir well, adding more as needed. This step is particularly useful when working with white chocolate.

Keeping Chocolate Warm

To ensure your chocolate remains fluid and easy to work with, keep it warm while you dip the cake pops. You can do this by placing the bowl of melted chocolate over a pot of hot water, or by using a slow cooker set to low heat. If the chocolate starts to thicken, you may need to reheat it in the microwave in short intervals.

Dipping the Cake Pops

Once your chocolate is melted and ready, it's time to dip your chilled cake pops. Dip each cake pop into the chocolate, making sure it is fully coated. Gently tap the stick on the side of the bowl or dish to allow any excess chocolate to drip off. If you're using two types of chocolate, you can dip the cake pops in one colour first, let it set, and then dip the bottom half into the second colour for a stylish two-tone effect.

Troubleshooting

If your chocolate starts to harden or thicken while you're working, don't worry! Simply reheat it gently using one of the methods mentioned above. Be careful not to overheat, as this can affect the final texture and appearance of your cake pops. If you find that your chocolate is too thick or difficult to work with, add a small amount of vegetable oil to thin it out.

Decorating the cake pops

If you're making wedding cake pops, you could decorate them to look like little brides and grooms. For the brides, pipe white chocolate onto the cake pop in any pattern you like, then sprinkle with food glitter or white sugar to make the design pop like lace. Add dots to the top to look like a necklace. For the grooms, dip each side of the cake pop into melted chocolate to form a tuxedo. Decorate with piped chocolate or mini chocolate chips for the bow tie and buttons.

You could also decorate your cake pops with coloured sprinkles or dunk them in white chocolate dyed with gel food colouring to match any party colour scheme. If you're making cake pops for a holiday, you could add themed sprinkles or decorations. For example, you could make Valentine's cake pops, Halloween cake pops or Easter cake pops. You could even dye the cake batter with food colouring for a fun surprise when people bite into them.

For a fun gift or table centrepiece, you could make a cake pop bouquet by arranging the finished cake pops in a pretty glass or vase.

Frequently asked questions