Gluten-Free Cake Ball Pops with Chocolate Coating
Homemade cake balls made from crumbled cake mixed with frosting, frozen, then dipped in melted chocolate or candy melts and decorated with sprinkles. These bite-sized treats feature a tender cake center with a crisp chocolate shell, perfect for parties, celebrations, or as gifts. The technique ensures smooth chocolate coating without cracking by carefully tempering the dipping temperature and adding shortening for ideal consistency.
Ingredients
- 1 box cake mix, plus ingredients to prepare
- 1 tub frosting, vanilla or cream cheesecream cheese frosting1:1dairy-free option availableadds dairy
different flavor profile
- ¾ bag Wilton Candy Melts or chocolate chips, 12-ounce bag equivalenthigh-quality chocolate chips1:1vegetarian
melts contain fewer stabilizers than chips
- 1 bottle sprinkles, of choicenuts, edible glitter, or nonpareilsvaries by toppingtexture variation
personal preference
- 1 package lollipop sticks
- 1 package cellophane lollipop wrappers
- 2 tablespoons Crisco Solid Shortening
Instructions
- 1
Bake cake mix according to package directions and cool completely.
- 2
Crumble cooled cake into fine crumbs.
- 3
Mix approximately 1/4 cup frosting into crumbs until mixture just holds together when rolled into balls, adding more frosting as needed.
- 4
Roll mixture into uniform balls using a teaspoon as guide and place on cookie sheet.
- 5
Freeze balls until firm.
- 6
Remove from freezer 5 minutes before dipping.
- 7
Melt candy melts or chocolate chips in glass bowl over simmering water or microwave in 20-second intervals.
- 8
Stir in shortening until chocolate reaches runny consistency for coating.
- 9
Transfer melted chocolate to deeper bowl if needed for full cake ball submersion.
- 10
Insert lollipop stick into each cake ball.
- 11
Dip each ball into chocolate coating, twirl to coat evenly, and immediately decorate with sprinkles.
- 12
Stand pops upright in styrofoam block or freeze briefly until coating hardens, no more than 5 minutes.
- 13
Wrap in cellophane when chocolate is completely hardened.
Tips
Add shortening to chocolate to achieve proper dipping consistency; mixture should drip slightly from cake balls for smooth coating without pooling.
Freeze cake balls before dipping and remove only 5 minutes prior to prevent temperature shock cracking in chocolate coating.
Decorate with sprinkles immediately after dipping while chocolate is still wet for best adhesion.
Good to Know
Keep in airtight container at room temperature up to 5 days. Store in cool location away from heat to prevent chocolate bloom.
Prepare through freezing step up to 2 days ahead. Dip in chocolate and wrap on day of serving for best texture.
Serve at room temperature. Ideal for parties, bake sales, baby showers, weddings, or as gifts.
Common Mistakes
Use too much frosting to avoid soggy mixture that won't hold shape when rolled
Dip frozen cake balls to avoid chocolate cracking from temperature shock
Freeze dipped pops more than 5 minutes to avoid condensation buildup on surface
Substitutions
Dairy-Free Swaps
different flavor profile
General Alternatives
personal preference
melts contain fewer stabilizers than chips
FAQ
Can I make these ahead for an event?
Yes, prepare through the freezing step up to 2 days ahead and store in freezer. Dip in chocolate and decorate the day before serving for best results. Keep wrapped pops in cool location until serving.
What if my frosting-cake mixture won't hold together?
Add frosting one tablespoon at a time and mix thoroughly until mixture just barely holds shape when rolled. Too little frosting causes crumbling; too much creates a wet, unworkable batter.
Can I freeze leftover cake ball pops?
Yes, store wrapped pops in freezer up to 3 months in airtight container. Thaw at room temperature 30 minutes before serving. Chocolate may develop bloom if stored improperly.