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There is something so insanely precious about cake pops. They’re so freakin’ adorable, so easy to make, and they can be so versatile. Once you get the basics down of making a cake pop, the possibilities are endless!

To make simple cake pops, just follow these steps:

  1. make a cake
  2. make frosting
  3. crumble cake into teeny weeny pieces
  4. add frosting to the crumbled cake
  5. mix
  6. roll into balls
  7. dip
  8. indulge!

For the ease of this blog post, a simple box cake and already prepared frosting will work just fine. The main difference of using a box mix versus making a cake and frosting from scratch is the taste of each cake pop. You know what ingredients are in the homemade cake and they’re truly special because the cake was made by you with love!

I was making desserts for a wedding and the bride wanted cake pops that were similar to the color of her bridesmaids dresses – lavender. Because I’ve made cake pops several times before, I wanted to spice up the pops just a tad. I was excited to present the bride with ombre cake pops!

Now before I get down to the nitty gritty of how to make these ombre cake pops, take a looksy at some pro tips one might need:

  1. Let the cake cool completely before starting to mix with the frosting. You may even want to let the cake cool overnight.
  2. If using store bought frosting, only use about 3/4 of the frosting tub. You can always add more frosting, but you can’t remove the frosting if you’ve added in too much.
  3. When rolling the inch and a half ball of cake and frosting, put the balls in the fridge for a couple of hours or in the freezer for one hour. We don’t want the cake balls to be completely frozen, we just want them to be hardened. THEN, remove from the fridge/freezer and roll again to make sure they are smooth as silk.
  4. To make sure the cake ball stays on the stick when dunking, dip half an inch to an inch of the top of the lollipop stick into the melted chocolate and then stick it into the center of the cake ball. Let harden completely.
  5. To avoid cracks in the chocolate that has hardened around the cake pop, make sure the melted chocolate isn’t too hot. When the cold cake pop comes in contact with insane heat, the temperature combination will force the chocolate to crack. I would recommend leaving the chocolate out to cool slightly before dipping the cake pop.

And a quick fun fact about cake pops – they freeze so incredibly well! You can make them weeks before an event and they’ll be absolutely perfect. They keep in the freezer for up to 6 weeks so feel free to take your time with these puppies!

Now let’s get down to business, shall we?! In my recipe below, I have a homemade chocolate cake and homemade chocolate frosting, but again, a box cake mix and store bought frosting will work as well.

Enjoy, friends!!