Category: Cake Pops

How to make Pumpkin Cake Pops

Halloween pumpkin cake pops

Pumpkin cake pops

I love cake pops. They may be a bit fiddly to make but the look on peoples faces (and when I say people I mean Beau and Darcey) when they see them is worth every minute. We have a bit of an obsession with Halloween in our house and the only reason for this is that it’s my birthday on Halloween. This means anything pumpkin/bat/ghost or witch related is a real draw for us. 

These cute little pumpkin cake pops for Halloween aren’t hard to make when you know the little tricks(or treats) which I’ll share with you now.

You will need:

  • A cake
  • buttercream (enough to make the crumbs stick so only around 50g butter/50g icing sugar) 
  • orange candy melts
  • black food colour (professional pastes work best)
  • cake pop sticks
  • Green sugarpaste

How to make pumpkin cake pops

  1. Take a cake and turn it into crumbs in a food processor. A cake that has been sitting around a day or two is fine (not that we ever have cake sitting around!)
  2. Add a small amount of buttercream. 
  3. Mix the crumbs and buttercream in the food processor until the mixture forms a large ball.
  4. Roll out little balls then make a hole in the top. This is where the stalk of the pumpkin will sit.
  5. To create ridges in the side of the cake pops use a spoon to create dents all around the pumpkin shape.pumpkin cake pop 1
  6. Heat a few candy melts then coat the end of each stick in turn. Place that end in the bottom of the cake pop. Chill the cake pops in the fridge for at least 20 minutes so that they set hard and can be handled without falling apart. This is essential otherwise the balls fall off the sticks into the candy melts.
  7. Make pumpkin stalks from the green sugarpaste. Set aside to harden while you dip the cake pops.
  8. Heat the rest of the candy melts in a glass bowl set over saucepan of boiling water till they are runny like melted chocolate. You can add a small amount of sunflower oil to candy melts to make the liquid thinner and easier to apply to the cake pops. Don’t ever add water as it will make the candy melts sieze up and you have to start all over again. Dip each cake pop in until the whole pumpkin is covered.
  9. Place the cake pops in a glass full of sugar making sure you allow enough space that they won’t touch each other while setting. Add the green stalks while the candy melts are still wet.cake pop 2
  10. Leave the pops to dry and harden completely (at least an hour).
  11. Using a food only paint brush paint on a pumpkin face in black food colouring. Professional food colours come in a paste form and are much easier to use than supermarket bought colours.
  12. Once ready display in a bowl of sugar (so they stand up) ready for your trick or treaters.

Halloween pumpkin cake pops



Christmas stocking cake pops by Bakerella.

Bakerella Cake popsI love Cake pops-  hence I loved the new Bakerella Christmas book, which is why I am so excited to be able to share with you this extract from the book. How cute are these stocking pops?

Cake Pops: Christmas (Bakerella)available at

Below you will find instructions on how to make cake pops and how to create the stockings.

Basic Cake Pops

Once you know how to make a basic cake pop, it’s easy to start making the projects in this book or create your own designs.


9 inch cake

Two baking sheets

Silicon paper

Large mixing bowl

16-oz (455-g) container ready-made frosting

Large metal spoon

Plastic wrap

48 oz (1.4 kg) candy coating (Candy Melts)

Deep, microwave-safe plastic bowl

48 lollipop sticks

Styrofoam block


How to make Bakerella Cake pops

1. Get all the ingredients ready. et aside plenty of time (a couple of hours) to crumble, roll, and dip 4 dozen cake pops

2.Line the baking sheets with silicon paper.

3. Crumble the cake into the large bowl. You should not see any big pieces of cake.

4. Add up to three-quarters of the container of frosting to the bowl. (You will not need the remaining frosting. Save it in the refrigerator for a later use.) Mix it into the crumbled cake, using the back of a large metal spoon, until thoroughly combined. If you use the entire container, the cake balls will be too moist.

5. The mixture should be moist enough to roll into 1 1⁄2 -in (4-cm) balls and still hold a round shape. After rolling the cake balls by hand, place them on the prepared baking sheets and let them rest for about 20 minutes before chilling.

6. Cover with plastic wrap and chill for several hours in the refrigerator, or place them in the freezer for about 15 minutes. You want the balls to be firm but not frozen.

7. Place the candy coating in the deep microwave-safe bowl. These bowls make it easier to cover the cake balls completely with candy coating while holding the bowl and without burning your fingers. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 16 oz (455 g) of coating at a time.

8. Melt the candy coating (candy melts) , following the instructions on the package. Microwave on medium power for 30 seconds at a time, stirring with a spoon between each interval. You can also use a double boiler. Either way, make sure you do not overheat the coating.

9. Now you’re ready to dip. Take a few cake balls out of the refrigerator or freezer to work with, keeping the rest chilled. If they’re in the freezer, transfer the rest of the balls to the refrigerator at this point so they stay firm but do not freeze.

10. One at a time, dip about 1⁄2 in (12 mm) of the tip of a lollipop stick into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through.

11 . Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the lollipop stick. This helps secure the cake ball to the stick when the coating sets. The object is to completely cover the cake ball and remove it without submerging it in the coating more than once. A small, deep plastic bowl is very helpful during this step. If you do re-submerge the cake pop, the weight of the candy coating can pull on the cake ball and cause it to get stuck in the coating.

12. The thinner the consistency of your coating, the easier it will be to coat the cake pops. If you find that your coating is too thick, add some vegetable oil to help thin it and make the coating more fluid.

13. When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn’t get heavier than the other. If you didn’t completely dunk the cake pop, this method of tapping and rotating generally takes care of that. The coating will slowly slide down the surface of the cake ball until it reaches the lollipop stick.

14. If too much coating surrounds the base of the lollipop stick, you can wipe the excess off with your finger. Simply place your finger on the stick right under the cake ball and rotate the pop, allowing any excess coating to fall off and back into the bowl of coating. When most of the excess coating has fallen off and it is no longer dripping, stick the cake pop into the Styrofoam block.

15. Repeat with the remaining cake balls and let the pops dry completely in the Styrofoam block.

16. Enjoy!


• Make the cake the day before, and let it cool overnight.

• Use a toothpick to encourage the coating to cover any small exposed areas or to make sure it surrounds the lollipop stick.

• Make sure the cake balls are chilled and firm when you dip them. If they are room temperature, they are likely to fall off the lollipop sticks into the melted candy coating. You can always return them to the freezer for a few minutes to quickly firm up again.

• Experiment with different colors of candy coating and sprinkles.

• You can also make cake pops into different shapes. Just roll them into balls, place in the freezer or refrigerator to firm and mold into your desired shape.

• Poke holes in the Styrofoam block before you start dipping. Just use one of the lollipop sticks to make holes about 2 in (5 cm) apart.

Bakerella stocking cake pops

Stuffed Stockings

Stuff these little stockings with sprinkles and candies for tiny toys.


48 uncoated cake balls  formed into stocking shapes

48 oz (1.4 kg) colored candy coating

Deep, microwavesafe plastic bowl

48 lollipop sticks

Styrofoam block

16 oz (455 g) white candy coating

Small, microwave safe plastic bowl

Assorted sprinkles for toys, such as candy canes, gingerbread men, and flowers


Sanding sugar (coloured sugar)

96 snowflake sprinkles


1 . Have the shaped cake balls chilled in the refrigerator.

2. Melt the candy coating in the deep microwave-safe bowl, following the instructions on the package. The coating should be about 3 in (7.5 cm) deep for easier dipping. I usually work with about 16 oz (455 g) of coating at a time.

3. When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.

4. One at a time, dip about 1⁄2 in (12 mm) of the tip of a lollipop stick into the melted candy coating and insert the dipped end straight into the bottom of the stocking shape, pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess. Let dry completely in the Styrofoam block.

5. Melt white candy coating in the small microwave-safe bowl. Dip the tops into the white coating to make the cuffs. While the coating is still wet, place several of the “toy” sprinkles on top of each. Return to the Styrofoam block and let dry completely.

  1. When dry, use a toothpick to apply more white candy coating on the surface of the cuffs. Sprinkle with sanding sugar over a large bowl so you can reuse it. Use the edge of a clean toothpick to straighten any edges by gently pressing it along the bottoms of the cuffs.

7. To decorate the front of the stockings, attach 2 snowflake sprinkles on each using melted candy coating as glue and dot on more coating for extra detail.

8. Let dry completely in the Styrofoam block.


Cake Pops – Christmas. Book review



Hands up who wants to make festive cake pops this Christmas?  Once you take a look at the cute designs in this book you’re certainly going to want to.

Bakerella is an American blogger (aka the lovely Angie Dudley). She’s the original cake pop developer.  She’s written books including Cake Pops and Cake Pops: Tips, Tricks, and Recipes for Irresistible Mini Treats
….but her latest one Cake Pops: Christmas (Bakerella), Chronicle books, couldn’t have been better timed.

So what’s in the book?

Getting started with cake pops

If you’ve never made cake pops before then this is the chapter for you. It shows you step by steps on how to go about it. There’s a handy trouble shooting section (which I really need)

The recipes in this chapter are exactly what you want to get started including yellow cake, chocolate cake and red velvet cake. The frosting flavour recipes are Buttercream and cream cheese frosting (my fave)

The ‘Tools and techniques’ section is full of tips on how to create the shapes you need for each project in the book. There’s also a large section on working with Candy Melts. The first time I used candy melts I was surprised by how thick they were. I thought they would be just be like melted chocolate or floppy buttercream. In fact they are somewhere in between. That’s why the low down on how to use them is really handy.  I didn’t know where to start when it came to colouring them or thinning them out. I just did it by trial and error.

Cake Pops Bakerella
Easy to follow steps

There are all sorts of extras you can use to decorate your cake pops. You probably have lots already in your baking cupboard. Sprinkles, pearls, cookie cutters etc but Angie shows two pages of cute edibles you can use like Polos, mini cookies, pretzel sticks, small sweets like TicTacs or M&M’s. The list is as endless as your imagination..

Displaying and gifting

Knowing how to display your masterpieces is a bit of a mare when you first start out. They are top-heavy and wet when you make them so keeping them from not getting damaged at the initial stages is the most important bit for me, but making them look fantastic to give as a gift is the next step. As Angie says “Plan ahead” if you need to travel with your cake pops I would suggest using a polystyrene block but if they are staying home then there are all sorts of other ideas she has from glassware to wood displays. There are other really cute gifting ideas here too, but I’m not going to give the game away!

Christmas cake pop projects

There are so many cute and very, clever ideas in this book that I can’t mention them all. I’ll just share a few of my faves with you. There’s a ….

    • The wreath
    • Stuffed stockings
    • Jingle bells

      Cake pops - Christmas
      These look so real that they don’t look edible, but they are!
    • Pretty presents
    • Red nosed reindeer

      Cake pops, by Bakerella, Christmas
      Such cute and clever reindeer pops
  • Ornaments

    Christmas cake pops
    Simplicity is the key here.
  • Gingerbread houses
  • Snow globes
  • And just for good measure and because it’s Chanukah – Driedles (how cool are these?)

    Channuka cake pops
    I have to make these!

……..and that’s just a few! In total there are 22  winters themed pops.


This section is mainly recommending places in the US where you can buy the equipment for making cake pops, but alternatives are available here  in the UK. My local cake shop stocks most of these things. You can check out their website at

Cake pop image index

I think this is a really great idea. Have mini pics of all the recipes/ shapes/ designs on one page with their page number on it so you can instantly see where you need to be. Genius!


I love books like this. There are endless inspiring designs and hints and tips throughout, my favorite of which are…..

“Don’t push the lollipop sticks in more than half way into the cake pops” – Been there. Done that. They just go all the way through and make a big mess.

“Don’t dip frozen cake pops”. Yuck

So what Cake pops are you making this year? Do any of these designs grab your fancy?  I’d love to know.

Cake pops for The Poopah

It was my dad’s birthday last month. I’m not quite sure now where the nick name originated from but I call my dad ‘The Poopah’ and mum is ‘The Moomah’!

Anyway, my dad has always worn glasses and has always had a moustache (except for a small interlude where his face was bare for a couple of months and he had a full beard for a couple of months – both of which The Moomah hated and he went back to being moustacheo man!) So it’s quite easy to get his character with just a few cake decorating touches.

My dad’s birthday is always celebrated with a family gathering in his garden- usually a BBQ, but what with the summer we’ve been having it was an indoor event this year!  My aunt was visiting from Israel and my 93 year old grandma came too, so I offered to make a cake. Mum always does the decorated cakes for family so I  made some cake pops instead.

How to make the cake pops

1. I keep larger off cuts from cakes I’ve made and had to chop up (or level the top) and freeze them just for making cake pops with. I hate to waste food. ESPECIALLY cake!

2. Pop the cake in a food processor and whizz it till it’s crumbs. I used the off cuts from a one bowl chocolate cake.

3. Add buttercream and whizz again. I don’t measure anymore I just add the buttercream until it sticks together. (To make the buttercream use  a 1:2 ratio  i.e 50g butter, 100g icing sugar, and a drop of vanilla essence all blended together until nice and fluffy)

4. Roll into balls and pop into the freezer for 5 minutes to harden.

5.Mix up some royal icing and colour it using colouring pastes. Add just a tiny bit at a time. Use a toothpick for the ultimate in colour control.

6.Place the royal icing in an icing bag. I printed out a load of pictures of glasses and moustache onto a piece of A4 paper and placed the sheet inside a new, clear, plastic pocket – the kind you would use in a ring binder. Wipe it with Trex so that it isn’t too sticky then ice the shapes over the top of the print out.

7.Leave them to harden up. I would usually leave them over night but you can leave them for a few hours. Test a corner to see if they are going to be strong enough to handle. Remove them with a thin pallet knife VERY CAREFULLY. I broke so many of these that most of the cake pops had smarties all over them (as Beau was helping me!)

8.Push the sticks into the cake pops and dip into the melted candy melts. I thought I had some pink melts when I started making these but when I pulled the lock and lock box out of the cupboard it would appear that it was just pink packaging! It turned out that they were all chocolate. Oh well never mind! I melted some white chocolate to put on the top of each cake pop instead. While they were still wet I added the glasses and moustache decorations onto the top of the pops so when you looked in the box you could see the Poopahs looking out!

So, what do you think? Do they look like my dad then?

There was a bit of a Poopah theme running throughout the afternoon. None of us kids or mum discussed what we were doing/ baking with each other for the lunch. My mum made a cake of his face complete with glasses and tash and mmmm nice chocolate hair and a nose made out of marzipan. Always our favorite bit! When we were kids we used to fight over who got the most marzipan.

Even my 2 1/2 year old niece Sara got in on the action. How cute is the card she made?

Have you made any personalised cake pops recently? I’d love to know how you got on!


How to make cake pops

Mmmmm Cake pops!

I mentioned yesterday that I had never tried to make cake pops before. I think it’s because I read a hysterically funny blog post somewhere (years ago) where the person trying to make them made a complete mess of it! They weren’t round, the candy melts wouldn’t stick, the sticks wouldn’t stick and her disaster stuck in my mind. So I really read the book Pop Party  and all the instructions on how to make pops and off I went…….

What you’ll need

  • 8″ cake. (I used Madeira but anything goes!)
  •   Buttercream  (Mix 150g butter at room temperature with 250g icing sugar and 1 tsp vanilla essence)
  • lollipop sticks
  • Candy melts (available from Sainsburys,Hobbycraft & Amazon)
  • Decorations ( I used sprinkles, pearls and mini flowers)

How to make the cake pops 

Cake and chopper!

I used an 8 inch Madeira cake . I removed all the dark outer edges of the cake to leave a nice clean, fluffy surface. Then I whacked it piece by piece into the food processor to turn it into crumbs.

Oh Crumbs!

I wasn’t sure how much I was going to need so I turned the whole 8 inch cake into crumbs!

Mix the crumbs  and buttercream

Ideally you should use a cream cheese frosting to mix in with the cake crumbs, but I had completed a cake during the week and had some buttercream left over, so added that instead to the food processor bowl and blended again.

Till it forms a nice big lump!

Beat it again till it forms a clump.

weigh each one

In her book, Pop Party, Clare O’Connell says to weigh each ball so that they will all be about the same size. She suggests 30g  each which I agree is spot on! Then roll them in to balls and place them on a tray and pop them in the freezer for about 20 minutes to harden them a little. They do tend to get a bit squishy if left out or handled for too long.

Dip the stick

Heat up a few candy melts (which are basically a type of chocolate icing) so that you can place a little at the end of each lollipop stick.

Push the stick in

Then push the stick into the cake pop and leave to dry.

Cake pops all stuck!

We made half the cake mix into round pops and the rest as little cylinder shapes. It would seem that my hands are not the right shape to create really round balls. Bumpy ones are not a problem at all!

My little helper

It was at this point where I got a little helper (and my kitchen became instantly covered in chocolate and sprinkles!)

Dip and roll each cake pop

To heat the candy melts you can place them in a microwave friendly bowl on half power and stir every 30 seconds until they are all completely melted. When they are ready they look like a thicker lumpier version of  melted chocolate. To make it possible and much, much easier to coat the pops Clare says to add a little vegetable oil to the melts, one teaspoon at a time. I did this and couldn’t believe how much it needed! I kept adding it a spoon at a time until I could dip each pop and coat it easily without it being thick and lumpy. Don’t worry, they still dry smooth and hardish.


I had to improvise when it came to where to put them to let them  firm up.

We decided to make pink and chocolate pops with sprinkles, pearls and mini flower decs. Some we double dipped in both colours.  In the end it was just as I had expected, but with more mess, but they tasted great and looked pretty cute all together.

 Cake pops ready to go!

As you can see, I made a cake pop stand from two polystyrene forms which I glued together and placed strips of wallpaper around the out side edges. (How I love my hot glue gun!) I then used a spare lollipop stick to create the holes in the polystyrene for the pops to stand in. Remember to leave enough space in between the pops so that they don’t knock into each other.

Once assembled, I wrapped the whole thing in cling film and tied a ribbon and bow around it so I could hold onto them in the car and then present them to my friend at her party.

They seemed to go down well. Well there weren’t any left in any case!

So with my first cake pops under my belt I want to make them all the time now! I’m making my cousin a cake for her baby shower party in a few weeks. I think there may be a cake pop or two on that cake now! Watch this space!


‘Pop party’ book review

‘Pop party’ book review

Pop party book

This is the second Cake pop book by Claire O’Connell from The Pop Bakery. At just 23 she runs a successful cake pop business from her home in West Hampstead, London, creating truly beautiful pops, you know the kind that are too good to eat!

I hadn’t made cake pops before getting my hands on this ‘Pop Party’ book. They’ve been on my to-do list for a while now. I had a fancy dress party to go to on Saturday night so I decided to attempt to make some for that!  This was SO the book to inspire and help me, but more on that tomorrow!

The book

Not only does this book contain the basics on how to make a cake pop, but it also has recipes for some of Claire’s other delicious cakes including Omelie’s chocolate cake, chocolate pistachio ice cream cake and Ruffle cake (this is gorgeous. I must have a go at this one with its delicate layers of soft pink icing)

Ruffle cake
I love the cute book mark in the book.

The cake pops

Each of the cake pops in the book look so cute. So much more detailed than the basic round ball ones we have all seen. There are babies with cute faces, racing cars, pencils, balloons, monkeys, fish, dinosaurs, swans, camels, unicorns, hot dogs, apples, mermaids and so much more.

My favourite designs have to be the mini tiered wedding cakes. They’re absolutely gorgeous hence they make the cover of the book (check it out in my Amazon book shop to the right of this post!). The Cavalier dogs are also really sweet with their big eyes and fluffy ears.  Lastly the ice lollies in bright colours with a bite taken out of them are very sweet (no pun intended!)

The extras

As well as the recipes and inspiration there are examples on how to display your pops as well as decorations to really create a party atmosphere. There’s a how-to on making paper roses, drink parasols, cake bunting as well as instructions on how to make a tiered display stand from polystyrene. The stand is really clever as it means the cake pops will stand up perfectly and not get damaged in transit. I made one for my cake pops.

This is the kind of book that you just can’t help but flick through and want to make absolutely everything in it. It’s beautifully shot, incredibly pretty and Clare makes it all look so effortless (it’s not- believe me, she’s seriously talented!) I found her tips and ideas made my first attempt at cake pops a whole lot easier.

Right I’m off now to by her other book Pop Bakery now. I can’t get enough of them!


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