Creating Wedding Cake Flavored Cake Pops: A Step-By-Step Guide

Cake pops are a fun and bite-sized treat that can be served at weddings and other celebrations. They are made by crumbling a cake and mixing it with frosting to form a dough, which is then shaped into small balls. The balls are dipped in melted chocolate or candy coating and decorated with sprinkles, fondant, or other toppings. They can be served as a unique and design-forward treat at weddings, with bakers often coordinating the colours of the cake pops with the wedding reception colours or adding edible flowers. Cake pops can also be given as wedding favours, with cute packaging adding to the presentation.

How to make the cake

To make wedding cake-flavoured cake pops, you'll need to bake a vanilla cake. You can use a cake mix or bake a cake from scratch. Here's a recipe for a homemade vanilla cake:

Ingredients:

• 1 and 2/3 cups (209g) all-purpose flour (spooned & levelled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) whole milk (or buttermilk)

Instructions:

• Preheat your oven to 350°F (177°C). Grease a 9-inch springform pan.
• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed (about 2 minutes).
• Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
• Add the dry ingredients and milk to the bowl with the wet ingredients and mix on low speed until combined. Give the thick batter a quick stir with a spatula to ensure there are no large lumps at the bottom of the bowl.
• Pour and spread the batter evenly into the prepared pan.
• Bake for 30–36 minutes or until a toothpick inserted into the centre comes out clean. If the top begins browning too quickly, loosely tent with a piece of aluminium foil.
• Allow the cake to cool completely in the pan set on a wire rack.

Once your cake is baked and cooled, it's time to make it into cake pops! Here's how:

• Crumble the cooled cake into a large bowl. Make sure there are no large lumps.
• Add your frosting to the crumbled cake. You can use store-bought frosting or make your own. For a classic buttercream frosting, you'll need the following 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

• With 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 and mix on low speed to combine. Increase to high speed and beat for 3 full minutes.
• Crumble the cooled cake into the bowl on top of the frosting.
• Turn the mixer on low speed and beat the frosting and cake crumbs together until combined.
• Scoop 1 Tablespoon (about 20g) of the cake/frosting mixture and roll it into a ball. Place the balls on a lined baking sheet. You should be able to make about 48 small cake pops or 24 medium-sized ones.
• Refrigerate the cake balls for 2 hours or freeze for 1 hour to set their shape.
• Re-roll the chilled cake pop balls to smooth them out, if needed.

Now, it's time to dip your cake pops! You can use melted chocolate or candy melts for this step. Here's how:

• Melt your chosen coating in a 2-cup liquid measuring cup (or a tall glass or jar) in the microwave in 20-second increments, stirring after each increment until melted and smooth. Alternatively, you can use a double boiler on the stove.
• Remove 2 or 3 cake balls from the refrigerator at a time.
• Dip the end of a lollipop stick about 1/2 inch into the coating, then insert the coated end into the centre of the cake ball. Push it about halfway through the cake ball.
• Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick.
• Gently tap the stick against the edge of the cup/glass to allow the excess coating to drip off.
• Decorate the cake pop with sprinkles, food glitter, or other desired toppings.
• Place the finished cake pop upright in a large styrofoam block or box to allow it to set.
• Repeat with the remaining cake balls, working with a few at a time to ensure they stay cold.

Your wedding cake-flavoured cake pops are now ready to serve or give as favours! They can be stored in the refrigerator for up to a week or frozen for up to 6 weeks.

How to make the frosting

To make the frosting for your wedding cake-flavoured cake pops, you'll need butter, icing or confectioners' sugar, heavy cream or milk, and vanilla extract. You can make a classic buttercream frosting by mixing these ingredients together. The difference between this and frosting out of a container is the taste; you can tell these cake pops are special as you're starting with homemade components.

For a vanilla buttercream, you'll need:

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

Beat the butter on medium speed until creamy, about 2 minutes. Then add the confectioners' sugar, heavy cream, and vanilla extract. Mix on low speed to combine, then increase to high speed and beat for 3 full minutes.

If you're making a chocolate buttercream, simply use chocolate butter and cocoa powder instead of vanilla. For strawberry buttercream, use strawberry butter and fresh or freeze-dried strawberries.

Once you've made your frosting, crumble your 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 ratio of frosting to cake crumbs is important. You want just enough frosting to moisten the crumbs, especially if you're using a boxed cake mix, which tends to be moister. Start with a small amount and add more as needed.

How to combine the cake and frosting

To combine the cake and frosting, start by crumbling the cooled cake into a large bowl. Make sure there are no large lumps. You can use your hands to crumble the cake or use a food processor for a more even texture.

Next, add the frosting to the crumbled cake. You can use a spatula or spoon to mix it in, but it's best to use your hands to really combine the two. The mixture should hold together when squeezed but shouldn't be too wet or soggy. Start by adding a small amount of frosting and gradually add more until you achieve the desired consistency. If you're using a boxed cake mix, be careful not to add too much frosting as the cake is already quite moist.

Once the frosting and cake crumbs are well combined, it's time to roll the mixture into balls. Use a cookie scoop or tablespoon to portion out the mixture, then roll it between your palms to form a smooth ball. Place the balls on a lined baking sheet and chill them in the refrigerator for at least an hour to set their shape.

If you want to make cake pops with a stick, dip the end of a lollipop stick into some melted chocolate or candy coating, then insert the coated end into the centre of the cake ball. Only push it about halfway through. This will help the cake ball adhere to the stick. Return the cake balls to the refrigerator to chill until the chocolate has set.

Now you're ready to dip your cake pops! Melt your chosen coating, whether it's chocolate, candy melts, or white chocolate, and dip each cake ball until completely coated. Tap the stick gently on the side of the bowl to allow any excess coating to drip off, then place the cake pop upright in a styrofoam block or box to dry.

How to shape the cake pops

Shaping cake pops is a fun and creative process, and there are a few tips and tricks to ensure they turn out perfectly. Here is a detailed guide on how to shape your wedding cake-flavoured cake pops:

Firstly, start by crumbling your cooled cake into a large bowl. You want to ensure there are no large lumps, so use your hands or a spoon to break it down into fine crumbs. This is the base of your cake pops, so ensure it is well-combined and has a truffle-like texture.

Next, add your frosting. For a wedding cake flavour, a classic vanilla buttercream is a perfect choice. Start by adding a few spoonfuls of frosting to the cake crumbs and combine using your hands or a spoon. You want the mixture to hold together when squeezed, so gradually add more frosting if needed. Be careful not to add too much, as this can make the mixture too soggy.

Now it's time to shape your cake pops! Use a medium cookie scoop or a tablespoon to scoop out the mixture, and then roll it into a ball. Each ball should be around 1-1.5 inches in diameter. Place the shaped cake pops on a lined baking sheet or tray. This recipe should yield around 24-48 cake pops, depending on the size you choose.

Once all your cake pops are shaped, cover them loosely with plastic wrap and place them in the refrigerator to chill for about an hour. Chilling the cake pops will help them hold their shape and make them easier to work with when it's time to dip and decorate.

After they have chilled, it's time to insert the sticks. Melt a small amount of your chosen coating (white chocolate, candy melts, or chocolate) and dip about half an inch of the end of each stick into the melted coating. Then, gently push the coated end of the stick into the centre of each cake pop, going about a third to halfway through. Return the cake pops to the refrigerator to chill again until the coating has set and the sticks are secure.

Your wedding cake-flavoured cake pops are now shaped and ready for their final coating and decorations!

How to decorate the cake pops

Once you've made your wedding cake-flavoured cake pops, it's time for the fun part: decorating! Here are some tips and ideas to make your cake pops look as good as they taste.

Dipping and Dripping

The first step in decorating your cake pops is to dip them in melted chocolate or candy coating. You can use white, milk or dark chocolate, or coloured candy melts. If you're making wedding cake-flavoured pops, white chocolate is a classic choice for a stylish, elegant look. But feel free to get creative with colours that match your wedding theme! You can even drizzle your pops with a different colour of chocolate for a fun, drippy effect.

Sprinkles and Sparkles

Sprinkles are a quick and easy way to add some extra colour and texture to your cake pops. Classic rainbow sprinkles are always a good choice, but you can also find themed sprinkles to match your wedding style. For a more subtle effect, try using edible glitter or sparkles.

Fondant and Flowers

For a more advanced decorating option, try using fondant to create delicate shapes and patterns on your cake pops. You can even use fondant to create miniature versions of the bride and groom! Another way to add a natural, romantic touch to your cake pops is to decorate them with small, edible flowers.

Packaging and Presentation

Don't forget that the way you package and present your cake pops can also be part of the decoration. Clear plastic bags and ribbons in your wedding colours are a great way to display your pops, and they make it easy for guests to take them home as favours. You can also arrange your cake pops on a dessert table using acrylic stands or a "tree" display for a unique and eye-catching presentation.

Frequently asked questions