No Memorial Day or Fourth of July BBQ is complete without a patriotic dessert, and these cake pops are just the thing to make and share. We stuck with a blue and white color scheme, but you can always customize yours to fit the party decor.
Star-Spangled Cake Pops
What You Need
1. Roll Out the Cake Pops
Mash your baked cake and combine it with buttercream. For every 2 cups of cake, use 1 tablespoon buttercream. Adjust this ratio until you have a doughy consistency you can roll into a ball.
Good to Know: We used blue velvet cake, but you can also make a white cake and use blue food coloring.
Roll a bit of dough into a ball. Test the consistency by pushing a lollipop stick into the middle of a ball. If the cake cracks, the mix is too dry and needs more buttercream. If the ball loses its shape, the mix is too soft and needs more cake.
When you have the right consistency, roll all the dough into equal portions.
2. Insert the Sticks
Melt a small amount of white candy melts and insert the tip of a lollipop stick into the coating. Push it about halfway though a cake ball. Repeat this step for each cake ball, then chill the pops in the fridge for a few hours.
When the cake pops are chilled, melt more candy melts. Thin them down with a small amount of paramount crystals, Crisco or vegetable oil.
Dip each cake pop into the melts. Let the excess coating drip off, then place the pops on a cookie sheet lined with waxed paper to dry.
4. Paint the Pops
Use a paintbrush to splatter flecks of edible gold paint over the coated cake pops.
5. Cut Out the Stars
Roll your fondant until flat, then use cutters to make a series of medium to small stars. Set aside the fondant to dry until the pieces are a little firm — how long this takes can vary depending on the humidity.
Once firm, brush the stars with luster dust to give them a little shine.
Use leftover melted candy coating (or melt some more) to attach the fondant stars to your cake pops. Let dry, then they’re ready to serve!