Cake Pops from Leftover Cake
Learn how to make easy cake pops from leftover cake. Make them with leftover frosting or use marshmallow fluff, peanut butter, and more for the cake balls.
Equipment
- 1 set of at least 24 cake pop or lollipop sticks
- 24 cake pop wrappers and twist ties optionsl
- 1 Baking sheet
- parchment paper
- 1 mixing bowl
- 1 small bowl or saucepan for melting the coating
- 1 piece of styrofoam or cake pop stand
Ingredients
- 1 cake baked from a box of cake mix prepared according to package instructions
- 1 cup frosting
- 24 cake pop sticks or lollipop sticks
- 1 cup white chocolate chips, candy melts or other cake pop coating option
- vegetable oil optional, as needed
- sprinkles, chopped nuts, or other decorations optional
Instructions
- Remove the cake from the cake pan(s). Place into a large mixing bowl and crumble into crumbs using a mixing spoon or your hands.
- Add frosting to the cake crumbs to bind them together and create a moist, dough-like consistency. Start with a few tablespoons of frosting and add more as needed. The amount of frosting required can vary, but the mixture should hold its shape when pressed together without being overly sticky.
- Take small portions of the cake mixture and roll them into uniform-sized balls. The size is up to you, but cake pops are typically about the size of a large cherry or small golf ball.
- Place the cake balls at least 1/2 inch apart on a piece of parchment paper on a baking sheet. Melt a small amount of your chosen coating (chocolate or candy melts) and dip the end of a cake pop stick into it. Insert the coated end into the center of each cake ball, about halfway through. This helps the sticks adhere to the cake.
- Refrigerate the cake pops for at least 30 minutes to allow them to firm up. This will make them easier to handle and dip.
- Melt your chocolate or candy melts according to the package instructions. You can melt the coating in the microwave 30 seconds at a time, stirring in between intervals. You can also melt the chocolate coating in a bowl over a pan of water. If the chocolate or candy melts are too thick, add some vegetable oil, one teaspoon at a time, until the desired dipping consistency is reached.
- Dip each cake pop into the melted chocolate, ensuring it’s fully coated. You can tap off any excess coating. While the coating is still wet, you can decorate your cake pops with sprinkles or other toppings of your choice.
- Place the cake pops upright in a piece of foam or a cake pop stand and allow to dry. Allow the coating to set at room temperature for a few minutes, then refrigerate if you are not eating them right away. The cake pops will be ready to eat in about 10 minutes.
- If you are transporting the cake pops, wrap each in a cake pop wrapper and fasten the wrapper with a twist tie. Carefully lay the cake pops in a container and keep them chilled until you are ready to display them in a stand or serve them to guests.