cake pop batter
Recipes

How to Make Perfect Cake Pop Batter with a Cake Pop Maker

There are few things more satisfying than biting into a perfect cake pop.

A bite-sized treat on a stick that is utterly delicious, yet not quite big enough to leave any lasting tell-tale signs on your hips.

For me, the perfect cake pop is a perfectly round vanilla sponge ball, coated in whatever sugary treat takes your fancy. (Personally, I find those sponge/buttercream pops just too rich and heavy).

The sponge should be light and fluffy, but not too light or it will simply fall of the stick. Here’s my personal recipe to get the perfect cake pop batter EVERY time!

Cake Pop Batter Ingredients

  • Eggs (1 per 12 cake pops required)
  • Self-raising flour
  • Margarine (I use Stork) – at room temperature
  • Caster Sugar
  • Vanilla extract

How To Make Cake Pop Batter

You will see that I didn’t specify any measurements above. Don’t panic!

Most recipes call for a certain quantity of eggs, but no two eggs are ever the same size and therefore your batter will change each time. Too thick. Too runny. Not good.

Here’s what you do…

  • Firstly, weigh your eggs in their shells – and remember this weight.
  • Now measure out your flour, caster sugar and margarine to the same weight as your eggs. All 4 ingredients will now weigh the same.

Sidenote: This works especially well if you buy fresh farm eggs which come in all crazy sizes! 

egg sizes

If you have a food mixer, perfect! If not, roll up your sleeves and get ready to work.

  • In your mixing bowl, add your margarine and beat for just a minute until softened.
  • Add your caster sugar and beat on high until light and fluffy. Remember to scrape the sides so all the margarine is blended.

cake pop mix

  • Crack your eggs into a small bowl or mug. Whisk lightly with a fork to break up and slowly add to your margarine/sugar mix.
  • Scrape the sides with a spatula to ensure an even mix.
  • Once all the egg is incorporated, increase the speed and mix for a further 1 minute.
  • Add the flour a tbsp at a time. (Any faster, you will have a dust cloud. Trust me)
  • Add the vanilla extract. I suggest approx. 1/2 teaspoon for every egg.
  • Mix briefly to blend.

cake pop batter

  • Spoon heaped teaspoons of cake pop batter into your pre-heated, lightly oiled cake pop maker
  • Cook for 4 minutes
  • Decorate
  • Enjoy!

cake pop maker

Now, somebody pop the kettle on and make some tea. I’ll be around as soon as this next batch is finished!

Frequently Asked Questions

Can you use cake mix in a cake pop maker?

Do you like baking but don’t need a complete cake? Instead, make some cake pops! Even better, use a package of cake mix to make this treat.
Cake pop makers, if you haven’t heard of them before, are a wonderful device that has been gaining popularity in households around the world. Candy melts are often used to cover the outside of cake pops while creating them. Candy melts are available in most supermarkets.
Follow the melting directions on the box. BE CAREFUL IF YOU WANT TO CHANGE THE COLOR OF THE MELTS! Food colouring should never be used since it will damage the candy melts.

How many cake pops does a box cake mix make?

Depending on the size, one batch may yield anywhere from 16 to 48 pops! Make tiny, medium, or large cake balls as follows: Small: 1 tablespoon-sized cake ball (approximately 1 1/4-inch diameter) yields 48. According to the back of most cake mix boxes, a box of cake mix may yield between 24 and 30 regular-size cupcakes when each cupcake liner is filled with 1/3 cup of batter.

Why are my cake pops sweating?

Cake balls will sweat (condensate) if chilled and then brought to room temperature while it’s warm outside. To create cake pops, the cake balls must be thawed, but it might be difficult to discern whether they are completely thawed before dipping them. So, when the chocolate surface hardens and the internal cake ball warms up, the pop begins to “sweat.” Touching them with your fingers will create markings on the chocolate. Allow them to dry at room temperature, or place them in front of a fan or in an air-conditioned area. When bringing chilled fondant cakes from the fridge to room temperature, do the same way.

How long do you chill cake pops before dipping?

If you do freeze the cake pop centers, place them in the fridge approximately a day ahead of time to defrost. If you dip frozen pops, moisture will likely leak through the chocolate covering as the center freezes. As the middle thaws and swells, the chocolate may fracture. However, it is best to dip the centers while they are cold from the refrigerator since they will not lose their form in the heated chocolate and the chocolate will firm immediately on the chilled pop. Before dipping the balls, place the cake pops in the freezer for 15 minutes to firm the stick. If you dip them and the candy melts are too hot, the quick temperature difference will cause them to fracture. Make advantage of candy coating. It’s designed for dipping and melts smoothly before hardening entirely.

AboutKara

I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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