Funfetti Cake Pops From Scratch

funfetti-cake-pops-07 For my daughter’s first birthday, I made her a funfetti cake from scratch. I made way too much cake though, so I had almost an entire cake and enough frosting left to make funfetti cake pops.

funfetti-cake-pops-01I’d never made cake pops before, so I wasn’t sure where to start. I created my recipe based on this basic cake pop recipe I found. Unlike the basic recipe, I didn’t want to use pre-packaged cake or frosting, so I just adapted the recipe using my leftover funfetti cake and frosting.

funfetti-cake-pops-02These funfetti cake pops were much easier to make than I expected. I’ve only worked with candy melt a couple times. I was worried I’d mess them up or they’d be lumpy, but I was super surprised at just how easy cake pops were to make.

funfetti-cake-pops-03I chose to use pastel candy melts because I thought the coating would mimic the funfetti sprinkles.

funfetti-cake-pops-04You could just as easily use a colored coating or white candy melts, especially if you’re going to cover them in sprinkles like I did.

funfetti-cake-pops-05I’m quite happy with how my first attempt at cake pops turned out. Next time, I will crumble the cake by hand so it is a little chunkier and so the sprinkles stand out a little more.

funfetti-cake-pops-06Other than that, these made an adorable and yummy little treat. They were petite enough (two bites!) that I would even give these to my kids as a rare sweet treat.

Funfetti Cake Pops


Funfetti Cake Recipe
Vanilla Butter Cream Recipe (halved)
Nonpareil Rainbow Sprinkles
Lollipop Sticks (~50)
Styrofoam Block
Pastel Candy Melts (2 bags)


Bake the cake in a 9×13 and cool completely. Once the cake is cooled, crumble into fine pieces. I used a food processor, but next time, I would do it by hand so the colored sprinkles remained more intact.

Add 1/2 cup of buttercream to the cake crumbs and mix to combine, add 1-2 tablespoons of frosting at a time until you get the consistency of playdough or clay.

Using a teaspoon or scooper, roll 1 inch balls in your hand. Place the round balls on a waxed paper-lined baking sheet and place in the refrigerator for 1 hour (or 15 minutes in the freezer).

Once your cake balls are cool, melt the candy according to the package directions. Once the candy is melted, dip the tip of a lollipop stick into the candy and gently push into the middle of the cake ball, until half-way in.

Once the lollipop stick is secure, dip the lollipop into the candy melt and spin once around to coat completely, remove the cake pop and tap the edge of the bowl while spinning the stick to evenly disperse the candy around the cake pop. If there is extra at the base of the stick, you can remove with your fingertip.

If you want sprinkles on your cake pop, immediately sprinkle the nonpareils all over the cake pop coating, until evenly sprinkled. Place the finished cake pop in the styrofoam block to dry completely.

Recipe makes approximately 4 dozen cake pops.



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