How to Make Marble Cake Pops (Inside AND Out!)

Marbled fondant has been a huge cake decorating trend — and now, it’s not just for tiered cakes! These cake pops are marbled inside and marbled outside. The techniques I use for these treats a lot of fun to try. Plus, it’s an easy way to make colorful cake pops without adding any extra adornments.

Marble Cake Pops Inside and Out

It’s like edible fine art…

“Sculpting” marbled cake pop dough is easy! You could use two different kinds of cake — like chocolate and vanilla, like I did. Or, start with a single light-colored batter, divide the batter, and tint one (or both) a different color before baking.

Dipping marble cake pops is a bit more technical. You’ll need two or more colors. For this tutorial, I’ll refer to the darker color as the base color. Let’s get to making this edible art!

marble cake pops

Marble cake pops tutorial

You’ll need:

  • 2 colors or flavors of cake pop dough ready for shaping
  • Cookie scoop
  • Candy coating color #1 (darker/base)
  • Candy coating color #2
  • 6″ paper lollipop sticks
  • Paramount crystals
  • Zip-top bag
  • Toothpicks
  • Waxed paper
  • Cake pop stand

Shaping the cake pops

Perfectly pliable cake pop dough is key for smooth cake balls that are easily dipped cake pops. The cake pop dough process requires a bit of time and planning.

Marbled Cake Balls

Step 1:

Use a cookie scoop (4 cm in diameter or 2 tablespoon volume) to form uniform portions of cake pop dough. Scoop the chocolate, filling only half of the scoop, then scoop into the vanilla dough, filling the rest of the scooper. Use the palm of your hand to level the scoop and push off excess dough.

Another method is to scoop a full scoop of each dough, cut them in half and combine the halves from each kind of dough. If equal portions of both doughs is imperative, this method is for you!

Step 2:

Roll each portion into a ball. Place on a waxed paper–lined cookie sheet and refrigerate for at least 15 minutes, or longer.

Dipping your cake pops

Step 1:

Melt the coating while the cake balls are in the fridge. Place each color of candy coating in a microwave-safe plastic bowl or cup (plastic or silicone are preferred). Microwave for 1 minute at 50 percent power. Stir, though it will still be solid. Continue to heat in 30-second bursts at 50 percent power until the coating is melted and smooth. Stir between each interval.

Once it’s smooth and melted, add paramount crystals, EZ-Thin or virgin coconut oil (solid) to thin the candy coating. Different colors melt to different consistences, so be sure to thin each coating to a similar consistency — like wet paint.

Let the melted candy sit at room temperature for a few minutes. Remember that coating can always be reheated for 15-20 seconds at 50 percent power if it hardens.

Step 2:

Remove cake balls from the fridge. Let them it at room temperature for a couple of minutes, to take the chill off of them. Dip a lollipop stick, about ⅓”, into the candy coating. Insert them into each ball until they’re about halfway through. Do this for all the pieces.

Step 3:

coating

Place the lighter (accent color) coating into a zip-top bag. Snip the tip and pipe some lines vertically and horizontally over the base color in the bowl. Make sure the lines are not too close to one another. We want the darker color peeking through.

Step 3:

dip cake pops

For a swirl pattern, dip, then twist the cake pop stick with your fingers as you lift it out. Carefully shake off excess coating while still upside down, then turn right side up. Use a toothpick to pierce any air bubbles.

For a more random pattern, dip, then shake off excess, while turning the cake pop all over in various directions. This moves the lines in a more random pattern. Place on a cake pop stand and let dry completely.

make more lines

Two to three cake pops can be dipped in the coating before you’ll need to pipe more lines on the surface.

marble cake pops

Enjoy your beautiful and edible marble creations!

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