Creating Cake Pops: Wedding Favor Delights

Cake pops are a delightful treat for any occasion, and they make especially charming wedding favours. While they may take some time to prepare, they are not difficult to make and offer a high return on investment. This introduction will cover the ingredients and tools needed, as well as provide an overview of the process, including baking the cake, making the frosting, shaping the cake pops, dipping them in chocolate, and adding decorations and sprinkles.

Cake pop ingredients

The ingredients you will need to make cake pops for wedding favours are as follows:

• 1 box Betty Crocker™ Super Moist™ White Cake Mix
• 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
• 16 ounces of white-chocolate candy (or almond bark)
• 12 oz semi-sweet chocolate chips (for tux coats on grooms)
• 48 sucker sticks (found in craft stores)
• 48 small plastic bags (found in craft stores, for packaging)
• Ribbon for packaging
• Food glitter and mini chocolate chips as sprinkles for decorating
• A large Styrofoam block to hold pops upright while drying

You will also need the following equipment:

• A 9x13 cake pan
• Non-stick cooking spray
• A toothpick
• A sharp knife
• A large bowl
• A spoon
• A wax-paper-lined tray or baking sheet
• Plastic wrap
• A double boiler (or microwave)
• A Styrofoam block or box
• Piping equipment

The Cake

Firstly, you will need to preheat your oven to 350° F. Prepare your cake pan with non-stick cooking spray. Prepare the cake mix according to the package directions, using egg whites to make the cake as white as possible. Bake as directed, removing the cake from the oven when a toothpick inserted into the centre comes out clean and the cake springs back to the touch.

The Frosting

Allow the cake to cool completely, then cut it into 12 big pieces. For perfectly white cake pops, skim off the golden tops and bottoms of the cake pieces with a sharp knife. Finely crumble the remaining white cake into a large bowl. Add 3/4 of the tub of frosting to the cake crumbs and mix it in with the back of a big spoon. Reserve the remaining 1/4 tub of frosting for another use. (Do not add it to the crumbs or the mixture will become too moist.)

Rolling the Cake Pops

Roll the cake mixture into 48 balls, each about 1-1/2 inch in diameter. Place the balls on a wax-paper-lined tray or baking sheet. Cover loosely with plastic wrap and allow to cool in the refrigerator for an hour.

Melting the Chocolate

Melt 16 oz. of white chocolate candy in the top of a double boiler (or microwave). Keep the candy warm and fluid while you work.

Assembling the Cake Pops

Dip about 1/2 inch of the end of a stick into the melted candy, then push it about 1/3 of the way into a cake ball. Set the ball upside down on the wax-paper-covered tray. Repeat until all cake balls are done. Allow the sticks to set up so they are secure in the cake balls. (Set the tray in the fridge to chill if necessary.)

Holding the end of each stick, dip the cake ball quickly and completely into the melted candy. Tap the stick gently on the side of the pan or bowl to allow excess candy to drip off, then poke the stick into a styrofoam block and allow the cake pop to set up upright until hard.

Cake preparation

The first step is to bake a cake. You can use a box cake mix or make your own from scratch. If you want to achieve a perfectly white colour inside your cake pops, use egg whites instead of whole eggs. Once the cake is baked, allow it to cool completely before cutting it into pieces. For a white cake, remove the golden tops and bottoms of the cake pieces with a sharp knife.

Next, crumble the cake into a large bowl. You can use your hands or a food processor for this step. Add frosting to the cake crumbs and mix until well combined. The amount of frosting you add will depend on the consistency of your cake mixture, but be careful not to add too much, as this will make the mixture too moist.

Once the cake and frosting are combined, it's time to roll the mixture into balls. Each ball should be about 1-1/2 inches in diameter. Place the balls on a tray lined with wax paper and cover loosely with plastic wrap. Refrigerate for about an hour to allow the balls to firm up.

After the cake balls have chilled, it's time to prepare for dipping. Melt your chosen type of chocolate or candy coating in a double boiler or microwave. Keep the melted candy warm while you work.

Now, you can begin assembling the cake pops. Dip about 1/2 inch of the end of a sucker stick into the melted candy, then push it gently into a cake ball, going about 1/3 of the way through. Set the ball upside down on the wax-paper-covered tray and repeat this process with the remaining cake balls. If necessary, place the tray in the fridge to chill so that the sticks set securely in the cake balls.

Holding the end of each stick, dip the cake ball quickly and completely into the melted candy. Gently tap the stick on the side of the pan or bowl to allow any excess candy to drip off, then poke the stick into a large block of Styrofoam and let the cake pop set upright until it hardens.

At this stage, you can decorate your cake pops as desired. Pipe melted candy or chocolate onto the pops and add sprinkles, food glitter, or other decorations. Allow the cake pops to dry completely before packaging them.

Frosting preparation

To make the frosting for your wedding cake pops, you'll need to make a batch of vanilla buttercream. This will be mixed with the cake crumbs to form the cake pop balls.

Ingredients:

• 7 Tablespoons (99g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners' sugar
• 2–3 teaspoons heavy cream or whole milk
• 1 teaspoon pure vanilla extract

Method:

• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 2 minutes).
• Add the confectioners' sugar, heavy cream, and vanilla extract. Mix on low speed to combine.
• Increase to high speed and beat for 3 full minutes.

Once the frosting is made, crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low speed and beat the frosting and cake crumbs together until combined.

The frosting recipe yields just enough to moisten the cake crumbs. Adding more frosting will make the cake pops greasy.

Shaping cake pops

Firstly, it is important to start with the right consistency of cake and frosting mixture. The mixture should be moist but not too wet, as this will affect the shaping process and the overall stability of the cake pops. Begin by crumbling your cooled cake into a large bowl. You can use a sharp knife to remove any golden tops or bottoms from the cake pieces to ensure a perfectly white colour for your pops. Next, add three-quarters of a tub of frosting to the cake crumbs. Mix it in with a spoon, ensuring that the frosting is evenly distributed. It is important not to add too much frosting at once, as this can make the mixture too moist.

Once you have a well-combined mixture, it's time to roll it into balls. Use a spoon or cookie scoop to portion out the mixture, and then gently roll it between your palms to form a smooth, round ball. Each ball should be around 1-1/2 inches in diameter. Place the shaped cake pops on a tray lined with wax paper and cover them loosely with plastic wrap. Chill the cake pops in the refrigerator for at least an hour, or even overnight, to firm them up. This will make them easier to work with and help them hold their shape.

After the cake pops have chilled, you can give them another quick roll to smooth out any imperfections and create perfectly round shapes. If you want to be extra precise, you can use a cookie scoop or a small ice cream scoop to ensure uniform sizing. Place the tray back into the fridge to keep the cake pops chilled as you work.

Now, it's time to insert the sticks. Melt some white chocolate or candy melts in a microwave-safe bowl or a double boiler. Dip about 1/2 inch of the end of a lollipop stick into the melted coating, and then push it gently into the centre of a cake ball, going about one-third of the way through. Set the cake pop upside down on the prepared tray and repeat this process with the remaining cake balls. If needed, place the tray in the fridge to chill so that the sticks set securely in place.

With the sticks firmly in place, you're now ready to dip your cake pops! Hold the end of each stick and carefully immerse the cake ball into the melted coating. Ensure that it is completely covered, including the base where the stick meets the cake. Gently tap the stick on the side of the bowl or pan to allow any excess coating to drip off, and then stand the cake pop upright in a large block of Styrofoam or a box with holes poked in it. This will allow the coating to dry and set without ruining the shape of the pop.

If you want to add sprinkles or other decorations, do so now before the coating sets. Place the finished cake pops back in the fridge to chill until the coating is completely dry.

And that's it! You now have beautifully shaped cake pops that are perfect for wedding favours. Remember to package them attractively, and they will surely be a hit with your guests!

Dipping and decorating cake pops

Dipping the Cake Pops:

• Melt your chosen type of chocolate (white, semi-sweet, or milk chocolate) in a microwave-safe bowl or glass liquid measuring cup. You can also add a small amount of vegetable oil to thin out the chocolate and make it easier to work with.
• Dip about 1/2 inch of the end of a lollipop stick into the melted chocolate.
• Push the coated end of the stick into a cake ball, only going about halfway through.
• Dip the cake ball into the melted chocolate until it is completely covered. Ensure the coating covers the base of the cake ball, where it meets the stick.
• Gently tap the stick against the edge of the bowl or measuring cup to allow any excess chocolate to drip off.
• Before the chocolate sets, decorate with sprinkles, food glitter, or any other desired toppings.
• Place the finished cake pop upright into a large block of Styrofoam or a box with holes poked in it to allow the coating to dry and set.

Decorating the Cake Pops:

For a wedding theme, you can create "brides" and "grooms" by decorating the cake pops accordingly:

Brides:

• Pipe white chocolate or frosting onto the cake pop in any pattern you desire.
• Sprinkle with food glitter or white sugar to make the design stand out like lace.
• Add dots to the top of the cake pop to resemble a necklace.

Grooms:

• Melt semi-sweet or dark chocolate chips.
• Dip each side of the cake pop into the chocolate to create a tuxedo effect.
• Decorate with piped chocolate or mini chocolate chips to create a bow tie and buttons.

Feel free to get creative and experiment with different colours, sprinkles, and toppings to match your wedding theme!

Frequently asked questions