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Dulce de Leche Cake Pops

January 30, 2011 By Naomi Robinson | Bakers Royale 43 Comments

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.

Filed Under: Cakes, Party Food, Sweet

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Comments

  1. lexcade says

    January 31, 2011 at 2:02 am

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

  2. chris says

    January 31, 2011 at 3:58 am

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

  3. tia says

    January 31, 2011 at 6:54 am

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

  4. Kita says

    January 31, 2011 at 1:23 pm

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

  5. Blog is the New black says

    January 31, 2011 at 1:55 pm

    So pretty~

  6. Rachel @ Baked by Rachel says

    January 31, 2011 at 2:00 pm

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

  7. Deborah Brown says

    January 31, 2011 at 2:51 pm

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

  8. delphcotecuisine says

    January 31, 2011 at 3:32 pm

    gorgeous cake pops and pics too
    Delphine

  9. Cookbook Queen says

    January 31, 2011 at 6:35 pm

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

    Your photos are absolutely GORGEOUS!!

  10. Dana says

    January 31, 2011 at 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…

  11. Jen @ My Kitchen Addiction says

    January 31, 2011 at 7:28 pm

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

  12. Diane {createdbydiane.blogspot.com} says

    January 31, 2011 at 8:07 pm

    so pretty! I love the pale pink 🙂

  13. Nam @ The Culinary Chronicles says

    January 31, 2011 at 8:15 pm

    Those are just lovely!

  14. Naomi says

    January 31, 2011 at 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!

  15. Amanda says

    January 31, 2011 at 8:29 pm

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

  16. Tracy says

    January 31, 2011 at 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.

  17. Michelle says

    January 31, 2011 at 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.

  18. Amber | Bluebonnets & Brownies says

    January 31, 2011 at 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 🙂

  19. Caroline says

    January 31, 2011 at 9:34 pm

    Those look delicious! Perfect valentine’s treat!

  20. Jamie | My Baking Addiction says

    January 31, 2011 at 9:51 pm

    Great tip, Naomi! These look and sound delicious!

  21. Wenderly says

    February 1, 2011 at 1:05 am

    So ethereal! Love the extra tips!

  22. Nancy@acommunaltable says

    February 1, 2011 at 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!!

  23. marla {family fresh cooking} says

    February 1, 2011 at 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

  24. Aimee @ Simple Bites says

    February 1, 2011 at 2:11 am

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

  25. Sylvie @ Gourmande in the Kitchen says

    February 1, 2011 at 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.

  26. Paula {Salad in a Jar} says

    February 1, 2011 at 12:13 pm

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

  27. Eliana says

    February 1, 2011 at 5:38 pm

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

  28. Shaina says

    February 1, 2011 at 7:38 pm

    Adorable! Love.

  29. Maggie @ Vittles and Bits says

    February 1, 2011 at 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!)

  30. Courtney says

    February 2, 2011 at 6:52 am

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

  31. Kristen says

    February 2, 2011 at 2:38 pm

    Such gorgeous pics and beautiful cake pops!

  32. Brooke (Baking with Basil) says

    February 3, 2011 at 2:00 pm

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

  33. Maria says

    February 4, 2011 at 12:47 am

    Beautiful Pops!

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    May 15, 2011 at 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!

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  43. Melina says

    October 17, 2013 at 7:08 am

    How long do these last and do you need to store them in the fridge? They look amazing!

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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