Kosher homemade cake pops are a recent phenomenon that we just had to try making for ourselves from scratch. They are as fun to look at as they are to eat. Bring the whole family in on the excitement, this is one of those recipes the kids can make along with you and if they do not get the cake pop sticks in perfectly, that is part of the fun. Perfect for Mother's Day, Shavuot, or a special birthday, this recipe is kosher, dairy free, and nut free.
This Recipe Is Kosher
Many times in the past while I was stopping to get my caffeine fix my kids would see these gorgeous looking cake pops in the bakery display case and always ask if they could have one but they always got the answer, "sorry, they're not kosher."
Can we just pause for a minute to reflect how great it is that kids will accept this unfailingly. Instead of tantrums and tears if I say it's not kosher it's just intrinsically understood that this is not a food we eat, end of discussion. Your kids too?
Special Equipment Needed
In the spirit of transparency I will come right out and say, the kosher homemade cake pops recipe is a lot more complicated that I expected them to be. But if you read all my tips I think I will substantially flatten the learning curve for you. Fortunately, you can make these without a cake pop maker. Here is a list of the special equipment you will need:
- Cake pop sticks: you can also use popsicle sticks instead of cake pop sticks but the official cake pop sticks will look and work best for this recipe. Here is a link to the sticks we used - Wilton 4-Inch Lollipop Sticks, 150/ Pack
- Candy melts: Wilton Bright White Candy Melts Candy, 12 oz.
- Sprinkles: Wilton Valentine's Day Sprinkle Set, 4-Count
I ended up making this recipe over two days. The first day we baked the cake and allowed it to cool. Separately we made the frosting and let it spend the night in the fridge. Two make-or-break rules for cake pops are:
- The cake mixture must be chilled and stay as cold as possible throughout the process. They need to be good and cold so the stick stays attached while dipping into the melted chocolate and so the cake balls don't fall apart.
- Do not use too much frosting! This is not the time to start gobbing on the frosting. We discovered the hard way, so you do not have to, that too much frosting mixed into the cake will create a soggy cake pop that is unappealing even to the most sweet toothed of kids.
A Step By Step Guide
Time needed: 2 hours.
Homemade cake pops step by step
- Prepare the cake and the frosting
Start with a boxed cake mix and you can choose any flavor you like for this kosher cake pop recipe. Just follow the instructions on the box and bake in a 9x13 pan. Allow the baked cake to cool for at least an hour. You can also use leftover cake if you have it.
Make your own homemade frosting or use canned frosting if you prefer. Making frosting is so simple and homemade frosting is so much healthier (if you can call frosting healthy!) and it just tastes exponentially better. I suggest you try making our recipe and see for yourself.
- Make the cake pop batter
Once the cake is completely cooled and the frosting is done you're ready for the fun part. Take a handheld electric mixer and, on the lowest setting, use to crumble your cake into tiny crumbs. If you do not have an electric mixer you can use your hands just be sure not to leave any big lumps.
When cake is reduced to crumbs you will add a small amount of frosting and mix thoroughly. You can add more as you go. Do Not add too much! You want the batter to be thick like a peanut butter consistency.
Once you've created your kosher cake pop batter you should rechill for at least 2 hours. I covered mine and stuck them on a table in the garage for a couple hours because it was 30ºF outside but the fridge or freezer also work perfectly.
- Assemble the homemade cake pops
After your cake pops have chilled out it's time to insert the cake pop sticks. The best way to get them to stick is to dip them into some of the melted chocolate then insert the stick about halfway into the cake pop ball. If you'd like to move immediately to dipping the cake pop I would suggest only taking 3-4 chilled cake pops out of the fridge at a time so the rest don't warm up while they're waiting.
To make the melted chocolate you can melt the chocolate melts in the microwave in 30 second increments stirring between increments until good and melted. You can also do this over a double boiler on the stove just take care to not burn the chocolate.
For coating the cake pops there are two techniques, you can either dip the ball into the melted chocolate or you can use a spoon to pour the melted chocolate to coat the cake pop ball. I found the spoon method much easier for kids to do successfully.
Decorate with sprinkles or drizzled chocolate or anyway you like, then allow to dry for at least half an hour.
If you have an empty cardboard box you can poke some tiny holes and stick the sticks in as a quick and easy cake pop holder/drying rack.
Serving Ideas For Cake Pops
Some great ideas for when to serve cake pops:
- Mishloach manot-- customize to fit any theme!
- Bris/ kiddish
- Vort/ engagement party
- Wedding favors
- Birthday parties
- Mother's Day
- Rosh HaShanna
- Cake pop sticks
- electric mixer
- 9x13 baking dish
- 1 box cake mix
- egg as directed on cake mix box
- oil as directed on cake mix box
- 1 bag candy melts
- ½ stick butter (or pareve equivalent) softened
- 1-1 1/14 cup powdered sugar
- 1 ½-2 tsp milk or heavy cream (or pareve equivalent)
- 1 tsp vanilla extract
- Bake cake according to instructions on box. Bake in a 9x13 pan.
- Cool cake for one hour or until completely cool.
- Use electric hand mixer to turn cake into tiny crumbs.
- Mix frosting into cake crumbs until mixed into a paste. Take care not to use too much frosting.
- Roll into golf ball sized balls and place on parchment paper lined baking sheet to cool.
- Chill cake pop batter for at least 2 hours.
- Insert sticks and coat with melted chocolate.
- Decorate and allow to dry.
To make frosting:
- Place all frosting ingredients in a bowl and use electric mixer to cream into frosting.
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