Recipes and Cooking Lollipop Cake Make a boxed cake look fancy by coloring fondant and swirling it to create this beautiful lollipop cake. 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 July 25, 2022 Print Share Share Tweet Pin Email Prep Time: 105 mins Cool Time: 60 mins Total Time: 105 mins Servings: 12 Yield: 12 to 16 servings Jump to Nutrition Facts Ingredients 1 recipe Yellow Cake or Classic Chocolate Cake or 1 package 2-layer-size cake mix (any flavor) 1 recipe Creamy White Frosting or Butter Frosting or two 16-ounce cans creamy white frosting 1 16 ounce package fondant Pink, blue, green, yellow, and purple paste food colorings Powdered sugar ¼ cup white candy coating disks 1 pretzel rod Nonpareils (optional) Coarse decorating sugar (optional) Ribbon (optional) Classic Chocolate Cake ¾ cup butter 3 eggs 2 cup all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 2 cup sugar 2 teaspoon vanilla 1 ½ cup milk Yellow Cake ¾ cup butter 3 eggs 2 ½ cup all-purpose flour 2 ½ teaspoon baking powder ½ teaspoon salt 1 ¾ cup sugar 1 ½ teaspoon vanilla 1 ¼ cup milk Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk Butter Frosting ¾ cup butter, softened 2 pound (about 8 cups) powdered sugar ⅓ cup milk 2 teaspoon vanilla Milk Food coloring, optional Directions Prepare, bake, and cool Yellow Cake as directed for two 8-inch round layers. Spread top of one cake layer with Creamy White Frosting; top with second cake layer. Frost top and sides of cake with frosting. For fondant lollipop, divide fondant into five portions. Using gloved hands, knead a different color of paste food coloring into each portion of fondant (if necessary, microwave fondant, one portion at a time, on 100 percent power (high) for 5 to 10 seconds or until soft enough to handle). On a surface dusted lightly with powdered sugar, roll each tinted portion into a 2-foot-long rope. Brush ropes with a little water and press together to make one rope. Roll the combined rope until sides are smooth. Twist the rope to mix colors and continue rolling into a 6-foot rope (rope will be about 3/4 inch thick). On a baking sheet or easily-movable surface, coil rope to make an 8-inch circle, trimming excess if necessary. Place circle on top of cake. Sprinkle with coarse sugar. Place candy coating in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Holding the pretzel rod over bowl, spoon melted candy coating over pretzel to cover, allowing excess to drip off. While coating is still wet, sprinkle with nonpareils. Place on waxed paper and let stand until set. If desired, tie a ribbon around the coated pretzel. Insert pretzel into cake for lollipop stick. Cover cake with plastic wrap and serve within 24 hours to prevent fondant from hardening. If desired, remove fondant coil before serving. Classic Chocolate Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease the bottoms of two 8×8×2-inch square baking pans or 9×1 1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Or grease and lightly flour one 13×9×2-inch baking pan or 10-inch fluted tube pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared pan(s), spreading evenly. Bake for 35 to 40 minutes for 8-inch pans or 13×9-inch pan, 30 to 35 minutes for 9-inch pans, 45 to 50 minutes for 10-inch tube pan, or until a wooden toothpick inserted near the center(s) comes out clean. Cool cake layers or tube cake in pan(s) on wire rack(s) for 10 minutes. Remove cake layers or tube cake from pan(s); peel off waxed paper if present. Cool completely on wire rack(s). Or place 13×9-inch cake in pan on a wire rack; cool completely. Frost with desired frosting Yellow Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside. Preheat oven to 375°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. Butter Frosting In an extra-large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in 1/3 cup milk and vanilla. Gradually beat in the remaining powdered sugar until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9-inch cake or 10-inch fluted tube cake.) Citrus Butter Frosting: Substitute lemon or orange juice for the milk and add 1/2 teaspoon finely shredded lemon or orange peel. Chocolate Butter Frosting: Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar. Coffee Butter Frosting: Add 1 tablespoon instant espresso coffee powder or coffee crystals with the powdered sugar or substitute strong brewed coffee for the milk. Peppermint Butter Frosting: Substitute 1/2 teaspoon peppermint extract for the vanilla and tint pink with red food coloring. Almond Butter Frosting: Substitute 1/2 teaspoon almond extract for the vanilla. Milk Chocolate Butter Frosting: Melt 1 cup milk chocolate pieces and beat into the butter before adding the powdered sugar. Peanut Butter Butter Frosting: Beat 1/2 cup peanut butter into the butter before adding the powdered sugar. Spice Butter Frosting: Add 1 to 2 teaspoons apple pie spice or pumpkin pie spice with the powdered sugar. Strawberry Butter Frosting: Beat 1/3 cup strawberry jam into the butter before adding the powdered sugar. Irish Cream Butter Frosting: Substitute Irish cream liqueur for the milk. Print Nutrition Facts (per serving) 820 Calories 32g Fat 129g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 820 % Daily Value * Total Fat 32g 41% Saturated Fat 13g 65% Cholesterol 79mg 26% Sodium 327mg 14% Total Carbohydrate 129g 47% Total Sugars 106g Protein 5g Vitamin C 0.1mg 0% Calcium 124mg 10% Iron 1.6mg 9% Potassium 94mg 2% Fatty acids, total trans 3g Folate, total 55.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0mg *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.