Owl Cake Pops
- Cake mix of choice
- Candy melts
- Wilton Candy eyeballs
- Chocolate chips
- Make your cake balls, either by hand, or using a Cake Pop Maker
- If making by hand, bake a cake, then mush cake up and mix with a little frosting. Form into balls.
- Melt your chocolate, and dip your stick in, then insert it into your cake ball.
- Refrigerate or freeze for at least 30 minutes.
- Dip into chocolate. Tap lightly on edge to get excess chocolate off.
- While chocolate is still wet, put chocolate chips on top for ears, and half of a Cocoa Melton each side for the wings.
- Let set.
- Refrigerate or put in freezer again, at least 10-15 minutes.
- Dip again. (Do your best to not let your chocolate chips or wings melt or slide.
- While chocolate is still wet, put Wilton Candy Eyeballsand sprinkles for feet and beak.
- Let dry.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I got the idea from Bakerella, who is a genius with cake pops. I have made cake pops several times, and there is some trial and error. This book is full of great tips and advice for making the perfect cake pops. I almost always end up referring to it, or calling my friend who makes them regularly to figure out what I am doing wrong.
- Do not let your chocolate over heat. If you overheat, add some shortening to get back to the desired consistency.
- Refrigerate your cake balls or freeze them before dipping them, that way they will stay on the stick, and coat more evenly. It will also help keep the chocolates from melting when you redip them.
- Be patient. This takes time, but they turn out very cute.
For this fun project you can read: Otto the Grouchy Owl