Cake Pops With Cake Mix & Sour Cream Recipe by Minda
Cooking Instructions 2 hrs 1 Preheat the oven to 350°F (175°C) or as directed on the cake mix box. Grease and flour a 9x13-inch baking pan (or line it with parchment paper). In a large bowl, whisk together the cake mix, sour cream, eggs, oil, and water until smooth. 2 Pour the batter into the prepared pan and smooth out the top. Bake according to the instructions on the cake mix box (usually 30-35 minutes), or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan. This is crucial to avoid crumbling when shaping the pops. 3 Add 1/2 cup of frosting to the crumbled cake and mix it well. The goal is to create a moist mixture that sticks together when pressed, but not too soggy. You may need to add a bit more frosting if it’s too dry, but avoid adding too much to prevent the pops from being too gooey. Once well mixed, the cake should hold together when rolled into a ball. 4 Scoop about 1-1.5 tablespoons of the cake-frosting mixture and roll it between your hands into a ball. Try to make them around 1 inch in diameter, but you can adjust to your preferred size. Place all the formed cake balls on a baking sheet lined with parchment paper. Chill the cake balls in the fridge for 30 minutes to firm them up. This helps with the dipping process and ensures they stay intact. 5 While the cake balls are chilling, melt about 1/4 cup of candy melts (or chocolate chips) in the microwave. Heat for 30 seconds at a time, stirring between each burst until smooth and melted. Dip the tip of each lollipop stick into the melted candy coating (this will act as glue to keep the stick in the cake ball). Gently insert the stick about halfway into each chilled cake ball. Allow the sticks to set in the fridge for 10-15 minutes, so they stay in place. 6 Once the sticks are set, melt the remaining candy melts or chocolate (you can use any color/flavor you prefer). Dip each cake pop into the melted coating, making sure the entire cake ball is covered. Gently tap the stick against the side of the bowl to remove excess coating. If you’re adding decorations, sprinkle them on while the coating is still soft, or drizzle a contrasting chocolate color for extra flair. 7 Place the decorated cake pops into a styrofoam block or cake pop stand to let them dry. You can also place them on a parchment-lined tray, but make sure the sticks don’t touch anything. Allow the cake pops to set for about 30 minutes at room temperature or pop them in the fridge to speed up the process (about 15-20 minutes). 1 Preheat the oven to 350°F (175°C) or as directed on the cake mix box. Grease and flour a 9x13-inch baking pan (or line it with parchment paper). In a large bowl, whisk together the cake mix, sour cream, eggs, oil, and water until smooth. 1 Preheat the oven to 350°F (175°C) or as directed on the cake mix box. Grease and flour a 9x13-inch baking pan (or line it with parchment paper). In a large bowl, whisk together the cake mix, sour cream, eggs, oil, and water until smooth. 2 Pour the batter into the prepared pan and smooth out the top. Bake according to the instructions on the cake mix box (usually 30-35 minutes), or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan. This is crucial to avoid crumbling when shaping the pops. 2 Pour the batter into the prepared pan and smooth out the top. Bake according to the instructions on the cake mix box (usually 30-35 minutes), or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan. This is crucial to avoid crumbling when shaping the pops. 3 Add 1/2 cup of frosting to the crumbled cake and mix it well. The goal is to create a moist mixture that sticks together when pressed, but not too soggy. You may need to add a bit more frosting if it’s too dry, but avoid adding too much to prevent the pops from being too gooey. Once well mixed, the cake should hold together when rolled into a ball. 3 Add 1/2 cup of frosting to the crumbled cake and mix it well. The goal is to create a moist mixture that sticks together when pressed, but not too soggy. You may need to add a bit more frosting if it’s too dry, but avoid adding too much to prevent the pops from being too gooey. Once well mixed, the cake should hold together when rolled into a ball. 4 Scoop about 1-1.5 tablespoons of the cake-frosting mixture and roll it between your hands into a ball. Try to make them around 1 inch in diameter, but you can adjust to your preferred size. Place all the formed cake balls on a baking sheet lined with parchment paper. Chill the cake balls in the fridge for 30 minutes to firm them up. This helps with the dipping process and ensures they stay intact. 4 Scoop about 1-1.5 tablespoons of the cake-frosting mixture and roll it between your hands into a ball. Try to make them around 1 inch in diameter, but you can adjust to your preferred size. Place all the formed cake balls on a baking sheet lined with parchment paper. Chill the cake balls in the fridge for 30 minutes to firm them up. This helps with the dipping process and ensures they stay intact. 5 While the cake balls are chilling, melt about 1/4 cup of candy melts (or chocolate chips) in the microwave. Heat for 30 seconds at a time, stirring between each burst until smooth and melted. Dip the tip of each lollipop stick into the melted candy coating (this will act as glue to keep the stick in the cake ball). Gently insert the stick about halfway into each chilled cake ball. Allow the sticks to set in the fridge for 10-15 minutes, so they stay in place. 5 While the cake balls are chilling, melt about 1/4 cup of candy melts (or chocolate chips) in the microwave. Heat for 30 seconds at a time, stirring between each burst until smooth and melted. Dip the tip of each lollipop stick into the melted candy coating (this will act as glue to keep the stick in the cake ball). Gently insert the stick about halfway into each chilled cake ball. Allow the sticks to set in the fridge for 10-15 minutes, so they stay in place. 6 Once the sticks are set, melt the remaining candy melts or chocolate (you can use any color/flavor you prefer). Dip each cake pop into the melted coating, making sure the entire cake ball is covered. Gently tap the stick against the side of the bowl to remove excess coating. If you’re adding decorations, sprinkle them on while the coating is still soft, or drizzle a contrasting chocolate color for extra flair. 6 Once the sticks are set, melt the remaining candy melts or chocolate (you can use any color/flavor you prefer). Dip each cake pop into the melted coating, making sure the entire cake ball is covered. Gently tap the stick against the side of the bowl to remove excess coating. If you’re adding decorations, sprinkle them on while the coating is still soft, or drizzle a contrasting chocolate color for extra flair. 7 Place the decorated cake pops into a styrofoam block or cake pop stand to let them dry. You can also place them on a parchment-lined tray, but make sure the sticks don’t touch anything. Allow the cake pops to set for about 30 minutes at room temperature or pop them in the fridge to speed up the process (about 15-20 minutes). 7 Place the decorated cake pops into a styrofoam block or cake pop stand to let them dry. You can also place them on a parchment-lined tray, but make sure the sticks don’t touch anything. Allow the cake pops to set for about 30 minutes at room temperature or pop them in the fridge to speed up the process (about 15-20 minutes). 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