Creating Cute Wedding Cake Pops: A Simple Guide

Making mini wedding cake pops is a fun and creative way to celebrate a bridal shower or wedding reception. They are also a great way to add a personal touch to your wedding favours. The process is simple: bake a cake, crumble it into a bowl, mix in frosting, shape into balls, dip in chocolate, decorate, and let dry. While this process is straightforward, it can be time-consuming, especially if you are making a large number of cake pops. It is important to plan ahead, gather all the necessary supplies, and give yourself enough time to bake, decorate, and let the cake pops dry.

Rolling the mixture into balls

• Chilling the Mixture: Before rolling the mixture into balls, it is recommended to chill it in the refrigerator for at least two hours. Chilling helps the mixture firm up, making it easier to shape and roll into balls.
• Portioning the Mixture: Use a tablespoon-sized scoop or cookie scoop to portion out the cake and frosting mixture evenly. This ensures that each cake pop is uniform in size, creating a consistent batch.
• Shaping the Balls: Roll the portioned mixture between your palms to form smooth, round balls. This step may be done in two stages, with a quick re-roll after the initial chilling period to smooth out the sides and perfect the shape.
• Chilling the Balls: Once the mixture is rolled into balls, they should be placed on a wax paper-lined baking sheet or tray and returned to the refrigerator to chill further. Chilling the balls helps them firm up and sets their shape before they are dipped in chocolate.
• Re-rolling (Optional): If desired, you can take the balls out of the refrigerator in small batches and give them a quick re-roll to ensure they are perfectly round and smooth before dipping.
• Consistency of the Mixture: It is important to note that the cake and frosting mixture should not be too moist or sticky when rolling it into balls. If the mixture is too soft, it may be difficult to shape and may fall off the sticks when drying. Adjust the consistency by adding small amounts of frosting at a time.

By following these steps, you will be able to create perfectly shaped and consistent mini wedding cake pops, ready for the next steps of dipping and decorating!

Melting the chocolate

Choosing the Right Chocolate

Select a chocolate that melts smoothly and has a pleasant flavour. White chocolate, semi-sweet chocolate, and candy melts are popular choices for wedding cake pops. If you want to add a touch of colour, you can use coloured candy melts or tint white chocolate with gel food colouring.

Melting Techniques

You can melt the chocolate using a microwave or a double boiler on the stove. If using a microwave, place the chocolate in a microwave-safe bowl and heat it in short intervals of 20 seconds, stirring after each interval, until it is completely melted and smooth. For a double boiler, place a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Put the chocolate in the bowl and stir occasionally until melted.

Adding Oil

To thin out the chocolate and make it easier to work with, you can add a small amount of vegetable oil. Start with half a teaspoon of oil for every cup of chocolate and increase the amount gradually if needed. This step is especially helpful when using white chocolate.

Maintaining Temperature

Keep the melted chocolate warm while you work. If it starts to cool and thicken, heat it gently in the microwave or on the stove in short intervals to avoid overheating. You want the chocolate to be fluid and easy to dip the cake pops into.

Dipping the Cake Pops

Once the chocolate is melted and smooth, you're ready to dip the cake pops. Dip each cake pop quickly and completely into the melted chocolate. Gently tap the stick on the side of the bowl or pan to allow excess chocolate to drip off, then place the coated cake pop upright in a styrofoam block or box to set.

Troubleshooting

If your chocolate is too thick or cracking, it may be too hot. Let it cool slightly for about 5 minutes before dipping the cake pops. Additionally, if your cake pops are falling off the sticks, ensure you dip the sticks into the melted chocolate before inserting them into the cake balls. This creates a hardened chocolate coating that acts as glue.

Dipping the balls in chocolate

Preparing the Chocolate:

• You can use a variety of chocolates for coating, such as white chocolate, semi-sweet chocolate, or candy melts.
• Melt the chocolate using a double boiler or microwave. If using a microwave, heat the chocolate in short intervals (about 20 seconds) and stir after each interval to avoid burning.
• Add a small amount of solid shortening (such as Crisco) to the melted chocolate. This is a secret ingredient that helps achieve the perfect consistency for dipping. Stir well.
• Transfer the melted chocolate to a small bowl that is deep enough to dip the cake balls completely.

Dipping the Cake Balls:

• Remove the cake balls from the refrigerator or freezer. It is important that they are very cold when you start dipping.
• Dip about 1/2 inch of the end of a lollipop stick into the melted chocolate. This will help the cake ball adhere to the stick.
• Insert the coated end of the stick into the centre of the cake ball, pushing it about halfway through.
• Carefully dip the cake ball into the melted chocolate until it is completely covered. Ensure that the chocolate covers the base of the cake ball, where it meets the stick.
• Gently tap the stick against the edge of the bowl to allow any excess chocolate to drip off.
• If desired, decorate the cake pop with sprinkles or other toppings before the chocolate sets.
• Stand the cake pop upright in a block of styrofoam or a box with holes poked in it to allow the chocolate to harden completely.

Troubleshooting:

• If your cake balls are falling off the stick, they may be too heavy due to size or the addition of too much frosting. Try adding a little more cake mixture to adjust the texture.
• To prevent cracking in the chocolate coating, let the cake balls warm up slightly before dipping, and allow the dipped cake pops to sit at room temperature for a few minutes before placing them in the refrigerator or freezer.
• For a smooth finish, roll the cake balls again to smooth out the sides before inserting the stick.

Adding decorations

Once your cake pops are dipped in chocolate and placed on a drying rack, it's time to decorate them!

For a simple yet elegant finish, sprinkle the chocolate with edible glitter or white sugar. This will make the design pop like lace. You can also add dots to the top of the cake pop to make it look like a necklace.

If you're feeling more creative, you can pipe white candy onto the cake pop in any pattern you desire. Or, for a more whimsical touch, drizzle the top of each cake pop with melted white chocolate.

Another option is to dip each side of the cake pop into melted semi-sweet chocolate to create a tuxedo design. You can then decorate with piped chocolate or mini chocolate chips to create a bow tie and buttons.

If you're making cake pops for a wedding, you can package them in small plastic bags tied with ribbon or beads. This adds a festive touch and makes them easy to transport.

Drying the cake pops

Chilling the Cake Balls:

Before you begin dipping the cake pops in chocolate, it is essential to chill the cake balls. Place the shaped cake balls in the refrigerator for about 2 hours to let them firm up. Chilling helps the cake balls hold their shape and makes them easier to work with during the dipping process.

Melting the Chocolate:

While the cake balls are chilling, you can melt the chocolate or candy coating. You can use a microwave or a double boiler for this step. If using a microwave, heat the chocolate in short intervals of 20-30 seconds, stirring after each interval until it is completely melted and smooth. If using a double boiler, place the chocolate in a heat-safe bowl over a pan of gently simmering water, stirring occasionally until melted.

Dipping and Drying:

Now it's time to dip your cake pops! Remove a few cake balls from the refrigerator at a time to work with. First, dip about 1/2 inch of the end of a lollipop stick into the melted chocolate, and then insert the coated end into the centre of the cake ball. Hold the stick and dip the cake ball quickly and completely into the melted chocolate. Gently tap the stick on the side of the bowl or pan to allow the excess chocolate to drip off.

Carefully transfer the coated cake pop to a drying rack, styrofoam block, or a colander to dry. Repeat this process with the remaining cake balls, working in small batches to ensure the cake balls are cold when dipped.

Decorating:

Before the chocolate sets, add your choice of sprinkles, food glitter, or other decorations. If you want to create a drizzle effect, melt some additional chocolate or candy coating and transfer it to a plastic pastry bag. Snip a tiny bit off the end of the bag and drizzle the melted chocolate over the cake pops.

Final Drying:

Allow the cake pops to dry completely. This usually takes about an hour or two, depending on the temperature and humidity of your environment. You can speed up the drying process by placing the cake pops in front of a fan or in a cool, dry place.

Once the cake pops are fully dried, you can package them in small plastic bags or wrap them individually. Store them at room temperature or in the refrigerator, depending on the type of coating you used. And that's it! Your mini wedding cake pops are now ready to be enjoyed by your guests!

Frequently asked questions