Cake Pops 4 Ways

Chef 3009 Videos
Author: on YouTube

Galaxy 'Box' Cake Pop

for 20 pops


1 box yellow cake mix, prepared according to package instructions
⅓ cup vanilla frosting
¼ cup white chocolate, melted

½ cup water, divided
1 ½ teaspoons gelatin, 1 packet
½ cup sugar
2 oz condensed milk
¾ cup white chocolate
light blue food coloring
purple food coloring
navy food coloring


  1. Preheat oven to 350˚F (180˚C).
  2. Prepare the yellow cake batter according to package instructions and pour into greased pan.
  3. Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
  4. In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
  5. Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
  6. Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
  7. In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
  8. In a medium saucepan, combine ¼ cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
  9. Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
  10. Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
  11. Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
  12. Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
  13. Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
  14. Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
  15. Enjoy!


S’mores Cheesecake Pops

for 16 pops

10 graham crackers
½ cup butter, melted
16 oz cream cheese, softened
½ cup powdered sugar
2 teaspoons vanilla extract
3 cups mini marshmallow
4 oz white chocolate, melted
16 oz milk chocolate, or dark chocolate, melted
2 teaspoons coconut oil, optional


  1. In a freezer bag or food processor, crush the graham crackers to a sand-like consistency. Add the melted butter and stir until combined.
  2. Transfer to an 8x8-inch (20x20-cm) baking dish lined with parchment paper and firmly pack it down to form the “crust.” Freeze until the cheesecake mixture is ready.
  3. While the crust is freezing, combine the cream cheese, sugar, and vanilla extract, and mix until smooth.
  4. Spread the marshmallows out on a baking sheet lined with parchment paper. Broil the marshmallows for about 1-2 minutes, watching closely to make sure they don’t burn. You want them to brown up a little though to achieve a “toasted” flavor.
  5. Carefully scrape the marshmallows from the sheet into the cheesecake mixture. Mix thoroughly.
  6. Transfer the toasted marshmallow cheesecake mixture into the baking dish on top of the crust and smooth until even.
  7. Freeze at least 1 to 2 hours until the mixture is firm enough to cut. Remove the set cheesecake from the dish and cut into even square shapes, depending on how big you want your pops.
  8. Dip each stick in melted white chocolate and place into each cut square, this will help secure the sticks into the cheescake. Freeze until solid, about one hour.
  9. Microwave the milk (or dark) chocolate in 15 to 30 second increments to melt, stirring thoroughly each time. Add coconut oil if the chocolate seems too thick for dipping.
  10. Dip the set pops into the chocolate and stand upright to set (a cardboard box or piece of styrofoam works best if you don’t have a stand).
  11. Decorate with the remaining white chocolate and crushed graham crackers.
  12. Enjoy!


Key Lime Pie Pop

for 12 pops


1 cup graham cracker, finely crushed
2 tablespoons sugar
1 pinch salt
2 tablespoons butter, melted

3 yolks egg
14 oz condensed milk
½ cup lime, juiced
1 pinch salt
2 cups chocolate, melted


  1. Preheat the oven to 350˚F (180˚C).
  2. Combine the pie crust ingredients in a medium bowl and mix well.
  3. In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside.
  4. In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well.
  5. Scoop the filling onto the crust in the tin, about ¼ cup (30 g) each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours.
  6. Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes.
  7. Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set.
  8. Enjoy!


Carrot Cake Cake Pops

for 10 servings

1 carrot cake
10 brigadeiroes
condensed milk
1 chocolate bar, melted


  1. Break the cake into a large bowl, crumble it until it is in fine crumbs.
  2. Add sweet condensed milk and mix until you form a dough.
  3. Open a small amount of dough and cover one brigadeiro in it, rolling until you form a ball.
  4. Add one stick into each ball and freeze for 15 minutes.
  5. Dip your cake pops into melted chocolate, covering them.
  6. Let it rest and add some sprinkles on them.
  7. Enjoy!