Funfetti cake pops are one of my kids favorite treats! I go to Starbucks for the coffee and they go for the cake pops, ha! Well with school back in session, I decided to make a batch of these sweets as a fun little after school treat for my kids. These cake pops don’t have to be labor intense to make, below I have detailed out some of my tips for a quick cake pop assembly!! These cake pops are fully homemade, but with my base recipe listed below, you can even use some pre-made items to make these even easier, it’s up to you!! I mean who would’t want a bite of cake covered in a candy coating?
Cake: I use a slightly adapted Molly Yeh’s funfetti cake recipe, see recipe below! It makes 2 – 8 inch cakes or 3 – 6 inch cakes. My tip for making cake pops is to make the cake in advance and store it in the freezer. This will make the process seem less labor intense on the day of assembly, as half the steps are already completed! Every time I bake a cake, I make 1 1/2 times the recipe and freeze the extra. This works great for making last minute cake pops or if a friend / family member drops by, you always have a dessert on hand to offer them
Frosting: You can also make frosting ahead of time and store in the freezer for up to 3 months and the refrigerator up to 1 month. That way the day you’re making cake pops, one step is already done, making them a breeze to whip together. Also using pre made frosting would work fine with this recipe too
Funfetti Cake Pops
Ingredients
- 1 – 6 inch funfetti cake, see recipe below
- 1/3 – 1/2 cup frosting, see recipe below
- 1 tsp heavy cream
- 12 ounce bag candy melts
- Sprinkles
- 15 lollipop sticks
Instructions
- In a large mixing bowl, crumble up funfetti cake until there are no big clumps. Add in frosting and heavy cream
- Form 15 cake balls and place in the freezer for at least 30 minutes
- Melt candy melts in a small bowl, according to the package directions. Remove cake pops from freezer. Dip one end of the lollipop stick into the melted candy melts and insert into the cake pop, continue until all cake pops have sticks in them. Dip the cake pop into the melted candy melts, rolling them around in the bowl until fully coated. Add sprinkles on top. The best way to allow them to dry is by sticking the lollipop stick into a thick piece of styrofoam or a floral foam block, so that they cake pops are standing upright. If you don’t have one of these look around and see what could secure your cake pop to dry without touching the countertop, get creative
- Once candy coating is dry, place the cake pops in the refrigerator until ready to serve
Molly Yeh’s Funfetti Cake Recipe
*Slightly Adapted; makes 3 – 6 inch cakes
- 2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large egg whites, room temperature
- 2 tablespoons clear pure vanilla extract
- 6 tablespoons vegetable oil
- 2 1/2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup whole milk, room temperature
- 2/3 cup plus 1 tablespoon sprinkles, do not use natural sprinkles
Instructions:
- Preheat oven to 350° F and butter 3 – 6 inch cake pans. Line cake pans with parchment paper and butter the top of parchment paper
- In a large stand mixer bowl, cream together butter and sugar for about 3-5 minutes or until light and fluffy. Add in each egg white, one at a time, making sure to incorporate well before each time. Add in the vanilla extract and oil
- In another bowl, sift together the flour, baking powder, and salt. Turn your mixer down to low. Add in the flour mixture alternating with the milk in three additions, ending with the flour. Mix until just incorporated and gently fold in sprinkles
- Evenly divide the batter between cake pans. Bake the cake until springy to the touch and a toothpick comes out clean when inserted. Begin checking cake for doneness around 25 minutes, I find it takes about 30-35 minutes before done, keep a close eye on it
- Allow the cakes to fully cool before flipping them out of the pans
Frosting Recipe
- 1 stick butter
- 1/2 tsp pure vanilla extract
- 1 3/4 cup powdered sugar
- 1 tsp heavy cream
- dash of salt
Instructions:
- With an electric mixer, mix all ingredients together until light and fluffy
Funfetti Cake Pops
Ingredients
- 1 – 6 inch funfetti cake, see recipe below
- 1/3 – 1/2 cup frosting, see recipe below
- 1 tsp heavy cream
- 12 ounce bag candy melts
- Sprinkles
- 15 lollipop sticks
- 2 sticks unsalted butter, room temperature
Frosting Recipe
- 1/2 tsp pure vanilla extract
- 1 3/4 cup powdered sugar
- 1 tsp heavy cream
- dash of salt
Method
- In a large mixing bowl, crumble up funfetti cake until there are no big clumps. Add in frosting and heavy cream
- Form 15 cake balls and place in the freezer for at least 30 minutes
- Melt candy melts in a small bowl, according to the package directions. Remove cake pops from freezer. Dip one end of the lollipop stick into the melted candy melts and insert into the cake pop, continue until all cake pops have sticks in them. Dip the cake pop into the melted candy melts, rolling them around in the bowl until fully coated. Add sprinkles on top. The best way to allow them to dry is by sticking the lollipop stick into a thick piece of styrofoam or a floral foam block, so that they cake pops are standing upright. If you don’t have one of these look around and see what could secure your cake pop to dry without touching the countertop, get creative
- Once candy coating is dry, place the cake pops in the refrigerator until ready to serve
What did you think?