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