I made these Rainbow Cake Pops for our girls 6th birthday to hand out at school. They loved them!
When I made them back in May of 2018 I hadn’t decided yet to launch my own food blog so I didn’t take many photos especially the step by step pictures. I might have to make these again just for that reason.
I originally got the idea from a video I saw on TasteMade Surprise Rainbow Cake Pops. I loved how they gave you step by step tutorial on how to make these cake pops. It was super helpful. The only difference is that I used the Vanilla Cake recipe from The Sprinkles Baking Book instead of the one they provided.
I have to warn you before you attempt to make these, that you will need to have lots of patience to make these rainbow cake pops. A lot of labor and time go into making this beauties, but they are all worth it in the end. They taste delicious and look phenomenal. People won’t forget about these that’s for sure.
How To Make Rainbow Cake Pops
First, gather all your ingredients.
FOR THE VANILLA CUPCAKES:
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2/3 cup whole milk
- 1 & 1/2 teaspoons pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, slightly softened
- 1 cup granulated sugar
- 1 large egg
- 2 large egg whites
- Rainbow food gel coloring (red, orange, yellow, green, blue, violet)
FOR THE CAKE POP FILLING:
- 1/2 cup white chocolate chips
- 1/3 cup whipping cream
FOR THE COATING:
- Melting Chocolate (I like to use Candiquik OR 1 package of white chocolate chips & 2 teaspoons of coconut oil
SUPPLIES:
- Rainbow sprinkles
- Lollipop sticks
- Plastic wrap
- Stand for drying pops (I like to use a cake pop stand)
FOR THE VANILLA CUPCAKES:
Preheat the oven to 325 F degrees. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, stir together the milk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
Divide the batter into 6 bowls and dye it the colors of the rainbow.
Pour the batter into a cupcake tin lined with cupcake liners, making sure to not mix the colors.
Bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cakes cool completely.
FOR CAKE POP FILLING:
Crumble the cake and place them into individual bowls.
In a small saucepan on medium heat, add 1/2 cup white chocolate chips and whipping cream. Stir constantly until the chocolate has melted.
Divide the white chocolate chip and whipping cream mixture evenly between the 6 individual cake bowls. Stir until the cake is fully coated in the chocolate mixture.
TO BUILD THE CAKE POPS:
Place a sheet of plastic wrap on your cooking surface and stack small disks of each color of cake on top of each other in the order of the rainbow, about 1/2 tablespoon of each color.
Wrap the plastic wrap around the cake and shape into a ball. Remove the plastic wrap and place the cake pop on a plate lined with plastic wrap.
Place in the freezer until firm (about 20 minutes).
Once the cake balls are frozen, if you are using melting chocolate like Candiquik, follow the directions on the package to melt the chocolate. If you are using chocolate chips place them in a microwave safe bowl. Microwave the chocolate chips in 15-second intervals until melted and smooth. Mix coconut oil into the chocolate. Adding the coconut oil to the chocolate chips will help thin out the chocolate making it easier for you to dip the cake balls.
Dip the lollipop sticks into some melted white chocolate and stick one into each cake pop. Return the cake pops to the freezer for the chocolate to set (about 5 to 10 minutes).
Dunk the cake pops into the melted chocolate, gently tapping the lollipop stick to remove any excess chocolate.
Immediately sprinkle some rainbow sprinkles onto the top of the cake pops, then stick into a cake pop holder.
Transfer to the fridge so the chocolate coating can fully set (about 10 to 15 minutes).
Wrap with the Oreo Pops with the lollipop favor bags.
Tips & Tricks
- I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. I found all my Wilton baking essentials at my favorite store, TARGET!
- A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
- My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
- For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
- Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
- Costco, Target, & Amazon are my favorite stores to shop at!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Rainbow Cake Pops
Ingredients
Directions
