Equipment needed:
- Whisk
- Mixing bowl
- Fat Daddio’s cake pan 12″x3″ round or 9″x13″ rectangular
- Stand mixer with paddle attachment
- Airtight container or Saran Wrap (for cooling dough)
- Rolling pin (with 5/8-inch guides)
- Round cake pop maker — bite-pop size
- Stick Jig Tool (optional, for centered placement)
- Spatula
- Microwavable bowl (for chocolate)
- Laser thermometer
- Cake pop sticks
- Hand massager (for quick-drip technique)
- Food warming mat (to maintain coating temperature while dipping)
- Flat Surface/Baking Sheet
- Tipless Piping Bags
Cake Pop – Peppermint
Description
Yield: Approximately 30-33 cake pops rolled to 5/8″ and using a bite-size cutter
Ingredients – Cake Dough Base
Ingredients – Dipping & Decoration
Bake & Rest
- Preheat your oven according to the box directions.
- Before preparing the cake batter, add the instant coffee to the water and mix until it’s fully diluted.
- Prepare the cake batter by combining the Betty Crocker Chocolate Cake Mix + 4.5 oz Betty Crocker White Cake Mix, 2 tbsp dark/black cocoa powder, water with the instant coffee previously mixed in, eggs, vanilla emulsion, sour cream, and vegetable oil until smooth.
- Bake according to box instructions.
- Rest: Upon removing the cake from the oven, let it rest for 10 to 15 minutes to allow excess steam to escape, then cover the cake with aluminum foil and allow it to rest for 1 to 2 hours or until it comes to room temperature.
- Once the cake has cooled completely to room temperature, break it into pieces and place them into a stand mixer fitted with the paddle attachment. Add the White Peppermint Blast candy melts previously cut into tiny pieces.
- Mix on low speed until the cake crumbles down into a smooth, pliable Play-Doh consistency.
- Knead the dough for a few minutes by hand to give it the final consistency it requires.
- Roll the dough flat using 5/8-inch guides to ensure consistent depth.
- Cut out individual portions using your cutter.
- Melt the Stover White Peppermint Blast melts with 10-20% Stover Deluxe Melts together until completely smooth.
- Place the bowl of melted coating directly onto your food warming mat set to hold at the target temperature.
- Check the coating with a laser thermometer to ensure it stays steadily within 92°F–98°F.
- Dip the tip of a treat stick into the melted coating, then insert it into the rolled-out cake cutout (almost to the top).
- Fully dip the cake pop into the coating. Apply the hand massager to your wrist for a quick-drip vibration to smoothly shed excess coating.
- Lay the pops flat on a flat surface.
- Allow the coating to set completely before packaging or serving.
CRITICAL: Do not overbake your cake. A larger surface area bakes faster—remove it as soon as a toothpick inserted in the center comes out clean.
Mix the Dough
If needed after 5 minutes, finish kneading by hand.
Portion & Shape
I like to use the Bite Pop size round cake pop cutter from our website.
Insert Cake Pop Sticks & Dip
I use the stick jig tool for precise, centered placement.
Decorate & Set
Pro Tip:
- Black Cocoa Depth: 2 tablespoons of black cocoa powder adds a deep Oreo-like chocolate color and rich flavor without adding extra sugar or dying out the dough.
- Partial Box Moisture Balance: Adding 4.5 of white cake mix increase the total dry volume by about ⅓ box. Increasing the liquid and fat to 1⅓ cups water, ⅓ cup sour cream, 3 tbsp oil, and 4 eggs maintain a rich, pliable texture that won’t crumble.
- Expanded Batch Yield: The extra dry cake mix volume increases the total batch size to 30-33 cake pops when rolled at ⅝-inch depth and cut with the Bite-Pop size round cutter.
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Feel free to use any of our amazing cake-pop makers!
If you like to experiment with more cake-pop recipes, click here to see all my free recipes!