Cake Pops

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


  • One 8-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)


  • 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).
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