Short Description

Glitter Cake Pops are bite‑sized treats made of moist cake blended with frosting, shaped into spheres, dipped in chocolate or candy coating, and finished with edible glitter. They are elegant, festive, and ideal for parties, gifts, or simply adding glamour to ordinary dessert occasions.

Why You’ll Love This Recipe

They offer a visually stunning presentation that impresses guests.
Texture balances moist cake interior with crisp outer shell.
Flexible flavour options allow you to match themes or preferences.
Perfect for portion control while still feeling like a special dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake crumbs (any flavour cake, fully cooled)
Frosting (matching or complementary flavour)
Candy melts or white chocolate coating
Edible glitter (food‑safe)
Lollipop sticks or wooden skewers
Vegetable oil or shortening (optional, to thin the coating)
Sprinkles or coloured sugar (optional)

Recipe Card (Example Measurements)

1 cake (about 9‑inch round, any flavour)
½ cup frosting
16 oz candy melts or white chocolate coating
1‑2 teaspoons edible glitter
25‑30 cake pop sticks
1 tablespoon vegetable oil or shortening (optional)

Directions

Crumble the cake into fine crumbs in a large bowl. Remove any large pieces.
Add frosting and mix thoroughly until the crumbs are moist enough to hold their shape when pressed together.
Shape mixture into balls (about 1‑inch diameter) using your hands or a melon baller. Place them on a baking sheet lined with parchment paper.
Chill the shaped cake balls in the refrigerator for at least 1 hour, or freeze for 15‑20 minutes to firm.
Melt the candy coating per package instructions; if it is too thick, add a small amount of vegetable oil or shortening to achieve a smooth, dip‑friendly consistency.
Dip a cake pop stick into the melted coating, insert it into a cake ball about halfway, then dip the cake ball to fully coat. Let excess drip off.
While the coating is still wet, sprinkle or brush edible glitter onto the cake pop. Add any additional decorations desired, such as sprinkles or coloured sugar.
Insert the stick upright into a styrofoam block or cake pop stand to dry completely.

Servings and timing

Makes approximately 25‑30 cake pops (depending on size).
Preparation time: 20‑30 minutes (excluding chilling).
Chilling/firmer stage: 1 hour (or 15‑20 minutes if using freezer).
Coating and decorating: 15‑20 minutes.
Total time: approximately 1 hour 45 minutes.

Variations

Flavour variations: Use chocolate, vanilla, red velvet, lemon, or any cake flavour you enjoy. Change frosting flavour to match or contrast.
Coating colours: Use tinted candy melts or colour white chocolate with oil‑based food colouring for vibrant hues.
Glitter styles: Use fine dust, loose flakes, or shimmer dust. Combine different colours for a metallic or ombré effect.
Theme decorations: Top with tiny sugar pearls, edible gold leaf, or themed sprinkles to suit holidays or celebrations.
Mini version: Create smaller cake balls (½‑inch) for bite‑sized portions.

Storage/Reheating

Store completed cake pops in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate (covered) for up to 5 days. Let come to room temperature before serving to restore texture.
If coating becomes soft in warm conditions, chill briefly to firm up. Do not heat in microwave or oven as coating may crack or bloom.

FAQs

What type of cake works best for cake pops?

Any moist cake works well. Dense flavours like chocolate, red velvet, or carrot yield good results. Avoid overly dry cakes; if dry, mix with a bit more frosting.

Can I use cream cheese frosting for cake pops?

Yes. Cream cheese frosting provides tang and richness. Ensure it is thick enough so the mixture holds together; if too loose, use less cream cheese or more cake crumbs.

How do I prevent cake pops from falling off the stick?

Dip the stick into coating before inserting into the cake ball to help anchor. Chill the balls well so they are firm. Do not wobble the stick when dipping.

What kind of edible glitter should I use?

Use glitter labelled as “food‑safe” or “edible.” Avoid craft glitter. Fine shimmer or dust works best for even coating. Loose flakes must be handled gently.

Can I colour the coating without affecting texture?

Yes, if you use oil‑based food colouring with chocolate or candy melts. Gel food colours may work, but water‑based colours can cause chocolate to seize.

How long will they stay fresh?

Room temperature: up to 2 days. Refrigerated: up to 5 days, covered. After that texture may change; coating could soften or cake may dry.

Can I freeze cake pops?

It is possible, but coating may become brittle and texture suffer upon thawing. If freezing is necessary, wrap individually, freeze solid, then thaw in refrigerator.

What should I do if the coating becomes too thick?

Warm gently using a double boiler or microwave in short increments. Stir continuously. Add a bit of vegetable oil or shortening to loosen the consistency.

How can I ship or gift cake pops without damage?

Place them upright in a sturdy box with dividers. Use bubble wrap or foam peanuts to prevent movement. Chill before shipping so they are firm.

Why does the coating crack after dipping?

Possible causes include coating too cool, cake pop too firm, or drastic temperature changes. Warm coating gradually; ensure cake pops are chilled but not frozen solid before dipping.

Conclusion

Glitter Cake Pops are an enchanting dessert that combine flavour, texture, and visual appeal. With basic ingredients and flexible options, they can be adapted to suit any occasion. Whether you wish to create elegant party favours, a dazzling dessert table, or simply add sparkle to everyday treats, this recipe delivers.