Cake,  Dessert,  Food,  Fun

Funfetti Cake Pops

April 25, 2011 /

Happy day after Easter! Although it isn’t too happy for me…I am sick at home with the flu :-(. YUCK!! I wonder if it had anything to do with the fact that I was stuffing my face with all sorts of glllorrrious sweets! I cannot tell you how much I missed having those sweet treats. I don’t eat a ton of horribly unhealthy things for me but when it comes to sweets. I just will not cannot control myself! I think it is because my mom has always made such amazing goodies ever since I can remember and now that I enjoy it so much, it was SO hard to give up. HOWEVER, Lent is over now and you better believe I took advantage of that yesterday!! haha 😉

The treat I made for Easter was funfetti cake pops. I have been seeing so many different recipes for cake pops lately, I just HAD to try it out on my own. Although I am not sure I would call a cake pop, a cake pop. The way mine turned out they were almost like a truffle.

The funfetti part also failed big time when I made them into balls. The cake started as funfetti but then kind of just turned into pink cake when I made them into the balls. Which is fine, they were still pastel and pretty. Everyone seemed to love them on Easter too, so I am not going to worry about them not turning out how I thought they would. Personally I think these would be great for a birthday party for kids. Easy to eat, easy to clean up.

Ingredients for Cake Pops:

  • 1 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1 cup sugar
  • 3 large eggs (you can use the whole egg like I did or just use the whites if you want your cake to be really white)
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/2 cup skim milk
  • 1/4 cup rainbow sprinkles (the long ones not the balls)
  • Candy melts (can find them at Michaels, they have all sorts of colors)
  • Candy sticks (can find them at Michaels, near the baking needs)

For the Frosting:

  • 1 cup soft unsalted butter
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla
  • about 2 tablespoons milk
  • 1/8 teaspoon salt

Preheat your oven to  350º.

Spray a small 8″ square pan with cooking spray. Place a piece of parchment paper on the bottom of the pan to line it.

In a mixer combine the sugar and butter and beat until light and fluffy. Add the eggs to the mixer and beat until combined. Add in the vanilla and almond extract. In a bowl to the side mix together flour, baking powder, and salt. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Fold in sprinkles with a spatula.

Pour your batter into cake pan. Bake until toothpick in the middle comes out clean. Approximately 30 minutes.

In a bowl, with a mixer on low speed, beat butter, 2 cups of powdered sugar, and salt until blended. Add milk and vanilla. Beat until blended. Add remaining powdered sugar, 1 cup at a time, beating until well incorporated. Turn mixer to high speed and beat until the frosting is light and fluffy and smooth.

While your cake is still warm place into a bowl and use a fork to break into small pieces. Take your frosting you just made and stir in with the cake until well blended. It is going to look like one big mess at this point. Take some of the mixture into your hands and roll the “dough” into a ball. Place onto a cookie sheet that is lined with parchment paper. Do this until you have no cake left. Place these into the fridge or freezer to harden up.

Melt your candy melts in a liquid measuring cup in the microwave. Place it in for about 1 minute and then stir and then another minute until melted but not steaming hot. You don’t want to candy to burn. **Fun Fact: if you put about 2 tablespoon of Crisco in your candy melts while it is melting, the coating will end up being smoother and easier to work with. Definitely not a necessary step, but it has worked well for me in the past**

Once you have let the cake pops sit for about 25-30 minutes in the cold, bring them out and use your candy sticks to press them gently on the end of the stick so it looks like a lolly pop (or sucker as I call it, hehe). Take your cake pop and dip it into the runny candy melts and let the excess run off. You can tap it on the side of the liquid measuring cup if you like to get all the excess off, but be careful you don’t want the pop to fall off.

Then gently press the cake pop top into a bowl of multi-colored ball sprinkles. Then place into a Styrofoam base. I purchased square and round ones. I saw another blogger use this trick and I loved it so much that I used the idea as well.




Tada! Cake pops! The candy melt really does harden pretty fast. It is up to you if you want to keep them in the fridge or just out on your counter. I think they would be fine either way.

I hope you all are having a great Monday!

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