Starbucks Cake Pops Easy (Printable Version)
# What You'll Need:
→ Cake Base
01 -
1 box white cake mix, prepared and cooled
→ Frosting
02 -
120 grams vanilla frosting
→ Candy Coating
03 -
200 grams white almond bark
04 -
2 tablespoons vegetable oil
05 -
Gel red food coloring, amount as desired
06 -
Sprinkles for decoration
# Step-by-Step Directions:
01 -
Prepare the white cake mix according to package instructions and allow it to cool completely before proceeding.
02 -
Crumble the cooled cake finely, trimming off hardened edges if needed. Gradually incorporate the vanilla frosting, mixing until achieving a moist but firm consistency suitable for shaping.
03 -
Using a mini ice cream scoop or hands, form the mixture into approximately 2.5 cm diameter balls. Place formed balls on a tray, cover, and refrigerate for at least 1 hour to set.
04 -
Dip one end of each cake pop stick into melted white almond bark, then insert halfway into each chilled cake ball. Return the assembled cake pops to the refrigerator for 10 minutes to secure.
05 -
Melt the white almond bark gently in 30-second intervals, stirring frequently, then blend in vegetable oil for a glossy finish. Add gel food coloring until the desired pastel pink hue is achieved.
06 -
Submerge each cake pop fully into the colored coating, tapping off excess chocolate carefully. Immediately decorate with sprinkles as desired.
07 -
Stand the cake pops upright in styrofoam or a suitable holder and allow the coating to harden completely at room temperature before serving.
# Helpful Notes:
01 -
Bake the cake at least one day in advance to ensure it is fully cooled and easier to crumble.
02 -
Use gel food coloring to avoid altering the texture of the coating.
03 -
Chilling the cake balls before dipping prevents them from falling apart.
04 -
Working with small batches of cake pops at a time when dipping helps maintain coating quality.