How to Make Cake Pops with a Mold

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Cakes are a delicious idea for any party, event, or dinner, but sometimes they can be difficult to pass out to everyone. Cupcakes are an easy way to get a single serving, yet they can also be a bit messy. Thanks to the new market for molds made of silicone, it is now a breeze to put cake in the cute, single-serving form of a cake pop!

Unlike making them by hand, cake pops with mold units are simple to make and turn out great – so long as you know some tricks for making these beautiful treats. Let’s get started on how to make cake pops with a mold!

Step #1. Prepare Ingredients

For the Cake Pop Batter:

  • 5 oz. (144 g) vanilla cake mix (from a box)
  • 1 egg
  • 2 1/2 tbsp. vegetable oil
  • 1/3 cup water

For the Coating:

  • 200 g chocolate
  • Sprinkles, to decorate

NOTE: This recipe uses about 1/3 of a box of cake mix in order to make a smaller batch of cake pops. If you would like to use the entire box, prepare the batter as instructed on the box, proceed with filling the mold and baking, and you will end up with about 60 cake pops or more.

Step #2. Whisk Together the Batter Ingredients

Preheat oven to 350°F. In a large bowl, whisk together the cake pop batter ingredients.

Step #3. Oil the Cake Pop Mold

Lightly oil the inside of the cake pop mold (top and bottom piece). This will make removing them easier later on. Place the bottom mold on a cookie sheet.

Step #4. Add Batter to Cake Pop Mold Cavities

Fill each of the cavities of the mold with cake batter – leaving about 1 mm between the surface of the batter and the top of the mold (this is important so the cake pops don’t overflow when baking, and also so that they don’t end up flat). Cover with the top mold, making sure to press all parts of the molds together securely.

Check out our review of this silicone cake pop mold.

Step #5. Bake the Cake Pops in the Oven

Place the pan in the preheated oven and bake for about 20 minutes. Stick a toothpick through a hole in the mold to determine if the cake pops are done. There is no need to open the mold to check. Remove from oven and let cool for 5 minutes. Open the silicone mold and let cool another 5 to 10 minutes before removing the cake balls.

Step #6. Insert Treat Sticks into Cake Pops

Melt a little bit of chocolate. Dip one end of each cake pop stick into the melted chocolate. Then insert it into the cake pop. Repeat with the rest. Place in a stand and refrigerate for 30 minutes to seal them together.

Step #7. Coat & Decorate the Cake Pops

Melt the chocolate for the coating (you can use the microwave, mixing every 30 seconds so that it doesn’t over-cook. Or you can place a heatproof bowl over a pot of simmering water – double boiler style).

Coat the cake pops with the melted chocolate by swirling them in the chocolate and decorate with the sprinkles while they are still wet. Let the cake pops sit in a stand (we poked holes in an egg carton to use as a stand) to harden the coating at room temperature.

Step #8. Serve & Enjoy

As you can see, while they might seem intimidating at first, it is not too difficult learning how to make cake pops with a mold. On the contrary, trying time and time again to mold your own shapes by hand is a much harder task.

Mastering these molds makes baking so much more enjoyable. The trick to perfection each time is simply to make sure those silicone molds are lightly oiled properly before the batter is added to them and securely fitted together when baking.

If they are not overfilled, then your little dollops of cake will bake into perfect spheres, ready to be dipped in whatever topping you choose. Try not to be hard on yourself if there is some cake baked in between the mold cavities; this is still a success and very easy to remove with a small knife once the cake pops have cooled.

Some popular flavor suggestions include a butter pecan cake with a smooth vanilla icing. Try a decadent rich chocolate with a dark chocolate dip or mix that chocolate concoction with coconut to create a German chocolate cake combination. Strawberry, vanilla, and lemon are all delicious choices, as are utilizing red velvet or yellow cakes with a variety of icings and sprinkles.

With all the options, what flavor combination are you planning to make?

How to Make Cake Pops with a Mold

Joss D
Unlike making them by hand, cake pops with mold units are simple to make and turn out great – so long as you know some tricks for making these beautiful treats.
Prep Time 20 mins
Cook Time 20 mins
Chill Time 40 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 20 cake pops
Calories 96 kcal

Ingredients
 
 

For the Cake Pop Batter:

For the Coating:

  • 7 oz. (200 g) chocolate
  • Sprinklesto decorate

Instructions
 

  • Preheat oven to 350°F. In a large bowl, whisk together the cake pop batter ingredients.
  • Lightly oil the inside of the cake pop mold (top and bottom piece). This will make removing them easier later on. Place the bottom part of the mold on a cookie sheet.
  • Fill each of the cavities of the mold with cake batter – leaving about 1 mm between the surface of the batter and the top of the mold (this is important so the cake pops don’t overflow when baking, and also so that they don't end up flat). You can use a piping bag or a spoon. Cover with the top mold, making sure to press all parts of the mold together securely.
  • Place the pan in the preheated oven and bake for about 20 minutes. Stick a toothpick through a hole in the mold to determine if the cake pops are done. There is no need to open the mold to check. Remove from oven and let cool for 5 minutes. Open the silicone mold and let cool another 5 to 10 minutes before removing the cake balls.
  • Melt a little bit of chocolate. Dip one end of each cake pop stick into the melted chocolate. Then insert it into the cake pop. Repeat with the rest. Place in a stand and refrigerate for 30 minutes to seal them together.
  • Melt the chocolate for the coating (you can use the microwave, mixing every 30 seconds so that it doesn't over-cook. Or you can place a heatproof bowl over a pot of simmering water – double boiler style). Coat the cake pops with the melted chocolate by swirling them in the chocolate and decorate with the sprinkles while they are still wet. Let the cake pops sit in a stand (we poked holes in an egg carton to use as a stand) to harden the coating at room temperature.
  • Serve & enjoy!

Equipment

Cake pop silicone mold
Hand mixer
Piping bag
Treat sticks
Cake pop stand

Notes

If you have any leftover cake batter, it can be frozen for later use.

Nutrition

Calories: 96kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 8mgSodium: 54mgPotassium: 36mgFiber: 1gSugar: 8gVitamin A: 12IUCalcium: 19mgIron: 1mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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