Cake Pops

Cake Pops look simple but can sometimes be a challenge. This easy step-by-step recipe makes them fool proof. Start with store bought cake and icing to make it even simpler.


1-10 oz store bought pound cake (such as Sara Lee Pound Cake)

1/4 - 1/3 tub of 16 oz store bought icing

1 3/8" Fat Daddio's Scoop

1 lb. Candy coating discs

Paramount crystals

16 Sucker sticks

Small, deep microwave safe bowl

Cake Pop Stand (or styrofoam block)



If using frozen pound cake, let it defrost completely. Then, cut the pound cake into cubes and place in the bowl of a food processor.

Pulse the cubes until they are crumbled into a fine, fairly even mixture. Next, add about 1/4 tub of icing to the bowl.

Pulse until the mixture comes together. It will still be a little bit crumbly, but moist. Squeeze some between your fingers to make sure it holds together. Add a tiny bit more icing and blend if necessary.(You do not want the mixture too moist or it will not stay on the stick when dipped). Refrigerate the mixture for 1/2 hour before starting the next step.



Using the Fat Daddio's scoop, scoop out even portions of filling and roll them between your palms to create symmetrical balls. Place them on a lined sheet tray. Once finished, place the tray of cake balls into the freezer for 15 minutes to firm up.


Place the candy coating discs in a cup or bowl deep enough to dunk the cake pops. Melt in the microwave, stirring every 30 seconds until the coating is 3/4 melted. Remove and continue to stir until completely melted. (Do not overheat the coating or it will be ruined). Add a few pinches of paramount crystals and stir, until the coating is very fluid, adding a little more if necessary. (This step is essential if you want neatly coated cake pops)

Remove the pops from the freezer. Reroll them again in your palms to make them as symmetrical as possible (this will also allow them to thaw a bit). Next, dip a sucker stick in coating and insert half way into a cake pop. Wipe away any drips at the base of the pop with your finger.

(Note: You do not want to dip the cake pops when completely frozen or the chocolate shell has a tendendy crack. It's best to dip them after slightly thawing from the freezer. If they become too soft, pop them back in the freezer for a few minutes to firm up a bit) 

Next, dunk the entire pop in coating and then gently tap the stick on the edge of the cup while gently twisting the pop to remove excess coating. 

Place each pop in the cake pop stand (or styro block) to let dry. Once they are finished, place the cake pop stand in the fridge for the pops to harden.


Using a paint brush, coat the outside of the cake pop in a thin layer of piping gel.

Sprinkle with sanding sugar.


• Darker coating colors tend to melt thicker and less fluidly. Use additional paramount crystals to thin.
• Make sure your microwave bowl is deep enough to dunk the entire cake pop in one go.
• Candy coating may cool during the dunking process. Reheat a little bit if necessary to keep the coating melted.
• Don't double coat your cake pops. They will become too heavy and fall off the stick.