Print

Perfect Firework Cake Pops

firework cake pops - featured image
Print Recipe

These festive and fun cake pops feature a moist white cake center coated in creamy white chocolate and decorated with colorful sprinkles, perfect for celebrations and easy to make from scratch or with a box mix.

Ingredients

Scale
  • 1 box white cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the cake mix box (usually eggs, oil, water)
  • 1 cup (240 g) vanilla frosting (store-bought or homemade; cream cheese frosting works too)
  • 12 oz (340 g) white chocolate chips or chopped white chocolate
  • 1 tsp coconut oil or vegetable shortening (optional, for smooth melting)
  • Colorful sprinkles, edible glitter, or nonpareils
  • Optional: edible gold dust or shimmer spray
  • Cake pop sticks or sturdy lollipop sticks
  • Styrofoam block or cake pop stand for drying

Instructions

  1. Prepare the white cake mix according to the box instructions, usually combining the mix with eggs, oil, and water. Pour into a greased 9×13 inch (23×33 cm) pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a rack.
  2. Once cooled, break the cake into chunks and place in a large mixing bowl. Crumble the cake finely using your hands or a fork until the texture is crumbly but not powdery.
  3. Add 1 cup (240 g) of vanilla frosting to the cake crumbs. Gently fold and mix until the crumbs hold together when pressed. Adjust frosting or crumbs if mixture is too dry or too wet.
  4. Roll the mixture into 1.5-inch (3.8 cm) balls, about the size of a golf ball. Place the balls on a parchment-lined baking sheet. Chill in the fridge for at least 1 hour or in the freezer for 20 minutes to firm up.
  5. In a microwave-safe bowl, gently melt the white chocolate chips with 1 tsp coconut oil in 30-second intervals, stirring between each until smooth. Alternatively, use a double boiler. Avoid overheating.
  6. Dip one end of a cake pop stick about 1 inch (2.5 cm) into the melted chocolate, then insert it halfway into a chilled cake ball to secure the stick. Repeat for all cake balls.
  7. Holding the stick, dip each cake pop into the melted white chocolate until fully coated. Gently tap off excess chocolate and immediately decorate with sprinkles or edible glitter before the coating sets.
  8. Stick the pops upright into a Styrofoam block or cake pop stand to dry completely, about 30 minutes. To speed up, place briefly in the fridge.

Notes

Chill cake balls before dipping to prevent cracking. Melt white chocolate gently in short bursts and stir often to avoid graininess. Use coconut oil or shortening to thin chocolate coating if needed. Press extra sprinkles on if some fall off after drying. Store cake pops in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: cake pops, white chocolate, easy dessert, party treats, summer barbecue, festive dessert, homemade cake pops, sprinkles, quick dessert

Find it online: https://bitefuljoy.com/perfect-firework-cake-pops-recipe-easy-homemade-white-chocolate-coating-tutorial/