Starbucks Birthday Cake Pops Recipe

5 from 22 votes

Starbucks Birthday Cake Pops Recipe

You can make Starbucks Birthday Cake Pops from scratch at a fraction of the price! My cake pop recipe is easy, and it tastes like Starbucks! My entire family loves this recipe, and I make it in bulk so my grandkids can have a birthday cake pop anytime!

Prep Time15

Cook Time30

Freezing Time1

Total Time1 45

Course: party, Treats

Cuisine: American

Servings: pops

Calories: 217kcal

Author: Ruth Grindeland

Cost: $10.00

Equipment

Ingredients

1 baked cake
2 tablespoons frosting
40 ounces candy melts
nonpareils sprinkles

Instructions

Step One: Prep

Prepare a baking sheet by lining it with parchment paper.
Create a drying station. You can make a stand by poking small holes in a Styrofoam block or cardboard box. You can purchase a stand on Amazon. You can also dry the cake pops on the baking sheet.

Step Two: Prepare the Crumbs

Start with a baked cake. Break the cake into scraps by hand or with a stand mixer with a paddle attachment.
Add 2 tablespoons of frosting to the crumbs and mix well until the mixture binds together.

Step Three: Shape the Cake Balls

Take a tablespoon of cake scraps and roll it into a golf-sized ball. Use your hands or a cake pop press. Repeat until you have formed all the balls.
Place the baking sheet with the cake balls in the freezer for 30 minutes.

Step Four: Set the Sticks

Melt two tablespoons of candy coating in a microwave-safe bowl. Microwave at a 50% power setting and set the timer for 20-second bursts. Stir between bursts. Continue to microwave until the candy is 80% melted. Note: The candy can go from melted to burned in seconds!
Note: If creating a custom color, melt the entire batch now to ensure color consistency.
Dip the stick in the melted chocolate or coating and insert it into the center of the ball. Place the cake pop on the prepared baking sheet, with the stick straight up.
Repeat for all the cake pops. Refrigerate for one hour.

Step Five: Set the Outside Coating

Melt the remaining coating in a large bowl or container. Use a container you can submerge the cake pop in. I like to use a small Pyrex measuring cup, either 1 -or 2-cup size.
Remove 2-3 cake pops from the refrigerator at a time. Dip each one into the melted candy coating. Move the cake pop from front to back and side to side to create an even coat.
Lift the cake pop out of the coating at a 45-degree angle and let the excess coating drip off. Gently tap on the edge of the measuring cup or container to remove any excess coating.

Step Six: Add Sprinkles and Dry

While the coating is still wet, scatter the sprinkles on top. I do this over a teacup, so it is less messy.
Place the cake pops upright in the drying station. If you do not have a drying station, lay them flat on a baking sheet lined with parchment paper. Let the coating harden entirely before eating.

Notes

- Less is More with Frosting: Use just two tablespoons of frosting per cake. Any more and your cake pops will turn greasy.

- Freeze the Cake Balls: Freezing the cake balls helps them hold their shape and stay on the stick while dipping.

- Microwave Candy Melts Carefully: Microwave candy melts in 20-second bursts at 50% power, stirring in between, until 80% melted. The heat will finish melting the rest.

- Set Up Three Stations: Organize your counter into dipping, sprinkling, and drying. Work on one cake pop at a time, or the sprinkles won’t stick.

High Altitude Adjustments: Modify for high altitude if you live above 3,000 feet. I recommend Colorado State University or King Aurther as resources.

Storing

Refrigerator - Store in the refrigerator for up to seven days.
Freezer -Place cake pops on a baking sheet lined with parchment paper and freeze until solid, about an hour. Then, transfer them to an airtight container and freeze them for up to four weeks. To thaw, let them sit at room temperature for about 30 minutes.

Nutrition