Funfetti Cake Pops

Do any of you have an intern or rotational person in your office? We always have one and the one who we just had for a while was particularly fun. And because I have then sense of humor of a 5-year old and have memorized every life from every episode of “The Office” I always refer to this kid as ‘the temp.’

I don’t know why I think it’s hysterical to call him a temp. I’ve referenced “The Office” before, and explained that I’m kidding (I think?) so he knows it’s a joke (I hope?).

So he has been on “rotation” with my group for about 4 months and this past Friday was his last day. Tear. His next rotation is in the building across the street and I asked him if we could request to move our cubes so we could throw things at each other….

Not weird at all.

Alright so anyways, the TEMP has an obsession with funfetti cake.

Or funfetti THINGS, I don’t know.

I also happen to know he likes cake. Or cookies. Or baked goods of any sort. I guess you don’t have to know him to know that, you have to know men.

So instead of doing a traditional cake for his last day, I chose to make some 


Oh my goodness these were SO FUN to make.

To make the cake pops, we start with making a funfetti cake from scratch. If you are short on time and need a cheat, use boxed cake mix.


1 1/2 sticks butter, room temperature

1 1/2 cups sugar

1 1/2 cups sifted cake or pastry flour

5 egg whites

1 1/2 teaspoon vanilla extra

1 1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

1/4 cup sprinkles

1/8 cup nonpareils

Begin by creaming the butter and sugar together, until light and fluffy. Add egg whites in one at a time, whipping in between each addition. Then beat in vanilla.

In a separate bowl, sift together the flour, baking soda, and salt. Slowly alternate folding flour mixture and milk into the butter/sugar/egg mixture with a spatula.

Slowly fold in the the sprinkles and nonpareils into batter and GAWK at how PRETTY IT LOOKS!

Spray a 13″ by 9″ pan with cooking spray and spread batter evenly. (I used two 8″ by 8″  pans. Bake at 350 degrees for approximately 25-30 minutes, check with a toothpick.

When cake is fully cooked, take out of the oven and let cool approximately 5 minutes or until pan is cool to touch. Take cake out and let finish cooling for about 45 minutes on a cooling rack.

Once cake is completely cooled, use bread knife to remove the edges, about8-1/4th inch border. I take this off because it’s usually a little more tougher/crisper and doesn’t make the best cake pops.

Cut the rest of the cake into a few big, manageable pieces. Over a large bowl, break up the cake with yr hands into bigger crumbles. Repeat with each section of cake.

Using a hand blender on a low speed, beat the cake until it’s completely broken up into small crumbles.

Now, most cake pop recipes you will find will tell you to use Cream Cheese Frosting for the next step. I tried that once and found the cake balls to be WAY too sweet. Personal preference. So I use Light Whipped Cream Cheese and think the texture and flavor is a lot better!

Spoon half of a 12 oz tub of Whipped Cream Cheese into cake crumbles. Using hand blender on low speed, blend until incorporated into mixture, probably about 45 to 60 seconds.

The mixture will be crumbly and a little chunky. Throw it in the refrigerator for about 30 minutes to chill.

Once dough has chilled, take out and begin forming balls, approximately 1″ in diameter, about 1 tablespoon worth of dough.

Place the balls on two baking sheets and refrigerate again for about 20 minutes. This will harden the balls a little and make them stand up better when you dip them in chocolate.

Just before you are ready to take the cake balls out of the refrigerator melt 12oz chocolate, either in the microwave or in a double boiler. Keep an eye on the chocolate and melt slow. If you burn the chocolate at all, it’ll be hard and won’t be good for dipping the cake balls. (note: if you are doing this in the microwave, heat for 30 seconds on level 4 or 5. Take out and stir in between heating sessions until smooth and creamy)

Note: you can use whatever type of chocolate you prefer. I’ve made these with semi-sweet baking chocolate, dark chocolate and white chocolate. Personally, I like the white chocolate the best but it’s totally up to you!

Using a skewer, roll the cake ball around in chocolate. When the ball is fully covered, stick skewer in approximately 1/2 way through cake ball. as you take it out of the chocolate, rotate the cake pop knocking off excess chocolate and creating a smooth surface.

Stick skewer into a piece of Styrofoam  or into the holes of an inverted strainer. Repeat with all cake balls and let dry. Once dry, keep refrigerated.

I dipped some of mine in the extra nonpareils. They came out so cute looking!

I serve them by putting different varieties of M&M’s into a vase or pretty cups and then placing the cake pops in there. I’ll usually cut the ends of the skewers to make the pops different heights, like a bouquet!


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One Response to Funfetti Cake Pops

  1. Cassandra says:


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