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
Ingredients
For the Cake Pop Batter:
- 5 oz. vanilla cake mix (from a box) - (144 g)
- 1 egg
- 2 1/2 tbsp. vegetable oil
- 1/3 cup water
For the Coating:
- 7 oz. (200 g) chocolate
- Sprinkles - to 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
Notes
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hi again. I did another batch filing to the top and they were perfectly round. Now my problem is they aren’t staying on the stick. Seems they are too soft?
Hi Jerri, that’s exciting! I’m glad you figured out the first part. Sometimes I add an extra egg to the cake mix batter if it seems to come out too soft/crumbly. Also, did you seal the treat stick with the chocolate in the fridge first?
Hi,
Another first time came pop maker. I filled almost to the top and all I got was a half of a ball. Seems they aren’t rising enough. Need to get this right. Daughters Bridal Shower is coming up soon! How can I get these fuller and rise to the top of the tops of the silicone. I am using Betty Crocker.
Hi I’m Rebecca, Making cake pops for the first time I have the silcoe pop moulder.Can I add instant Jello pudding mix or brownie mix to the ingredients to hold the cake balls together better please get back with me thank you.
Hi Rebecca, I have never tried that before with this recipe, so I can’t say whether or not that would work. But if you are having issues with the cake balls staying together, then it might be worth experimenting with that or trying a different cake mix. Using milk instead of water in your cake mix can add more strength and structure. An extra egg might also help provide more structure. Hope that helps.
Are these supposed to come out perfectly rounded? I had to put two of the halves together to make it into a pop shape, I wasn’t sure if I was doing something wrong or if that is how it is supposed to be? Super easy and cute though 🙂
Hi Xtina, Yes they do come out round and yes you have to put the top part of the mold on the bottom part of the mold, making sure they are securely together. That way they come out round after baking, so you did it correctly. Thanks for the comment and question.
I must be doing something wrong then…I had the top part of the mold securely on and didn’t overfill and they still came out flat 🙁 so I stuck two pieces together and made larger than normal pops haha. Still delicious, but for some reason I can’t then to shape correctly. I’ll have to keep trying I guess. Thanks for the response!
Sorry to hear you are having some trouble! I would say that it does take some practice to get used to the mold and where to fill it to exactly. When closing it, pressing it together around each cavity should help. Sometimes under-filling the mold is the issue. The batter should be just slightly below the top of the cavity, about 1 mm. Also, the brand or type of cake mix can make a difference as well. If you want to email me through the contact form, maybe I can try to help you troubleshoot!
Thank you so much!! I may take you up on that before I make them again 🙂