Cake Decorating Blog

How to Make Cake Pops

Today we are going to dive into how to make cake pops! Cake pops can also be referred to as cake balls or cake truffles; these two nicknames usually describe cake pops without the usage of a stick. If you’ve ever heard of horror stories relating to making cake pops, ignore them and don’t fret! This cake pop tutorial will guide you in such a way that your experience will be very fun and enjoyable!

Cake pops with rainbow sprinkles

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Materials and supplies you’ll need:

  • Cake (*see note below): Try to avoid using a cake recipe with oil listed in the ingredients, instead use scratch recipes you may find that use butter only. If you’re using a box cake mix there’s an easy way to doctor it up to avoid using oil. Make sure you pick a mix that calls for 3 eggs. Substitute the oil and water in the directions with 1 cup (250 ml) of milk and 1 stick (½ cup or 125 ml) of butter, melted. The use of oil in the cake will cause your cake pops to heavily ooze oil in certain instances and the sticks will yellow severely. 
  • Binder: For best results, use a tacky buttercream like cream cheese frosting, honey buttercream, Swiss meringue buttercream, store-bought creamy-style frosting or straight cream cheese even works. You’ll actually use very little of it, the amount depends on your cake. It will always vary — I’ll explain more in the next section below.
  • Candy wafers in any color, 12-16 oz. bag. (For beginners, dark brown would be the best choice because this color melts into the best consistency without having to thin it out.)
  • Paramount crystals
  • Cookie scoop
  • Wax paper-lined cookie sheet
  • Lollipop sticks
  • Cake pop stand or styrofoam block
  • Gloves (optional)
  • Sprinkles (optional)

*Note: Baking your cake in a standard 9″ x 13″ pan is ideal, however it can be baked in any size of pan; for example two 8″ x 8″ pans if that’s what you’ve got. Just make sure to adjust the baking time according to the recipe directions. The cake needs to cool completely and refrigerated if possible, but refrigeration is not necessary -I find it’s a bit easier to crumble a slightly chilled cake

How to make cake pops

Step 1: Crumbling the cake

Crumble your cake in a bowl using your very clean or gloved hands (super fun!), or by using a stand-up mixer with the paddle attachment using a low speed. These are the only methods I recommend. Don’t flatten or “mash” with a spoon or fork. Set aside about a cup of cake crumbs if you’re not familiar with this dough process; we will use it later for troubleshooting if necessary.

Step 2: Adding binder and forming cake pop dough

Next, we will add a small amount of binder to your cake crumbs. This will “glue” all the cake crumbs together to form a delicious dough that’s pliable and can be easily shaped.

Start by adding about 2-3 tablespoons (30-45 ml) of binder into your cake crumbs. Mix with your hands or using a stand mixer in a low speed for about 3-5 minutes. I don’t like to give an actual measurement of binder to use because every cake differs, as well as each type of binder. It’s all in the feel. Continue to add binder a tablespoon (15 ml) at a time until the dough feels like the consistency of playdough. It shouldn’t be tacky and it shouldn’t crumble if you form a ball or give it a squeeze between your fingers.

If it’s too dry, add a little bit more of binder. If it’s too wet or tacky, remember that cup of crumbs we put aside earlier? It’s time to use that! Add it in and incorporate it into the dough. now if it’s on the dryer side, add just a tiny bit of binder to get you to the right texture.

(Note: Our tutorial for making perfectly shaped cake pops dives deeper into shaping and would be a great read in addition to this tutorial)

Cover the dough in plastic wrap while doing the next step.

Making cake pops

Step 3: Forming the cake pops

Now we are ready to form our cake pops. I like using a cookie scoop to make sure my cake pops are a consistent size. Scoop your dough and form balls using the palms of your hands. Keep the rest of the dough covered in plastic wrap as you scoop a few and roll. They should hold together well and not have cracks or crumbs. Place cake balls on a wax paper-lined cookie sheet and refrigerate for at least 5 minutes. You may refrigerate them longer if you wish. If you do, make sure you cover the top with some paper towels.

candy wafers

Step 4: Melting the candy wafers

While the cake balls are chilling in the refrigerator, this is a good opportunity to melt your candy wafers to make candy coating. There are many brands of candy wafers; please note that all brands and each color within those brands melt into a different consistency. The most commonly found are Wilton. The higher-quality brands are Mercken’s and Clasen, which you can usually only find in cake/candy/baking specialty supply stores.

paramount crystals

You will most likely need to thin out your candy coating. Use only Paramount crystals as this is the only product you can use that will not affect the integrity of the coating. Paramount crystals can be found in cake/candy/baking specialty supply stores and online. As I mentioned in the first section, for beginners, dark brown will be the best color to work with for your first time because it’s very low maintenance. It melts into an ideal consistency, no matter what brand you buy.

This dipping tutorial really goes more into detail about candy coating usage. Please familiarize yourself as much as you can with the process.

Melt candy wafers in by placing them into a plastic microwave-safe bowl. Microwave for 1 minute at 50 percent power, then stir. Continue to heat in the microwave at 30 second intervals at 50 percent power. Make sure to stir between each interval until all the wafers have completely melted. Once melted, now is the time to gauge the consistency and thin using paramount crystals if you have to, adding only about 1 teaspoon (5 ml) at a time while stirring to melt and incorporate them completely.

Sticks inserted, ready to dip

Step 4: Inserting sticks

Remove cake balls from the fridge and let sit in room temperature for a few minutes to take the chill off. If your cake balls have been sitting in the fridge for over an hour or more, they’ll need longer, about 10 minutes or so to take the chill off.

Dip about ⅓ inch of the lollipop stick in the candy coating then insert it onto a cake ball until about halfway into the ball. We do this to adhere the ball to the stick and prevents the ball from sliding down or shifting. Do this for all of the cake balls. It should harden and set after a few seconds.

Dipping a cake pop

Step 5: Dipping the cake pops

You’re ready to dip once you’ve got your sticks in place, your cake balls don’t feel chilly and your candy coating is not hot. Dunk a knuckle into the coating and if it doesn’t feel hot, you’re good to dip!

Hold the cake pop upside down and dip into the candy coating in one motion, then lift up and gently shake off the excess. Turn right side up and add sprinkles while still wet or place on a cake pop stand or styrofoam block to let dry completely. Repeat the process until all cake pops have been coated.

For extra help and troubleshooting, refer to this guide: Tricks of the Trade: Do’s and Don’ts of Making Cake Pops.

Learn more about cake pops here

Plain white cake pops

Get ready to wow your friends and family!

Get Pro Tips for Making Perfect Cake Pops!

Creative Cake Pops Craftsy Class

Learn how to decorate cake pops that can’t be topped with lifetime access to this FREE online class from Wilton decorator Valerie Pradhan.Enroll FREE Now »


Nancy Noel

Theses do not look that difficult. Thanks.

Joanne Myles

Thanks, ive always wanted to know how to make these and they dont look that difficult at all!!!

carol reed

dip your sticks in the chocolate BEFORE u dip into the cake ball….it will act as a glue

Karla Posner

I agree I wondering why she didn’t have that in the instructions! I made some today with funfetty cake mix and frosting and dipped them in pink chocolate! They turned out so cute! They were for my friends 5 years birthday party!

Fiora Wilkinson

? mentioned in item #4

Cayla Turner

I made some last year, with an orange cake mix, a can of vanilla frosting. I didn’t have any candy melts, so I melted semi-sweet chocolate chips (with a bit of parowax) in a double boiler…the combination of chocolate and orange was fabulous. I dipped them in some multicolored sugar before the chocolate was still soft…very pretty!

Now, though, I have a cake pop maker, which is a wonderful thing, as it cuts down on the sugar content!

Diannah Carmichael

Hi Cayla:

The pop maker you have is it the small electric pan with half balls top and bottom?
I have been reluctant to try it.

thanks diannah

Gloria Bratcher

Cayla. What brand name s your pop maker? Thanks

Yaneri -Sweet Baker

Love this tutorial Thank U!!! I’ve always had problems with these little cakes on a stick! I’ve been making Cake Balls! And so much easier!! But will try your tips and see how it goes! My problem is the chocolate melting. Especially with the Wilton Chocolate……when I buy the bags some of them melt beautifully and then there is always a bag that doesn’t melt right! 🙁
Any tips in coloring chocolate?


Erica W

You can add a little shortening to the candy melts to make a smoother consistency. Wilton makes precolored melts that you can combine to create other colors or use alone. To tint candy melts or chocolate use only oil based candy color or flavoring. You can also get candy coloring from Wilton.


The crystals work much better. Cisco or shortening works but definately makes the chocolate more pliable rather than crunchy.


How long does cake pops last


thats kool

Elizabeth D.

I am going to make cake pops for the Fourth of July and I’ve never made them before. I don’t have a cake pop maker so I didn’t know how I was going to make them. Thanks to you I now have a solution! It looks very easy. Thanks so much!

Linh Nguyen

thank you so much for that amazing tutorial it helped me a lot! I was planning to do something simple for 4th of July then cake pops just pop in my head and again this tutorial helped me and inspired me a lot 🙂

Janice Suyao

Hi, it’s nice to know that there’s a helpful site like this one. I tried making cake pops ( first attempt). I wasn’t able to cool down my cake. It was still a bit hot when i put the frosting. I mixed it and put it in the freezer for an hour. After that i put on the stick but it didnt stick. My cake became so watery. Tendency is the cake didnt hold on to the stick. Can someone help me what to do? I will really appreciate your help.


dip stick into melted choc, put only 1/2 way into cake. set in refrig to harden (10) min or so

Carol Winter

Use a cake pop marker saves time as only takes 4 mins to cook a batch of 12. I wouldn’t be without it.

Gloria Bratcher

Pls tell me where I can find a pop maker.


Walmart, any kitchen stores, or cake decorating and supplies usually have them.

Bellavita Skin

I like the helpful information you provide on your articles.
I will bookmark your blog and check once more right here frequently.
I’m fairly certain I will be informed many new
stuff proper here! Good luck for the following!

Gloria Bratcher

So very helpful. Want to try this so bad but am intimidated. Sounds easier to have a cake pop maker. Where do I find one?

Ireti Akinyemi

I can’t find the other mini courses on cake pop making!!!

Christine Saavedra

I used the cake pop maker to make my frozen theme & Christmas cake pops.
They came out so cute.
Everyone u need to get a cake pop maker from Walmart


Hi…i hv try many times to make cake pop. But always failed when i dipping the cake ball fall down. Too bad.
Izit my butter cake too oily? Coz my dough very oily and i use butter cake & cream cheese frosting.
After i shape the cake ball and chilled i saw the oil come out …anyone can help me thank you.


What you should do is dip the lollipop stick into chocolate before inserting into the cake pop, make sure its quite a thick coat.

kathy somers

Can you freeze the cake pops after they are made and for how long. I would be making for a large group and need to make in advance Suggestions


we have a cake pop pan and made some in large quantities last year for a wedding. We took them out to defrost a day in advance. we had a disaster – too much moisture in the cake pops – hard to keep them on the sticks [even with dipping stick in chocolate before inserting. So I won’t do it again…..made what is usually an easy job a lot harder….and we had to remake some cake pops all over……


What is binder plzzz ?


frosting or cream cheese, something to make the cake mix stick together better.


When using a box mix that calls for 3 eggs, water and oil, can you substitute applesauce instead of the oil? And keep the rest of the recipe as written?

Ashley Crane

What do you use as a cake pop stand in your very last picture?


I make a batter and use the cake pop maker instead of baking an actual cake and mixing it with a binder. They taste more like cake. I also freeze the cake balls before gluing the stick on and before dipping.
Ghiradelli melting wafers work well with a small amount of coconut oil. But chocolate chips are good too.
A block of styrofoam works well as a stand while you’re dipping.


Why do you free the cake pop before gluing the stick?
I thought that was requested only for hand shaped balls to give them more consistency
Kindly let me know !

Fiora Wilkinson

‘Printer-friendly’ means perhaps one small black and white photo and the rest is text. The ‘printer friendly’ instructions are very very printer UN-FRIENDLY. Several FULL pages of colour photos.


I’m making light blue pops for in June for my 1st grandchild’s (my daughter’s) baby shower. Thank you for the advice. I’ll send a picture when it’s done.
I hope this goes well.


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