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Copycat Starbucks Birthday Cake Pops Recipe

Six pink-coated starbucks cake pop copycat treats covered in rainbow sprinkles standing in a white ceramic holder.
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Make bakery-style cake pops at home that taste just like the popular Starbucks Birthday Cake Pop. This recipe focuses on achieving the right texture and a smooth, crack-free candy coating.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water)
  • 1/2 cup vanilla frosting (store-bought or homemade)
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream (optional, for texture adjustment)
  • 1 bag (12 oz) white candy melts or high-quality white chocolate wafers
  • 1 tablespoon vegetable shortening or coconut oil (for thinning coating)
  • Pink food coloring (gel preferred)
  • Rainbow sprinkles for decoration
  • Cake pop sticks

Instructions

  1. Prepare the white cake according to the package directions, using the required wet ingredients. Bake the cake in a 9×13 inch pan. Let the cake cool completely.
  2. Crumble the cooled cake into a large bowl, removing any overly browned edges.
  3. Add the vanilla frosting and vanilla extract to the cake crumbs. Mix thoroughly with your hands or a stand mixer until a uniform, dough-like consistency forms. If the mixture is too dry, add milk or cream one teaspoon at a time until it holds together when pressed.
  4. Roll the mixture into small, uniform balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.
  5. Chill the cake balls in the refrigerator for at least 30 minutes to firm up. This step is crucial for dipping.
  6. While the balls chill, prepare the coating. Melt the white candy melts (or chocolate wafers) according to package directions, usually in short intervals in the microwave. Stir in the shortening or coconut oil to thin the mixture slightly for easier dipping.
  7. Add a few drops of pink gel food coloring to the melted coating and stir until the color is uniform.
  8. Prepare your dipping station: have the chilled cake balls, melted pink coating, cake pop sticks, and sprinkles ready.
  9. Dip the tip of a cake pop stick about halfway into the melted coating. Insert the coated end of the stick about halfway into a chilled cake ball. This acts as ‘glue.’ Return the cake pop to the freezer for 5-10 minutes to set the stick firmly.
  10. Hold the stick and dip the entire cake ball into the pink coating, rotating it to cover completely. Gently tap the stick against the side of the bowl to allow excess coating to drip off.
  11. Immediately sprinkle the wet coating with rainbow sprinkles.
  12. Place the finished cake pop upright in a styrofoam block or cake pop stand to set completely at room temperature or in the refrigerator.

Notes

  • For the smoothest coating, use high-quality candy melts or compound chocolate. Real chocolate requires tempering, which adds complexity.
  • If your coating hardens too quickly while dipping, reheat it briefly in 10-second bursts in the microwave.
  • To prevent the coating from cracking, ensure the cake balls are very cold when dipping, and use a small amount of shortening/oil in the melts.
  • Store finished cake pops in an airtight container at cool room temperature for up to 3 days, or refrigerated for up to one week.

Nutrition

Find it online: https://cravybite.link/starbucks-cake-pop-copycat-recipe-home/