Cake Flop to Cake Pop!

Ever make a cake that just isn’t right? It’s a bit dry. It’s shaped funny. It refused to come out of the pan! Or it’s just a hot mess but still smells and tastes good? Well there’s a solution other than tossing it into the trash bin- cake pops!

Cake pops are super forgiving because not only do you crumble up the cake it doesn’t have to be pretty looking to start.

Here’s some quick instructions to create a crowd pleaser!

Bake a cake and let cool.


Once cool, crumble the cake into small even pieces. Think breadcrumbs or a bit larger.

Add frosting, about 1/3 of a cup or a bit more depending on the dryness of your cake.

Mix it all together until it sticks together in clumps. I like to use my hands so I can see if the texture is consistent.

Use a cookie scoop to scoop a bit of the cake mixture and roll into a ball.


Place onto parchment paper and set in fridge for a few hours or freezer for at least a half hour.


Melt chocolate of your choice and add about a tablespoon of oil (I use melted coconut oil) and mix well. I have found a cup works best so you use less chocolate and easier to dip the cake pops in.

Grab your paper sticks and dip into chocolate about one inch and insert into a cake ball. Repeat until all cake balls have sticks.

Place back in fridge or freezer to set the chocolate for at least a half hour. Depending on the time of year the longer the better.

Now dip the cake balls carefully into the cup of chocolate and let the excess drip off.


Place the cake pops into styrofoam or a cake pop stand to set.

Once they are firm enough you can place them in the fridge or freezer one more time for another half hour.

While they are setting grab some cake pop bags and ribbon. I like to cut my ribbon at all once.

Take each cake pop and place carefully into a bag and tie a ribbon around it.

I like to store mine in the freezer and have them handy for any party or celebration that may not have safe desserts available for my Cecelia or I bring a bunch to share with the party.


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