Recipes and Cooking Cake Pops By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 1 hrs 45 mins Freeze Time: 1 hrs Stand Time: 30 mins Total Time: 1 hrs 45 mins Yield: 34 to 36 - cake pops Jump to Nutrition Facts Ingredients 1 package 2-layer-size desired-flavor cake mix 1 cup desired-flavor frosting 12 ounce vanilla- or chocolate-flavor candy coating, chopped 12 ounce semisweet, dark, or white baking chocolate, chopped 34 lollipop sticks Basic Butter Frosting ¼ cup butter, softened 2 ⅔ cup powdered sugar 2 tablespoon milk ½ teaspoon vanilla Directions Prepare cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper; set aside. Remove cooled cake from pan and crumble into a very large mixing bowl. Add frosting. Beat with an electric mixer on low speed until combined. Using a small scoop, drop mixture into 1-1/2-inch mounds onto prepared trays; roll mounds into balls and freeze for 30 minutes. In a small microwave-safe dish heat 1 ounce of the candy coating (about 1/4 cup) on 50 percent power (medium) for 60 seconds until melted and smooth, stirring once. Dip one end of each lollipop stick into melted candy coating and poke sticks into balls (this helps the balls stay on the sticks). Freeze for 30 to 60 minutes more or until balls are firm. Place remaining candy coating and chopped chocolate in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Working in batches, dip balls into melted chocolate mixture. Allow excess to drip off; place balls on clean waxed paper-lined trays or baking sheets.* After coating is set, transfer to storage containers and store, covered, in refrigerator. Let stand at room temperature at least 30 minutes before serving. Basic Butter Frosting In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2/3 cup of the powdered sugar, beating well. Gradually beat in 2 tablespoons of the milk and the vanilla. Gradually beat in the remaining 2 cups powdered sugar until smooth. If necessary, beat in enough of the remaining milk, 1 teaspoon at a time, to reach spreading consistency. Make-Ahead Directions: Layer cake pops between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 1 month. *Tip: If you don't want pops to have a flat side, poke the ends of the lollipop sticks into Styrofoam or florist's foam to suspend the pops until chocolate is set. Red Velvet: Use red velvet cake mix, Basic Butter Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. Reserve 1/2 cup crumbled cake. After dipping pops in white chocolate, sprinkle with reserved crumbled cake. Tiramisu: Use yellow cake mix, Coffee Frosting, vanilla-flavor candy coating, and white baking chocolate for dipping. After dipping pops in white chocolate, sprinkle with 1/4 cup crushed chocolate-covered espresso beans while chocolate is still wet. Chocolate-Covered Cherry: Use chocolate cake mix, Almond Frosting, chocolate-flavor candy coating, and semisweet or dark chocolate for dipping. Before freezing the mounds of dough in Step 2, form each mound around a well-drained maraschino cherry. Rate it Print Nutrition Facts (per serving) 207 Calories 10g Fat 30g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 207 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Sodium 126mg 5% Total Carbohydrate 30g 11% Total Sugars 23g Protein 1g Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 39mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.