Chocolate Covered Strawberry Cake Pops

Nothing says “sweet” like a Chocolate Covered Strawberry.

They’re a reminder of early summer and fond memories of U-Pick farms and time with loved ones, for me.

With the temperature cooling off in the East, while shooting up to record highs in the West, I thought the perfect dessert for both occasions would be a play on one of summer’s most popular treats.


These cake pops are light, fruity, and decadent with their dark chocolate coating. Try them out this week for a reminder of the best days of summer.

Chocolate Covered Strawberry Cake Pops
– 1 box strawberry cake mix, prepped per box directions, baked, and cooled
– 1 can white frosting
– Dark chocolate candy melts
– Red candy melts, for decorating

1. Crumble cooled cake and mix with 1/2 can of frosting. If too dry, keep adding frosting a scoop at a time until a playdough-like consistency is achieved.
2. Roll into 1 inch balls and place on a parchment-lined baking sheet.
3. Dip the end of a lollipop stick in a bit of melted chocolate and place into cake balls. Continue for all cake pops.
4. Freeze tray of cake pops for 30 minutes while melting dark chocolate candy melts.
5. Submerge cake pops into melted chocolate, then place on parchment-lined baking sheet. Continue for all and refrigerate for 10 minutes.
6. Melt red candy melts and drizzle over cake pops. Refrigerate for 10 more minutes or until all chocolate is set.


If you like strawberry-picking and chocolate covered strawberries “like” this post and share your photos on Instagram or in the comments with #thedessertproject


Salted Chocolate Cake Pops

Boy oh boy…you’d think I’d learn, but noooo! I hop on Pinterest or YouTube, see adorably decorated cake pops and go, “I can make those! Cake pops are easy!”

And then reality hits, I’m covered in chocolate, and there’s the poor clumps of cake pop that didn’t make it through the war process.

For now, though, here are the few cake pops that made it to photographing!


Now, I know that this time around, my problem was that I used too much frosting in my pops (a whole can…) They were too soggy for dipping despite me trying to freeze them overnight. Don’t make the same mistake I did. It’s tempting, but it’ll make the process so much more difficult!!

Albeit this week being a little more…interesting…these cake pops still turned out deliciously sweet and salty!

Salted Chocolate Cake Pops
– 1 box white cake mix, prepared per directions
– 1/2 can Chocolate frosting (I used the new chocolate caramel frosting from Hershey’s and I think it gives great depth of flavor to this recipe)
– 1 package dark chocolate candy melts
– lollipop sticks
– Sea salt

1. Crumble baked and cooled cake and combine with frosting until well mixed.
2. Using a small scoop, form 1 inch touch balls of dough.
3. Place balls onto wax paper lined baking sheet and freeze for one hour.
4. Re-roll balls in hands to form smooth round pops.
5. Melt a bit of chocolate and use to insert sticks into pops. Chill for 10 minutes.
6. In a tall glass microwave-safe container, melt Candy Melts. Submerge pops and tap off excess.
7. Place back on wax paper or in styrofoam to set. While chocolate is still went, sprinkle with a pinch of sea salt.
8. Cool in refrigerator until chocolate hardens.

Keep in mind, you’ll want a glass of milk or coffee with these. They are rich, chocolatey, and dense.


Y’all, if you’ve got a secret on how to make foolproof cake pops I’d love to hear ’em in the comments below and make sure to “like” this post if you want to see more like it!

Cookies & Cream Cake Pops

Raise your hand if you love cake pops!
if your hand is down, I’m sorry to say you’re lying to yourself…

A few weeks ago I posted my Embellished Mini Cupcakes recipe and I had a bit of leftover cake and frosting. Without wanting to waste any good cake or frosting, I decided to mix them together to make some cake pops! (before you go all ‘eww!’ on me, I made these at the same time as the mini cupcakes, I just decided to post the recipe today)

I have decided that while cake pops are more time consuming than difficult, I will never again make cake pops without rolling the outside in some kind of crumbly deliciousness for two reasons: 1) it tastes sooooo good! And 2) it looks way better since no matter how hard I try, my chocolate coating always looks lumpy on my cake pops.

Since Cookies & Cream is one of those ‘universally loved among all ages’ kinds of flavors, I went ahead and rolled my vanilla cake pops in crushed Oreo cookie crumbles. Talk about YUM! Try these out this week and take them to your next event, I’m sure everyone will thank you!


Cookies & Cream Cake Pops

– 1 white cake mix, prepared, baked, and crumbled
– 1/4 cup – 1/2 cup vanilla canned frosting
– Lollipop Sticks
– White melting chocolate (I like the vanilla almond bark for this)
– Chocolate sandwich cookies (Oreos or the like), crushed to a fine powder

1. Mix together cake crumbles and 1/4 cup canned frosting. Add more frosting in a tablespoon at a time until a playdough-like consistency is achieved.
2. Using about a spoonful of cake mixture, roll into a ball shape. Continue until all cake is formed into balls.
3. Chill for 20 minutes in the refrigerator.
4. Melt chocolate in the microwave per package directions in a microwave-safe glass measuring cup. This will make dipping easier.
5. Dip a 1/4 inch of a lollipop stick in melted chocolate and push halfway into a cake ball. Continue until all are lollipop-ed. Chill for 5 minutes in the fridge.
6. Pour Oreo crumbles onto a plate. Spread evenly.
7. Submerge each cake pop in the melting chocolate and tap off excess. Immediately roll the edges in the Oreo crumbles until all sides are covered. You could also choose to only roll the edges and bottom for a cool look too!


8. When all pops are chocolate and Oreo covered, place in fridge for 5 more minutes or until chocolate hardens.


If you love cake pops, “like” this post and send me pictures of your creations!!