Funfetti CakePops
These Funfetti Cake Pops are bite sized treats made from crumbled funfetti cake mixed with cream cheese frosting, rolled into balls, chilled, then dipped in candy melts and topped with rainbow sprinkles. They are easy to assemble, kid friendly, and perfect for parties, gifting, or anytime you want a fun, colorful dessert that starts with a simple cake mix.
Equipment
- 40-50 Lollipop sticks 1 per cake pop
- 1 cake pop drying rack or a block of styrofoam
Ingredients
- 1 box funfetti cake mix
- Other ingredients listed on your cake mix box usually eggs, oil and water
- 4 oz. cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 40-50 lollipop sticks
- 12-20 oz white chocolate or vanilla candy melts
- 2-3 teaspoons neutral oil optional
- Rainbow sprinkles jimmies or confetti sprinkles work best
Instructions
Bake and Crumble the cake
- Prepare a funfetti boxed cake mix as directed on the package.
- Let it cool completely in the pan so it does not melt the frosting later. You can even bake it a day ahead.
- Add the cooled cake to a food processor and pulse until they form fine crumbs
Make Cake Ball Dough
- Mix together cream cheese and butter until smooth. Then, add in powdered sugar and vanilla. Keep beating until you have a smooth cream cheese frosting.
- Add about ⅓ of your frosting to your cake crumbs and mix with an electric mixer or stand mixer. Make sure you start with a little frosting and then add more as you keep going. You can always add more frosting, but if you add too much at once, your cake pops will be runny and you’ll have to start over with a fresh cake.
- For added color, you can also add more rainbow sprinkles to your cake and frosting mixture. This will really make the Funfetti part of your cake pops stand out.
- Form your dough into balls, and lay them on a cookie sheet lined with parchment paper. Stick your cake pops in the freezer for at least 30 minutes to set and chill.
Assemble the cake pops
- Melt your melting chocolate according to the package instructions. If your melting chocolate is really thick, try adding a little bit of neutral oil (coconut oil or vegetable oil work well) to it and mixing it in really well. This will give the melting chocolate a smoother texture, and will make it easier to work with.
- Stick just the end of your lollipop stick in the melted chocolate, and then stick it straight down the middle of your chilled cake pop. The chocolate kind of acts like a glue to hold the cake pop to the stick.
- Carefully, coat your cake pop in the melted chocolate, and let the excess chocolate kind of run off. Then, you just give the cake pop a little spin, let the excess chocolate drip off, and you’re good to go.
- While the coating is still wet, immediately add rainbow sprinkles all over.
- Stand the dipped cake pops upright in a cake pop stand or a block of styrofoam. I used a wide vase filled with rice.
- Allow them to set at room temperature until the coating is firm to the touch. Once set, you can transfer them to an airtight container. Store at room temperature for up to 2 days or in the fridge for up to 5 days. If your house tends to run warm and humid, store cake pops in the fridge