Cake balls—or cake pops—started to rise in popularity around 15 years ago, and they’ve continued to be a beloved treat ever since. So much so that they have their own day. The 1st of February is National Cake Pop Day.
But who needs a single day for cake pops when you can enjoy them every day?
In today’s article, we’re going to show you how to make a cake ball recipe by Martha Stewart, but we’ve also included some other pop-type treats if you’re not a cake person.
So, stick with us and find your next tasty treat below.
The Cake Ball Trend
The cake ball trend has taken the culinary world by storm, offering a creative and delicious way to enjoy the essence of cake in a more fun and manageable form.
These treats are made by combining crumbled cake with frosting, forming them into balls, and then dipping them in a chocolate or candy coating.
This method not only provides an excellent use for leftover cake but also allows for an array of flavor combinations and decorations, making each batch unique.
Cake balls have become a fixture at celebrations, allowing bakers to showcase their creativity in both flavor and presentation.
Sprinkles and candy-coated chocolates for decoration
Directions
Begin with a standard 9-by-13-inch chocolate cake, which provides the base for the pops.
After baking and cooling, trim the hard edges off the cake to ensure a soft, uniform texture.
Crumble the trimmed cake into fine pieces using either your hands or a food processor, aiming for a fine, consistent crumb.
For the binding agent, use 2 cups of cream cheese buttercream frosting. The frosting not only adds moisture and flavor but also helps the cake crumbs adhere to form stable balls.
Thoroughly mix the cake crumbs with the frosting in a large bowl until the mixture is evenly moistened and can hold its shape when rolled.
Proceed by rolling this mixture into 1 1/4- to 1 1/2-inch balls. Place these on a lined baking sheet and chill in the refrigerator until they are firm, which will make them easier to shape further.
Once chilled, shape the balls into mini cupcakes using a flower-shaped cookie cutter to create a distinctive cupcake base and a rounded top.
Next, prepare two types of coatings: chocolate bark and pink or white candy melts. Melt the chocolate bark in a double boiler or a microwave, stirring until smooth.
Dip the base of each shaped cupcake into the melted chocolate, then set them on parchment paper to harden. Following the base, dip the top part of each cupcake shape into melted white or pink candy coating for contrast.
To finalize, decorate each mini cupcake with colorful sprinkles and place a candy-coated chocolate, such as an M&M, on top to mimic a cherry.
Other Pop Treats From Martha Stewart
If Martha Stewart’s cake balls are not your cup of tea, you might enjoy some pop treat alternatives that are perfect for special occasions.
These heart-shaped treats, known as Valentine Heart Pops, are a thoughtful (and tasty) gift for your loved ones.
Created with a blend of cookie dough and vibrant candy centers, these pops will tempt anyone with a sweet tooth.
The process begins with preparing a soft, vanilla-infused cookie dough. Once rolled and cut into heart shapes, the cookies are baked until golden and tender yet crisp.
In the next step, light corn syrup and sugar are boiled to the hard-crack stage to ensure the candy solidifies with a shiny, glass-like finish.
Optional flavorings like peppermint or cinnamon can be added, along with a touch of pink or red food coloring, to enhance the love look.
The warm candy is then poured into the center of each cookie, filling the heart shapes with a glossy, flavorful candy.
Each pop offers a delightful contrast of crunchy cookie and smooth candy. Whoever the recipient is, they’re a lucky devil.
Apple Pops are a delightful and slightly healthier alternative to more traditional sweet snacks, combining the crisp freshness of apples with the indulgent flavors of caramel and chocolate.
To begin, select 3-4 large, firm apples—Granny Smith or Gala varieties work well for their texture and slight tartness, which complements the sweet coatings. Wash, core, and slice the apples into 1/2-inch-thick rounds, maintaining the apple’s natural shape – this is important for the final look.
Each slice needs a small slit at the bottom to insert a wooden stick. Ensure the apple slices are dry by blotting them with paper towels; this helps the caramel adhere better and prevents it from sliding off due to moisture.
Warm the caramel on low heat until it reaches a smooth, dipping consistency. Dip each apple slice fully into the caramel, letting the excess drip off to ensure a thin, even coating.
Before the caramel sets, drizzle melted chocolate over the slices for a rich flavor contrast. Sprinkle with chopped peanuts for a nutty crunch and rainbow sprinkles for a color pop.
Arrange the coated slices on a parchment-lined tray and refrigerate until the chocolate is firm, typically about 10 minutes.
We recommend getting the kids involved in this fall recipe – they’ll love it.
Final Thoughts
Martha Stewart’s recipes for cake balls and her other pop treats provide not just a variety of delightful options for desserts but also an opportunity to get creative in the kitchen.
Whether you’re planning a party or looking for a fun cooking project, these recipes offer something special for every occasion, ensuring your dessert table is both beautiful and delicious.
A Tasty Cake Ball Recipe From Martha Stewart (And Other Pop Treats)
Recipe by Barbara HuntCourse: Martha Stewart
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
Ingredients
9-by-13-inch chocolate cake
2 cups of cream cheese buttercream frosting
Chocolate and white or pink candy coating
Sprinkles and candy-coated chocolates for decoration
Directions
Prepare the Cake Base: Bake a standard 9-by-13-inch chocolate cake. After cooling, trim away the hard edges and crumble the cake into fine pieces using your hands or a food processor.
Mix with Frosting: Combine the cake crumbs with 2 cups of cream cheese buttercream frosting in a large bowl. Mix thoroughly until it is evenly moistened and can hold its shape when rolled.
Form and Chill the Balls: Roll the mixture into balls measuring 1 1/4 to 1 1/2 inches in diameter. Place the balls on a lined baking sheet and refrigerate until firm.
Coat and Decorate: Dip the chilled balls first in melted chocolate and then in pink or white candy melts. Set them on parchment paper to harden. Finish by decorating with colorful sprinkles and topping each with a candy-coated chocolate.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
