Cake pops are difficult to make

8 tips for successful cake pops

8 tips for successful cake pops Every beginning is difficult, and this is especially true when preparing cake pops.

At the beginning I also had my problems getting cake pops really good and had to practice a long time until I got them to be as beautiful as they always are now. In the meantime, however, I am very satisfied with the results and have gained a lot of experience. I would like to share them with you and therefore give you a few tips for cake pops today, be careful to be precise. From cake to frosting and glaze to decoration and presentation, it goes along the entire process of making cake pops.

1. Cakes for cake pops


The basis for cake pops is a cake that is later crumbled and mixed with a frosting to get the right consistency for shaping the balls. It is important that the cake has cooled down completely. So that the cake pops dough does not contain any hard pieces later on, the edge should also be cut off and not processed with it.

My tips therefore:

  • If you have the time, bake the cake a day in advance before making the cake pops. Let it cool to room temperature, crumble it and put it in the fridge overnight.
  • Cut off the edge and any burnt spots from the cake and only use the beautifully soft components of the cake for the cake pop dough.


To save yourself a little work, you can also buy a cake that has already been made for making cake pops. Since these usually have a chocolate coating, it must of course be cut off. The inside of the cake is then processed into cake pops dough. I rarely use store-bought cakes for cake pops because they always seem very greasy to me. In addition, the variety of flavors is not so great here. Homemade tastes best after all.

My tips:

  • If you're using a store-bought cake, remove the chocolate coating and only use the inside of the cake for the cake pop batter.
  • Better yet, take your time and bake the cake for the cake pops yourself.


Biscuits can also be used to make cake pops. These are also crumbled and processed into cake pops dough with a frosting. Since biscuits are usually drier than cakes, you usually need more frosting so that the balls don't disintegrate later when the stems are inserted.

My tips:

  • In order to crumble biscuits as small as possible and thus get a good base for the cake pops dough, either grind them in a food processor or put the biscuits in a freezer bag and work it with a rolling pin.
  • Use more frosting in cake pops made from biscuits.

2. Frostings for cake pops

You have a cake or biscuit for your cake pops, now you need a frosting that is mixed with it so that the cake pops dough has the right consistency and the balls can be formed from it. You can use a lot of different things here, the main thing is that they stick the cake crumbs together nicely.

The following are suitable as frosting for cake pops:

  • butter cream
  • Ganache
  • Mascarpone frosting
  • Nutella
  • Marshmallow fluff
  • jam
  • syrup
  • Etc.

3. Mix the cake and frosting

Preparing cake pops with gloves Mixing the cake crumbs and the frosting together is a very sticky and mushy affair. That's why I always use disposable gloves, so you don't have the whole thing on your hands or under your fingernails and it is also more hygienic.

In addition, it is particularly important in this step to get the right consistency so that the cake pops do not break later, which is why the frosting is best added gradually in small portions. In between, just form a ball every now and then and see whether it still falls apart or sticks together well. Over time, you develop a feeling for when the right consistency has been achieved. However, it helps if the cake batter has already been chilled (see 1.1.) In order to be able to better assess the consistency. If the cake crumbs and frosting are mixed together to form the cake pop dough, it is best to place it in the refrigerator for around 20 to 30 minutes (or in the freezer for around 10 to 15 minutes to speed things up) before the balls are formed.

My tips:

  • Use disposable gloves to knead cake crumbs and frosting together. It is important that these are suitable for food, which e.g. latex and vinyl gloves are not. Nitrile gloves are suitable for food.
  • Gradually add the frosting to the cake crumbs in small portions and form a ball every now and then to see if the right consistency has been achieved.

4. Shape the cake pops evenly

You can use either special cake pop scissors or special cake pop molds so that all of your cake pops have a nice, even appearance. With it you can even get special shapes such as hearts or cupcakes very easily.

The tried and tested method, however, is to weigh the dough balls. I always shape my cake pops by hand and use the weighing method.

My tips:

  • Weighs each ball of dough for cake pops of the same size. A weight of 20 g per ball has proven itself.
  • For cake pops with a filling or a core, I recommend 16 to 18 g per ball.

5. Make cake pops with stems

A common problem that occurs when making cake pops is that the balls slip off the stems. To prevent this, the balls must not be too heavy on the one hand (see 4.) and on the other hand, the stalks should be glued with glaze in the cake pops before the balls are completely covered with glaze. To do this, holes approx. 1 cm deep are first punched into the dough balls with the stems. Then the stems are dipped approx. 1 cm deep into the glaze and then inserted into the pre-punched holes. Now the cake pops must be placed in the refrigerator again for about 20 to 30 minutes (or, to speed things up, about 10 to 15 minutes in the freezer) so that the icing can harden and the balls hold on to the stick.

My tips:

  • Do not form the cake pops too large.
  • Glue the stems into the dough balls with glaze.

Suitable sticks for cake pops are:

  • Shish kebab skewers (these only hold smaller balls that weigh less than 20 g)
  • Cake Pops Sticks
  • Paper straws

6. Cover cake pops with glaze


Couverture or special candy melts can be used as a glaze for cake pops. Both are melted over the water bath. The advantage of Candy Melts is that they are available in many different colors and that colors can also be mixed with one another. Chocolate, on the other hand, is at best dark or medium brown or white and white couverture is difficult to color. On the other hand, couverture is much cheaper than candy melts.

When working with candy melts, you should always have some coconut oil ready, as the melted candy melts may be a bit too viscous and therefore not a nice, even coating. Add the coconut fat little by little, really very sparingly, until a smooth, slightly more liquid consistency is achieved and the coating works evenly.

My tips:

  • Couverture creates a nice, even glaze.
  • If candy melts are used, add a little coconut oil for the right consistency.


To cover the cake pops with icing, they should be well chilled, but not too cold either, otherwise the icing can crack. The refrigerator temperature is ok, but if they come from the freezer, it is best to let them warm up a little at room temperature. Now completely coat the cake pops with glaze. Excess glaze must be carefully shaken off, otherwise unsightly noses will form or entire drops will run off the cake pops. The best way to do this is to take hold of the stick just before the ball of dough and move your whole arm back and forth and not shake the stick with your wrist, as otherwise there is a risk of the ball of dough being loosened from the stick and falling off. For this, too, you develop the right feeling over time. With cake pops it means practice, practice, practice.

My tips:

  • Cover cake pops with glaze well chilled, but not too cold.
  • Gently shake off any excess glaze.

7. Decorate cake pops

Caramel-coated cake pops for Valentine's Day 2 The final touch is given to cake pops with a great decoration. You have endless possibilities, from nonpareils to glitter to royal icing and much more.In the case of nonpareils and Co., you should wait a little while until the glaze is a little worn before you apply these decors. In the meantime you can, for example. Cover the next cake pop with glaze. Because if the glaze is still too liquid and the decoration is possibly too heavy, it can slip down the cake pops and it looks very ugly. Decorations made of royal icing (as in the picture on the right) or another glaze are applied when the basic glaze is already completely dry. You can use it to glue larger decorative parts to the dry glaze later.

My tips:

  • Let the glaze dry a little before applying the decoration.
  • First spray the pattern onto the already dry glaze.

8. Set up cake pops

After covering with glaze and decorating, the cake pops now have to dry. The best way to do this is to put them in a special cake pop stand or use, for example, a styrofoam block, as I always do, when the balls should point upwards. If, on the other hand, the stem of the cake pops is pointing upwards and they are standing on their ball, it is best to place baking paper under the cake pops so that they can easily be removed from their base after drying or put them in mini paper cases, which also gives them a cute look. Some time ago I already put together other possibilities for Cake Pops displays and for setting up Cake Pops in this article.

My tips:

  • Place cake pops with the ball up to dry with sufficient distance to each other in a cake pop display.
  • Place the cake pops with the stem facing up on baking paper or in mini muffin cases to dry.

I hope that my tips have been helpful to you! If I've forgotten something or you have any questions, please leave a comment.