Starbucks Birthday Cake Pops
Make any occasion POP! with these amazing Copycat Starbucks Birthday Cake Pops. These little bite-sized treats are so delicious and perfect gift ideas as well! Skip the expensive trip to Starbucks and make them at home for a fraction of the cost.
Starbucks Birthday Cake Pop Copycat
These Cake Pops are great anytime and anywhere when you want a quick and sweet treat. They’re more than good with beautiful color and tasty flavor. Makes this cake pops for events like birthdays, Pink Parties, Baby Showers, and more!
Key Ingredients You Need
White Cake Mix: I prefer to use Betty Crocker White Cake for my pops, but any type works. You can also take a look at some of my favorite cake recipes for more ideas.
Vanilla Frosting: This can be store-bought or made right at home. Homemade frosting is super simple to make. You can follow this simple Homemade Frosting Recipe.
Candy Melts: Use Wilton Pale Pink Candy Melts for the perfect blush pink cake pops. You can use other colors as well if you desire.
Crisco Shortening: When melted together with the Candy melts, it will give a smoother consistency to dip the cake pops in for an even outer layer.
White Nonpareils: You can use these to decorate the cake pops. They can be found HERE.
Supplies You Need
Popsicle Sticks: You can also use white sticks for suckers, or candies
How To Make Copycat Starbucks Birthday Cake Pops
1. Cake. Follow the instructions on the cake mix and add the batter into a greased 9 x 13-inch dish. Place the cake batter into the oven for 30 minutes at 350 degrees or until a toothpick placed in the middle comes out clean of batter. Take out of the oven and transfer to a wire rack to cool.
2. Cake Pop Batter. Use a fork to break up the cake batter when cool until you have small crumbs. In a large bowl, add in the cake crumbs and continue to crumble the cake some more with the fork.
Put in a can of the frosting and combine using your hands until it is fully incorporated and you have a gooey cake batter mound.
3. Forming the Cake Pops. Use parchment paper to line the cookie sheet and set it right next to the bowl of batter. Form the batter into a 1 1/2-inch ball and arrange it onto the parchment paper until all the batter is used.
4. Popsicle Sticks. Add half of the pink candy melts into a heat-safe bowl and melt in 10-second intervals until smooth. Dip the ends of the popsicle sticks into the melted chocolate and immediately press them into a cake ball. Continue until all of the cake balls have a stick. Set the cake pops into the freezer to chill for 30 minutes.
5. Dipping. Take the cake pops out of the freezer and add the rest of the candy melts into a heat-safe bowl to melt in the microwave until smooth. Add in the 1/2 tsp of Crisco and combine until fully incorporated. Holding the base of the stick, dip it into the melted chocolate until fully coated. Use a large piece of styrofoam as a stand/holder for the dipped cake pops.
Top with nonpareils and continue until all the cake pops are dipped. Let the Cake Pops rest for 1 hour to harden. You can store the recipe in an airtight container and place it in the fridge for the best results. Serve and Enjoy!
More Starbucks Recipes:
- White Chocolate Mocha (Starbucks Copycat)
- Cranberry Bliss Bars (Starbucks Copycat)
- Caramel Macchiato – Starbucks Copycat
- Starbucks Gingerbread Loaf Recipe
Starbucks Birthday Cake Pops
- 1 White Cake Mix – I used Betty Crocker
- 1 can Vanilla Frosting
- 1 bag Wilton Pale Pink Candy Melts
- 1 teaspoon Crisco Shortening
- White Nonpareils – to sprinkle on top Amazon.com: Wilton White Nonpareils Cake Decorating Supplies 3 Ounce (Pack of 1) : Grocery & Gourmet Food
- Popsicle Sticks (White sticks for making Suckers, or Candies)
- Prepare the Cake Mix according to the directions on the back of the box. Grease a 9 X 13 dish, and pour the Cake Batter into the dish. Bake the cake at 350 degrees, for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the dish from the Oven, and set it on a wire rack to cool.
- When the Cake is Completely Cool, use a fork and break up the cake into small crumbs, scraping the bottom of the dish, and sides. Place the Cake Crumbs in a large bowl, and continue breaking up the Cake until fine Crumbs form. Add the Can of Frosting to the Cake Crumbs, and using your hands, mix the crumbs and Frosting until you have a well-mixed gooey mound of Cake mixture.
- Place a large piece of Parchment paper on a cookie sheet, and place it close to the bowl on the counter. Roll the cake mixture into balls about 1 1/2 inches, place on the Parchment paper, and continue until you’ve used all the Cake mixture.
- In a microwave-safe bowl, place about half of the delicate Pink color Candy Melts, and melt them at 10-second intervals, until you can stir them smooth.
- Using the Popsicle sticks, dip the Popsicle sticks into the melted Candy Melts, and immediately into one of the Cake Balls. Repeat until all the Cake Balls have a stick.
- Place the Cookie Sheet in the Freezer for 30 minutes to make sure the sticks adhere to the Cake Pops. After 30 minutes, remove the Cake Pops from the freezer, place the remainder of the Candy Melts in the melted Candy Melts bowl, and melt in the Microwave. When you remove the melted Candy Melts, stir in about 1/2 a teaspoon of Crisco, and stir well to blend.
- Holding the sticks, Dip the Cake Pops into the Pink Candy Melts, place the Cake Pops, with the stick, into a large piece of Styrofoam, and Sprinkle the Nonpareils on top of the Cake Pops. Repeat until all Cake Pops have been Dipped, and Sprinkled. Allow the Cake Pops to sit for 1 hour, while the Candy Coating sets or hardens. Place in an airtight container, and keep refrigerated for best results. Serve, and Enjoy!