DIY Pink Cake Pops
These Pink Cake Pops are made with only 5 ingredients, and they’re an easy dessert recipe to serve at parties like baby showers, Valentine’s Day, or birthdays.
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You can easily change the colors by swapping the candy melts and sanding sugar to blue or any color you prefer.
You may also want to try my Bite-Sized S’mores Cake Pops or my Chocolate Banana Pops.
How to Make DIY Pink Cake Pops
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Once your cake is baked and cooled, break it all apart into a large bowl, then stir in the frosting.
2. Form into 24 2-inch balls, and discard any leftovers. Then freeze for 20 minutes, and roll again.
3. Melt ¼ cup of candy according to directions, and dip a half inch of the end of a stick into the candy, then poke it into the cake pop about an inch.
4. Melt the remainder of the candy, and dip the cake pops into the melted candy to coat. Top with sanding sugar if desired.
5. Refrigerate for 20 minutes to allow the candy coating to completely set.
Serve and Enjoy!
Important Recipe Notes
- Freezing the cake balls before dipping helps them hold their shape and prevents the candy coating from sliding off.
- A dense cake (like yellow or vanilla) works best for cake pops. Light or airy cakes may crumble too much.
- Tap off excess candy coating to get a smooth, even finish.
- Add sanding sugar or sprinkles immediately after dipping so they stick properly.
- Keep cake pops in an airtight container in the refrigerator for up to 2–3 days. Bring to room temperature before serving.
- You can use different candy melt colors or sprinkles to match any theme or occasion.
Pink Cake Pops
Ingredients
- Unfrosted 9×13 inch yellow or vanilla cake (you can use a box mix or your favorite recipe to make the cake), baked and cooled
- 1 cup vanilla frosting
- 12 oz bag of candy melts
- 24 cake pop sticks
- Pink sanding sugar (optional)
Instructions
- Once your cake is baked and cooled, break it all apart into a large bowl, then stir in the frosting.
- Form into 24 – 2 inch balls, and discard any leftovers. Then freeze for 20 minutes, and roll again.
- Melt ¼ cup of candy according to directions, and dip a half inch of the end of a stick into the candy, then poke into the cake pop about an inch. Once all sticks have been inserted.
- Melt the remainder of the candy, and dip the cake pops into the melted candy to coat. Top with sanding sugar if desired.
- Refrigerate for 20 minutes to allow the candy coating to completely set.
