It’s no secret that we love a sweet treat, and we know you love one too. Our Crave Bake at Home mixes have something for everyone, and we love to get crafty with our cakes. That’s why we’ve come up with our take on cake pops, a classic treat that we know you’ll love. Whether you’re looking for a quick and cute dessert or just needing an afterschool snack for the kids, we’ve got the perfect solution. And you don’t even have to be a whiz in the kitchen!

With simple ingredients, you’ll have the perfect fix for that sweet treat craving. All you’ll need is your favourite Crave cake mix, one container of Crave buttercream, and a 12 ounce bag of candy melts for the dipping. Plus, don’t forget to grab your lollipop sticks and any fun decorations that you might want to sprinkle on. And just like that, you’ll have your sweet treat in no time!

Chocolate Cake Pops

Ingredients:

• 1 bag Crave Chocolate Cake Mix
• 2 large eggs
• ½ cup canola oil
• 1 cup boiling water
• Crave Buttercream
• 12 oz candy melts (we recommend Wilton or Sweet Tooth Fairy)
• 1-2 tbsp shortening or coconut oil
• Sprinkles (or other decorations)

Tools:

• Cake pan (we recommend 9x13)
• Cookie scoop or tablespoon
• Parchment paper
• Lollipop sticks or cookie sticks 
• Stand mixer or hand mixer

Directions: 

Making the Cake

1. Prepare the cake mix according to the package instructions and bake in a 9x13 pan. For baking in a 9x13 pan, bake for 15-20 minutes.
2. Whip the buttercream as per the package instructions.
3. Once the cake is cooled, use a stand mixer or hand mixer to crush the cake into crumbs.
4. Add 1/2 cup of buttercream at a time until a dough forms. The dough should hold together when squeezed and roll into balls without crumbling.
5. Using a cookie scoop or tablespoon, scoop the dough and roll into smooth balls.
6. Place in the fridge or freezer for 10-15 minutes.

Preparing the Chocolate

1. Microwave the candy melts in a microwave safe dish for 30 second intervals until melted. If needed, add shortening to the coating chocolate 1 tablespoon at a time until you reach your desired thickness. It should be thin enough to run off easily, but think enough to coat the cake ball. If the chocolate is too thick, it can cause the cake ball to be too heavy and fall off the stick.
2. Remove the cake balls from the fridge.
3. Dip about 0.5 inches of each lollipop or cookie stick into the chocolate and then into each cake ball. 

Decorating

1. Return the cake pops to the fridge or freezer for 1-2 minutes before you start dipping. This will prevent the chocolate from cracking.
2. Using a cup or a bowl, dip your cake pop into the melted chocolate until it is fully coated. Gently tap excess chocolate off the cake pop using your opposite hand.
3. If using sprinkles, add these to the top now before the chocolate sets.
4. If decorating with chocolate, once cake pop has set, repeat the above melting process for the chocolate and use a spoon or icing bag to drizzle the chocolate on top.
5. Once finished, lay the cake pops on a parchment lined sheet pan and let sit until you’re ready to eat them!

 

Reld Velvet Cake Pops

Ingredients:

• 1 bag Crave Red Velvet Cake Mix
• 2 large eggs
• ½ cup canola oil
• 1 cup buttermilk
• Crave Buttercream
• 12 oz candy melts (we recommend Wilton or Sweet Tooth Fairy)
• 1-2 tbsp shortening or coconut oil
• Sprinkles (or other decorations)

Tools:

• Cake pan (we recommend 9x13)
• Cookie scoop or tablespoon
• Parchment paper
• Lollipop sticks or cookie sticks 
• Stand mixer or hand mixer

Directions: 

Making the Cake

1. Prepare the cake mix according to the package instructions and bake in a 9x13 pan. For baking in a 9x13 pan, bake for 15-20 minutes.
2. Whip the buttercream as per the package instructions.
3. Once the cake is cooled, use a stand mixer or hand mixer to crush the cake into crumbs.
4. Add 1/2 cup of buttercream at a time until a dough forms. The dough should hold together when squeezed and roll into balls without crumbling.
5. Using a cookie scoop or tablespoon, scoop the dough and roll into smooth balls.
6. Place in the fridge or freezer for 10-15 minutes.

Preparing the Chocolate

1. Microwave the candy melts in a microwave safe dish for 30 second intervals until melted. If needed, add shortening to the coating chocolate 1 tablespoon at a time until you reach your desired thickness. It should be thin enough to run off easily, but think enough to coat the cake ball. If the chocolate is too thick, it can cause the cake ball to be too heavy and fall off the stick.
2. Remove the cake balls from the fridge.
3. Dip about 0.5 inches of each lollipop or cookie stick into the chocolate and then into each cake ball. 

Decorating

1. Return the cake pops to the fridge or freezer for 1-2 minutes before you start dipping. This will prevent the chocolate from cracking.
2. Using a cup or a bowl, dip your cake pop into the melted chocolate until it is fully coated. Gently tap excess chocolate off the cake pop using your opposite hand.
3. If using sprinkles, add these to the top now before the chocolate sets.
4. If decorating with chocolate, once cake pop has set, repeat the above melting process for the chocolate and use a spoon or icing bag to drizzle the chocolate on top.
5. Once finished, lay the cake pops on a parchment lined sheet pan and let sit until you’re ready to eat them!

  

Vanilla Cake Pops

Ingredients:

• 1 bag Crave Vanilla Cake Mix
• 2 large eggs
• ⅓ cup melted butter
• 1 ¼ cups milk
• Crave Buttercream
• 12 oz candy melts (we recommend Wilton or Sweet Tooth Fairy)
• 1-2 tbsp shortening or coconut oil
• Sprinkles (or other decorations)

Tools:

• Cake pan (we recommend 9x13)
• Cookie scoop or tablespoon
• Parchment paper
• Lollipop sticks or cookie sticks 
• Stand mixer or hand mixer

Directions: 

Making the Cake

1. Prepare the cake mix according to the package instructions and bake in a 9x13 pan. For baking in a 9x13 pan, bake for 15-20 minutes.
2. Whip the buttercream as per the package instructions.
3. Once the cake is cooled, use a stand mixer or hand mixer to crush the cake into crumbs.
4. Add 1/2 cup of buttercream at a time until a dough forms. The dough should hold together when squeezed and roll into balls without crumbling.
5. Using a cookie scoop or tablespoon, scoop the dough and roll into smooth balls.
6. Place in the fridge or freezer for 10-15 minutes.

Preparing the Chocolate

1. Microwave the candy melts in a microwave safe dish for 30 second intervals until melted. If needed, add shortening to the coating chocolate 1 tablespoon at a time until you reach your desired thickness. It should be thin enough to run off easily, but think enough to coat the cake ball. If the chocolate is too thick, it can cause the cake ball to be too heavy and fall off the stick.
2. Remove the cake balls from the fridge.
3. Dip about 0.5 inches of each lollipop or cookie stick into the chocolate and then into each cake ball. 

Decorating

1. Return the cake pops to the fridge or freezer for 1-2 minutes before you start dipping. This will prevent the chocolate from cracking.
2. Using a cup or a bowl, dip your cake pop into the melted chocolate until it is fully coated. Gently tap excess chocolate off the cake pop using your opposite hand.
3. If using sprinkles, add these to the top now before the chocolate sets.
4. If decorating with chocolate, once cake pop has set, repeat the above melting process for the chocolate and use a spoon or icing bag to drizzle the chocolate on top.
5. Once finished, lay the cake pops on a parchment lined sheet pan and let sit until you’re ready to eat them!

  

Need Some Help?

Troubleshooting 

Cracks: This happens because of the temperature difference between the chocolate and the cake. Let chocolate cool a bit before dipping, and don’t dip cake pops that are too cold.

Falling off the stick: The cake pops may be too heavy, either from the size of the balls, or the thickness of the chocolate.They also may be too warm.

Storage and Shelf Life

Cake pops can be stored for 1-2 days in a cool dry place, up to one week in the fridge, or one month in the freezer. Let the cake pops come back up to room temperature before serving, about 30-60 minutes.