Cake Pops

Cake Pops Recipe

People who live in glass houses should not throw pebbles. Instead, they should throw parties with cake pebbles. [Editor's Note: Okay, let us explain. She means cake pops...though cake pebbles is far more fanciful and whimsical, don't you agree?] They’re chocolate-coated and crunchy on the outside, soft and sweet and cakey inside. A wheelbarrowful will do, to begin with.–Julie Van Rosendaal

LC Cake Pebbles Note

This sweet little confection, better known as “cake pops,” was charmingly dubbed “cake pebbles” by the author, a certain someone who sees the world much as Alice did while in Wonderland. And when in Wonderland, do as Alice would. Which is exactly what the author did throughout Alice Eats: A Wonderland Cookbook. It’s the tale of Wonderful as seen through Alice’s eyes, recipes included. We’re in deep, deep like with it.

Cake Pops Recipe

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • Makes 3 to 4 dozen

Ingredients

  • 1 eight-ounce package cream cheese, at room temperature
  • 4 tablespoons (2 ounces) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 2 tablespoons milk or half-and-half
  • 2 baked 8- or 9-inch cake layers or 2 pound cakes (any flavor)
  • 1 pound milk, dark, or white chocolate, chopped
  • Sprinkles, shredded coconut, finely chopped nuts, or colored sugar (optional)

Directions

  • 1. In the bowl of a standing mixer, beat the cream cheese and butter until smooth and creamy. Beat in the confectioners’ sugar and milk or half-and-half until smooth. You want the mixture to have the consistency of soft frosting. Scoop about 1/3 of the frosting mixture into a small bowl.
  • 2. Crumble the cakes finely into the bowl of frosting and stir until well blended. If the cake pop mixture seems dry, add some or all the remaining frosting. Cover and refrigerate for at least an hour or up to overnight.
  • 3. Roll the cake pop mixture into 1-inch balls. (If you prefer cake pebbles to cake pops, make them a little imperfect so they resemble pebbles.) Place the cake pops on a parchment-lined baking sheet, and place the sheet in the fridge or freezer while you melt the chocolate or up to several hours. [Editor's Note: The cake pops were easier to dip and in fact looked prettier when left in the freezer overnight before being dipped. This ensured they remained firm enough to stay together without creating little crumbs in the dipping chocolate.]
  • 4. Melt the chocolate on low heat in the microwave or in a double boiler set over simmering water, stirring until smooth.
  • 5. If you want the cake pops to be on sticks, poke a lollipop stick or wooden skewer into each cake pop and use it to dip the confection into the warm chocolate, turning to coat. Otherwise, use a fork or skewer to maneuver each cake pop as you dip. Set the dipped cake pops back on the parchment-lined baking sheet. If you like, sprinkle the cake pops with candy sprinkles, coconut, finely chopped nuts, colored sugar, or other decorations before the chocolate sets. Let the cake pops sit at room temperature or in the fridge until firm. For any cake pops that don’t look perfect after being dipped, go ahead and redip where needed (otherwise, if the cake pop isn’t evenly coated, the filling will ooze out where it’s only scantily coated).
Hungry for more? Chow down on these:

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Sarah Heend

Feb 20, 2014

These cake pops are delicious. They're sweet, creamy, bite-size, and enrobed in chocolate. They'd be the perfect party dessert, even if you're a party of one. I divided the cream cheese mixture in half and used a red velvet layer cake in one part and a vanilla layer cake in the other. (I knew there was a reason I froze those cake layers!) I dipped the vanilla cake balls in dark chocolate and the red velvet in white chocolate. Nirvana. The cream cheese mixture doesn’t add a whole lot of flavor. Next time I'll add a teaspoon vanilla to the mix. (This might not be necessary with a dark chocolate cake, but with the vanilla and red velvet, the mixture needed a flavor boost.) If you're using moist cake layers, you might want to hold off on adding the milk or half-and-half until you see if the mixture needs it. Some of my cake balls were soft and squishy, even after chilling, which made them a bit hard to work with.

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Linda M.

Feb 20, 2014

These cake pops are fabulous! I've made several different recipes for cake pops, and they frequently call for using canned icing, which is not something I relish eating nor is it something I like my kids to eat. Using a homemade mixture to hold the "cake pebbles" together was wonderful and delicious. I mixed the cake mixture and let it chill in the refrigerator overnight before attempting to make the pebbles. An ice cream scoop worked well to scoop out the mixture, and then I used my hands to finish forming the pebbles. My kids prefer a sweeter chocolate, so I melted a Trader Joe's Pound Plus bar in the microwave and it was just the right amount of chocolate. The dipping process was easy, and the pebbles held together well. The finished product didn't last long—these were delicious!

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Lori Widmeyer

Feb 20, 2014

Everyone seems to love these cute little cake pops! And the great thing is you can make so many different versions to fit your taste. I made one batch using a dark chocolate cake and another using a spicy pumpkin cake. They were very different, but wonderful. The possibilities are endless to fit your taste and mood—I can imagine carrot cake, red velvet cake, pound cake, even a chocolate chip cake or coffee cake would be great. You could also change the icing to any of your favorite recipes. After making the pebbles twice, I have several suggestions regarding the assembly. The first version I made, the filling was a little too gooey—it seemed like it had a little too much cream cheese mixture. (This extra moisture may have been because I made the cake myself and it was naturally a very moist cake.) So for the second batch, I added the cake to only half the icing mixture and slowly added the remaining icing mixture until it reached the consistency I wanted. Second, no need to crumble the cakes—I realized when I put 1/3 cake in at once it quickly mixed in evenly and turned out exactly the same as when I took the time to crumble the cake. The 1-inch cake balls quickly become too large for a single bite once dipped, especially if you end up dipping more than once, drizzling a contrasting color, or rolling in a topping. So, just for fun, I tried making tiny balls—only 1/3 to 1/2 inch in diameter. They were the first to go each time I put them out and preferred by most people because they were easy to pop in your mouth in a single bite. The cake balls were easier and looked prettier when left in the freezer overnight and then dipped – firm enough to stay together without making little crumbs in the dipping chocolate too (I had to add a little shortening to my chocolate at one point to keep it smooth). For the ones that don’t look perfect from the beginning, redip where needed or the filling will ooze out a little as they warm (it's not pretty). Adding a drizzle of another chocolate (for my chocolate cake, I dipped in white chocolate and drizzled with a dark chocolate) made them look great. Some I sprinkled with nuts or colored chunky sugars. This added a nice texture. I was thinking of using crushed candy canes on some for Christmas.

Testers Choice
Helen Doberstein

Feb 20, 2014

This is one of the easier recipes for cake pops that I've tried. I made 2 eight-inch lemon cake rounds and let them cool. After creaming the cream cheese and butter and adding the cake crumbles, I allowed the mixture to cool overnight in the fridge. This definitely made it easier to roll into little pebbles. I coated half the pops with white chocolate and the other half with milk chocolate. They were a popular dessert at the two events I sent them to. What I noticed is that the ones in the white chocolate coating were by far the more popular. Comments were that the taste of the chocolate coating overpowered the taste of the lemon cake, while the white coating complemented it. If a chocolate coating is desired, I'd recommend using a strong-tasting cake like chocolate to better blend together with the coating. One other comment was that the cake pops were almost too moist after being at room temperature for a while. I think perhaps adding another cake round might have solved that problem.

Comments
Comments
  1. Kitchenbeard says:

    My dear Mr. David: Happiest of anniversaries to you and your crew. Here’s to may more.

  2. Martha in KS says:

    I requested that our library purchase this book. I’ve never made cake pops, but I bought myself a BabyCakes maker for Xmas–couldn’t resist the $10 price. Maybe it’s time to open the box.

  3. Susan says:

    Happy 15th birthday LC! I’ve sure enjoyed the years I’ve been following (okay, stalking) you! These cake pebbles look so festive! I might be tempted to spike a few of’em with a little liquor though! (I use cake crumbs for my bourbon balls!)

  4. Donna says:

    Happy, Happy Birthday, Baby. Congratulations and many happy returns of the day.

  5. nancy says:

    Happy anniversary to my favorite and most trusted “blahg”ster. :-)

  6. lynn says:

    This is my first time visiting. Your cake pops are lovely! I am always on the lookout for desserts that can be enjoyed in small bites. Because, really, do I need an extra 600 calories? I do not. But I love my tasty treats. These look perfect. Thanks.

    • David Leite says:

      Lynn, welcome! We hope you’ll find lots more recipes and writings here that will delight you.

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