Can you decorate cake pops with icing

This recipe teaches you how to create frosting and coating options, without candy melts, that are deliciously smooth. You may not require the entire amount of frosting; just use what the recipe you are following calls for. The serving size can easily be adjusted to your needs or you can store the extra amount in the fridge or freezer. Storing them in the refrigerator or freezer is also possible. For the powdered sugar-based coating you may consider using a different extract than the basic vanilla.

You can add peppermint or almond extract to add flavor to the icing. You can also adjust the thickness by adding more milk or icing sugar.

Try experimenting with different kinds of cake. Red velvet is a common favorite! Are you ready to make some cake pops? Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. Hungry for more? Try our Hemp Seed Salad. I am Joss, the creator and editor of In the Kitch.

I would like to make white candy coated cake pops with gold and silver lines to decorate them. What should I use for the gold and silver? You have a few options, depending on what is available online or at your local craft store.

Once it is completely dry, pipe horizontal lines with the same color of chocolate coating around the cake pop. Working quickly before the lines set, lightly sprinkle the glitter on the wet lines. Allow that layer to dry completely.

Use a brush to gently brush away all excess glitter. The glitter should only stick to the horizontal lines and not the base coating. After dipping cake pops into chocolate and while they are setting up and hardening, oil will sometimes ooze through the chocolate. Any suggestions as to how to prevent are much appreciated. Reduce the amount of frosting you add with the cake.

More frosting increases the fat content in the final cake pops, which increases the risk of fat seeping out. The more the cake base is out at room temperature, the more risk you have the fat separating from the cake and seeping out.

I suggest working in batches, leaving the majority in the fridge while you work with only 5 to 10 at room temperature. Hope this helps! And keep practicing — cake pops are a labor of love, but yield beautiful works of art! I have a CakePops mold — can I still use these to get it to work? I have trouble getting mine to stay on the sticks and get frosting on them.

Can you help me? This site uses Akismet to reduce spam. Learn how your comment data is processed. Pin Recipe. Description Want to serve perfect cake pops for a party? Scale 1x 2x 3x. In a large bowl or in the bowl of a stand mixer, crumble the cake rounds until no large chunks remain. By hand or with the paddle attachment, mix in the icing a little at a time, starting off with just a couple of tablespoons.

Mix until a dense, but still crumbly, dough forms that you can mold into balls with your hands. Be careful that the mixture does not get too soft and moist. You may not need to use all of the icing. Refrigerate the mixture for 30 minutes, until chilled. Measure about 2 tablespoons of the cake mixture and roll into a tight, uniform ball with your hands.

Place the balls on a baking sheet lined with parchment paper. Refrigerate for about 1 hour. When ready to dip in chocolate, remove the chilled balls from the refrigerator and let sit at room temperature for about 5 minutes.

Melt the chocolate candy wafers according to package instructions. If it looks too thick for dipping, mix in vegetable shortening one teaspoon at a time to thin it. Let cool slightly, stirring occasionally, for 5 minutes.

Dip a lollipop stick in the melted chocolate, and insert in the cake ball, pushing halfway to stop at the center. Allow to harden at room temperature, or place back in the refrigerator for a couple minutes. Dip the cake ball in the chocolate until completely covered. Gently tap the stick against the edge of the bowl to remove excess melted chocolate. If using decorations on the base layer, immediately apply before the coating sets.

Stick each pop upright in the foam block to harden and set. Wait for 15 minutes to apply another layer of decorations. Allow to set completely before serving immediately, or storing in the refrigerator until ready to serve. These can be stored for up to one week. More Posts More of Our Expert Guides. Hello, Fran! What a fun idea for decorations! What a frustration, Terri! Now dip them into the melted chocolate so that the balls are entirely covered. Then drip off the excess fluid and smoothen the surface with your finger.

Or whatever you can imagine is possible as a topping. Spread them all over the coated cake pops so that they are uniformly distributed. Now insert them in the Styrofoam block and allow them to dry. You can also refrigerate them for faster setting or simply leave them in a cool place. Again, you can go for homemade icing or buy canned icing. For easy application, make a piping bag. After dipping the balls and drying them, the coating outside will get hardened.

That means the coating is perfectly set now. Now hold the piping bag filled with icing within your fist and squeeze it. Design the surface of the hardened cake pops. Draw whatever your mind wants.

Well done! You have just created an art. You can bring a lot of variety in making cake pops.