Cake Pop Holder

Cake Pop Holder

I LOVE cake pops; they're such a fun dessert to make for kids and adults, but there is one big problem: you need a way to display them!

I have to admit that I've never been a huge cake fan. I prefer desserts that have a bit more texture (and a lot of nostalgia), like brownies or rice krispie treats. The average cake is usually too fluffy for me — so I guess it makes sense that I was totally sold on cake pops after my first bite. I love the chewy texture and the chocolate shell. They're so pretty topped with sprinkles, and they're just the right size for a sweet little treat any day.

It does take a bit of patience to make them, but the trick is to cut off all of the browned, crunchy outer shell from your baked cake so that your mixture is uniform and smooth. It's also important to find the right ratio of cake crumbs to frosting. Too much frosting makes the cake pop too mushy and more likely to fall off during the candy coating step. Trust me, I learned both of these things the hard way!

Part Two: Cake Pop Holder


The 1/8" drill bit just slightly smaller than the lollipop sticks to ensure that they can hold the cake pops upright.

I had a pre-cut piece of 1" thick wood that was 7"x7" square, but I created this template for an 8"x8" square so that yours will look less crowded than the one pictured here. If you buy your wood at Home Depot, you can ask someone to cut your wood, and your first two cuts are free.

Print out this template and make sure that the square is 8" wide (or at least pretty close). You may need to adjust your margins in your printer settings to make sure it is printing at 100% size.

Use painters tape or washi tape to secure your template on top of your wood. Drill through the holes marked on the paper until you've drilled down about 3/4 of an inch.

After drilling your holes, decorate your cake pop stand however you'd like. I used a piece of painters tape to mask off a diagonal piece of the wood and paint a teal block of color.

Part One: Cake Pop Recipe

Makes 25 cake pops

  1. Prepare cake as directed on the box.
  2. While you let the the cake cool, cut off the browned top, edges, and bottom crust so that only the white cake remains.
  3. Crumble the cooled cake into a large bowl. Add 1/3 cup of frosting.
  4. Scoop out a heaping tablespoon of the cake/frosting mixture and use your hands to roll it into a ball. 1.5" wide is ideal.
  5. Place the cake balls onto a plate or tray and freeze for about 15 minutes until they are a little more firm.
  6. Use a small microwavable container so that you can easily dip your cake pop. I find that an 8 oz mason jar works great.
  7. Microwave your candy melt chips as directed on the bag. Stir and check to see if they need more time to melt all the way through.
  8. Insert a lollipop stick about halfway into your cake pop, and then it's time to coat!
  9. I like to place my cake pop on its side into the candy melt, and then I use a swift rolling movement to coat it all the way around.
  10. Add sprinkles on top immediately and then put it straight into your holder to harden.

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