Dulce de Leche Cake Pops

Dulce de Leche Cake Pops ~  All pretty in pink these bite size cakes on a stick are a fun and delicious Valentine’s dessert. I’m definitely a cute food consumer, so yes,  but I hate to say this, I’m not a cake pop consumer.

Dulce de Leche Cake Pops

Dulce de Leche Cake Pops

Everyone knows I love cake. If it was a major food group, I would be the poster child for health and wellness. I like my cake anyway, dressed up, dressed down, with or without frosting, on plate, in a cupcake liner –it doesn’t matter. But I’m going to have to give the cake pop a big pass. The idea of binding cake crumbs with gobs of frosting and rolling it into  a ball turns a tender crumb into a round mass of gumminess.

That said, I decided it was time to visit “how to make cake pops”, because whether I like it or not they are a popular thing.  I have made cake balls in the past but not cake pops with candy melts. Yes, there is a difference between the two or at least how I make them.

Here are a few things I learned while making cake pops:

Cake pops need a binder like frosting or cream cheese, in this case,  a jar of dulce de leche was used to bind the cake crumb for dipping. When I make cake balls I use a very small amount of binder. However, cake pops require twice the amount of binder, so that they don’t fall apart when dipped.

As for candy melts, CK definitely taste and looks better than Wilton. CK finishes with a shine where as Wilton has a very flat finish. I discovered this after I dipped all the pops with Wilton and then used CK melts for the drizzle. Next time around I will only use CK.

The candy melts should be placed in a dish deep enough for one dip. Otherwise things get messy fast and you end up with lumpy and uneven looking cake pops.

Candy melts are easily melted in the microwave and the best dipping consistency is when it resembles heavy whipping cream. Another small note on this, whatever amount you melt in the microwave, grab 1/3 of that amount that is un-melted and add it to the melted mixture and you’ll find the right consistency faster.

While it is fast and easy to use cake box mix, like I did this time around, next time I will use a homemade cake. Box cake mix tends to have a very airy and light crumb, so it requires more of a binding component to keep it together. And since it’s the texture and the crumb of a cake that I love most, using a denser cake crumb will require less binder.

A few notes:

  • Cake pops are a messy affair, so roll near a sink where you can rinse your hands as you go.
  • I found freezing the cake balls before dipping made things a lot easier. Cake pops at this point can be stored up to three days before dipping.
  • For ease, I used William Sonoma’s Dulce de Leche. But stay tuned for my how-to step-by-step post on how to make homemade dulce de leche for a fraction of the price.
  • Cake pops can be kept at room temperature for 2 days.
  • Click here for my recipe on how to make Irish Cakes Bombs-a perfect for St. Patrick’s Day dessert.

Dulce Leche Cake Pops

Makes approximately 24 Cake Pops

Ingredients:

  • 1 box of White Cake Mix (prepare according to instructions)
  • ½ cup dulce de leche
  • 2 tablespoons of milk

Instructions:

1. Crumble the cake and add dulce de leche to it. Using a pastry blender or two forks mix to combine. Drizzle milk as needed if the mixture is too gummy.

2. Roll mixture into 1 inch rounds and place on bake sheet lined with wax paper. Freeze till firm. Remove cake balls when ready to dip.

3. Dip popsicle stick in dulce de leche first then press stick into center of cake balls and dip into candy melts. Make sure candy melt mixture is in something deep enough for one clean dip and sweep coat. Allow to dry completely and then drizzle as preferred.

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45 Responses to “Dulce de Leche Cake Pops”

  1. #
    1
    lexcade — January 31, 2011 @ 2:02 am

    those are BEAUTIFUL! so cute for Valentine’s Day!

    Reply

  2. #
    2
    chris — January 31, 2011 @ 3:58 am

    these look so perfect, it’s blowing my mind! thanks for all the tips!

    Reply

  3. #
    3
    tia — January 31, 2011 @ 6:54 am

    great tips! I made cake pops for Christmas and wish I had these tips when I did so.

    Reply

  4. #
    4
    Kita — January 31, 2011 @ 1:23 pm

    These look absolutely beautiful. Thank you for the tips as well :)

    Reply

  5. #
    5
    Blog is the New black — January 31, 2011 @ 1:55 pm

    So pretty~

    Reply

  6. #
    6
    Rachel @ Baked by Rachel — January 31, 2011 @ 2:00 pm

    So pretty. I’ve never tackled cake pops but plan to sometime. Yours are so perfect in every way!

    Reply

  7. #
    7
    Deborah Brown — January 31, 2011 @ 2:51 pm

    What does CK stand for? and where do I purchase? Thanks! The tips are great.

    Reply

    • Naomi replied: — January 31st, 2011 @ 8:18 pm

      Hi Deborah and Dana,

      CK is a brand. They put out a lot of really good baking supplies. You can purchase their candy melts on bakeitpretty.com, amazon.com or you can go directly to their site ckproducts.com.

      Remember the key to making this easy is really making sure the melted consistency is like heavy whipping cream. You also only want to dip the cake pop once. Multiple dippings will leave you with an uneven lumpy look.

      Happy Baking!

      Reply

  8. #
    8
    delphcotecuisine — January 31, 2011 @ 3:32 pm

    gorgeous cake pops and pics too
    Delphine

    Reply

  9. #
    9
    Cookbook Queen — January 31, 2011 @ 6:35 pm

    What a fabulous idea!! I love these, naomi.

    Your photos are absolutely GORGEOUS!!

    Reply

  10. #
    10
    Dana — January 31, 2011 @ 6:47 pm

    Oh goodness, I’m glad I cheat on Valentines Day! These look awesome!!! I want to know what CK is too, I always use Wiltons…

    Reply

  11. #
    11
    Jen @ My Kitchen Addiction — January 31, 2011 @ 7:28 pm

    These are so beautiful! I have never tried cake pops, but I know mine wouldn’t turn out this pretty!

    Reply

  12. #
    12
    Diane {createdbydiane.blogspot.com} — January 31, 2011 @ 8:07 pm

    so pretty! I love the pale pink :)

    Reply

  13. #
    13
    Nam @ The Culinary Chronicles — January 31, 2011 @ 8:15 pm

    Those are just lovely!

    Reply

  14. #
    14
    Amanda — January 31, 2011 @ 8:29 pm

    I love your notes… you always provide the perfect amount of info to encourage and inspire others!! :) These are SO beautiful!

    Reply

  15. #
    15
    Tracy — January 31, 2011 @ 8:52 pm

    These are so beautiful! Thanks for the tip about CK. Do you know if they are allergen-free? The only candy melts I can find by me are Wilton or Mercken’s, and both are processed with peanuts/nuts.

    Reply

  16. #
    16
    Michelle — January 31, 2011 @ 9:06 pm

    Great idea using the dulce de leche instead of frosting or cream cheese! Bet they taste amazing! I’m totally loving this photo too – gorgeous.

    Reply

  17. #
    17
    Amber | Bluebonnets & Brownies — January 31, 2011 @ 9:18 pm

    That is one beautiful photo, Naomi. I love dulce de leche. I hope your method involves boiling a can of evaporated milk, cus that’s what mine is :)

    Reply

  18. #
    18
    Caroline — January 31, 2011 @ 9:34 pm

    Those look delicious! Perfect valentine’s treat!

    Reply

  19. #
    19
    Jamie | My Baking Addiction — January 31, 2011 @ 9:51 pm

    Great tip, Naomi! These look and sound delicious!

    Reply

  20. #
    20
    Wenderly — February 1, 2011 @ 1:05 am

    So ethereal! Love the extra tips!

    Reply

  21. #
    21
    Nancy@acommunaltable — February 1, 2011 @ 1:56 am

    Beautiful!! Have to say I’ve never had a cake pop – just can’t get past all that frosting!! However, if they were one yours I am sure they would be delicious!!

    Reply

  22. #
    22
    marla {family fresh cooking} — February 1, 2011 @ 2:11 am

    Naomi, beautiful cake pops girl. These would be perfect for a birthday party, baby shower, bridal shower, Valentine’s Day. Anything really. I bet they taste amazing! xo

    Reply

  23. #
    23
    Aimee @ Simple Bites — February 1, 2011 @ 2:11 am

    That first photo is drop dead gorgeous! I can honestly say these are too pretty to eat. Great job!

    Reply

  24. #
    24
    Sylvie @ Gourmande in the Kitchen — February 1, 2011 @ 12:12 pm

    Those are so perfect for a party favor or a Valentine’s Day treat. I love that you used Dulce de Leche as a binder, it’s one of my favorites.

    Reply

  25. #
    25
    Paula {Salad in a Jar} — February 1, 2011 @ 12:13 pm

    Just beautiful! Love the hints. You might make a cake girl out of me yet.

    Reply

  26. #
    26
    Eliana — February 1, 2011 @ 5:38 pm

    This picture is seriously too gorgeous for words. The pops look almost too good to eat.

    Reply

  27. #
    27
    Shaina — February 1, 2011 @ 7:38 pm

    Adorable! Love.

    Reply

  28. #
    28
    Maggie @ Vittles and Bits — February 1, 2011 @ 10:17 pm

    Thanks for all the tips, I was wondering how you got your cake pops to look so perfect (like ALL your yummy treats always do!)

    Reply

  29. #
    29
    Courtney — February 2, 2011 @ 6:52 am

    These are SO beautiful – I’ve never tried cake pops but I think I’m going to have to!

    Reply

  30. #
    30
    Kristen — February 2, 2011 @ 2:38 pm

    Such gorgeous pics and beautiful cake pops!

    Reply

  31. #
    31
    Brooke (Baking with Basil) — February 3, 2011 @ 2:00 pm

    These are so darn cute! Love all the pink!!

    Reply

  32. #
    32
    Maria — February 4, 2011 @ 12:47 am

    Beautiful Pops!

    Reply

  33. #
    33
    Teri — May 15, 2011 @ 1:10 am

    your photos satisfy me…I can almost taste your delectible treats. Yep, I’ve had dessert..just imagining! keep up the good work!

    Reply

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