Vibrant School Colors Cake Pops
These vibrant school colors cake pops are easy, fun, and perfect for celebrations, combining moist cake crumbs with creamy frosting and colorful candy melts for a festive treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 50 cake pops 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- One 9-inch round cake, baked and cooled (homemade or store-bought, chocolate or vanilla recommended)
- About 1/2 cup (120g) of your favorite frosting (buttercream or cream cheese frosting)
- 12 oz (340g) of candy melts in your school colors
- Gel or paste food coloring to enhance candy melts if needed
- 50 lollipop sticks, sturdy and about 4.5 inches long
- Sprinkles or edible glitter (optional)
- Wax paper or parchment paper for drying the pops
- Optional: A splash of vanilla extract or almond extract in the frosting
Instructions
- Bake or prepare your cake using your favorite recipe or boxed mix. Once cooled completely, crumble the cake into fine crumbs using your hands or a fork, aiming for no big lumps (about 10 minutes).
- Mix the cake crumbs and frosting by adding 1/4 cup (60g) of frosting at a time and gently mixing until the mixture holds together when pressed but isn’t too sticky (about 5 minutes).
- Roll the mixture into 1.5-inch (4 cm) balls. Place them on a lined baking sheet and chill in the fridge for at least 30 minutes to firm up.
- Melt the candy melts in a microwave-safe bowl in 20-second intervals, stirring well between each, until smooth. Add gel food coloring if desired to intensify color.
- Dip the tip of each lollipop stick into the melted candy and insert it halfway into each cake ball. Return the pops to the fridge for 10 minutes to set.
- Holding the stick, dip each cake pop into the melted candy, covering completely. Gently tap off excess coating while spinning the pop for an even layer.
- Before the coating sets, sprinkle with matching edible glitter or sprinkles. Stand the pops upright in a Styrofoam block to dry fully (about 15-20 minutes).
- Once dry, serve immediately or keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze wrapped individually.
Notes
Use gel food coloring to avoid thinning candy melts. Chill cake balls before dipping to prevent cracking. Warm candy melts slightly if coating cracks or is too thick. Keep hands dry when handling pops to avoid melting coating. Freezing cake balls briefly before dipping can help with stick insertion.
Nutrition
- Serving Size: 1 cake pop
- Calories: 150180
- Sugar: 18
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 0.5
- Protein: 2
Keywords: cake pops, school colors, celebration treats, easy dessert, colorful cake pops, party snacks, candy melts