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Decorated cake pops in jar.
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How to Make Cake Pops with a Mold

Here I will show you exactly how to make cake pops with a mold. 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 Time15 minutes
Cook Time20 minutes
Chill Time40 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20 cake pops
Calories: 96kcal
Author: Joss Dyckson

Equipment

Ingredients

For the Cake Pop Batter

For the Coating

  • 7 ounces chocolate can use a chocolate bar, wafers or chocolate chips (about 1 ½ cups)
  • sprinkles to decorate
US Customary - Metric

Instructions

  • Preheat oven to 350°F. In a large bowl, whisk together the cake pop batter ingredients.
    Cake pop batter and spatula in metal bowl, wooden background.
  • 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.
    Greased pink cake pop mold on wooden background.
  • 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.
    Cake pop mold with batter in it on sheet pan, wooden background.
  • 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 10 to 15 minutes. Open the silicone mold and gently remove the cake balls.
    Cake balls in a pink cake pop mold on sheet pan, wooden background.
  • 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 (you can use the cake pop mold) and refrigerate for 30 minutes to seal them together.
    Bare cake pops on white plate, wooden background.
  • 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 dipping them into the chocolate. Decorate with the sprinkles while they are still wet.
    Chocolate cake pops with sprinkles, wrapped in cellophane, on white wooden background.
  • Let the cake pops sit upright in a stand to harden the coating at room temperature or in the fridge. Serve & enjoy!

Notes

  • If you have any leftover cake batter, it can be frozen for later use.
  • To stop the cake pops from sticking to the cake pop mold, greasing the mold is a must. Also, peel open the top mold SLOWLY.
  • If there is some cake baked in between the mold cavities, it's very easy to remove with a small knife once the cake pops have cooled.
  • You can store the finished cake pops up to 3 to 5 days at room temperature, up to 1 week covered in the fridge or up to 3 months in the freezer.

Nutrition

Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 54mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g | Vitamin A: 12IU | Calcium: 19mg | Iron: 1mg
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