pot of gold cake pops (Printable)

Whimsical cake pops shaped like pots filled with edible gold, ideal for festive celebrations.

# What You'll Need:

→ Cake

01 - 1 box (14.25 oz) chocolate cake mix with required eggs, oil, and water per package instructions

→ Frosting

02 - ½ cup chocolate frosting, store-bought or homemade

→ Decoration

03 - 14 oz black candy melts
04 - 2 oz gold sprinkles or edible gold pearls
05 - 24 lollipop sticks
06 - 1.75 oz white candy melts, optional for accents

→ Optional

07 - Green fondant or sprinkles for shamrock accents

# How to Make It:

01 - Preheat oven and prepare chocolate cake according to package instructions. Bake until a toothpick inserted in the center comes out clean, then allow to cool completely at room temperature.
02 - Crumble the cooled cake into fine, uniform crumbs in a large mixing bowl using your hands or a fork.
03 - Add chocolate frosting to the cake crumbs and mix thoroughly until a firm dough-like consistency forms.
04 - Scoop mixture using a cookie scoop and roll into 24 uniform balls approximately 1.5 inches in diameter. Flatten the tops slightly to resemble pot shapes.
05 - Place shaped balls on a parchment-lined tray and refrigerate for 30 minutes until firm.
06 - Melt black candy melts in a microwave-safe bowl according to package instructions, stirring at 30-second intervals until smooth.
07 - Dip the tip of each lollipop stick into melted black candy, then insert it halfway into each cake ball. Work quickly to prevent sticks from slipping.
08 - Chill cake pops for 10 minutes in the refrigerator to firmly set the sticks in place.
09 - Dip each cake pop fully into melted black candy melts, rotating to ensure complete coverage. Allow excess coating to drip off, then stand upright in a styrofoam block or cake pop stand.
10 - Before the black coating sets completely, immediately sprinkle gold sprinkles or edible gold pearls on the tops to resemble coins in the pot.
11 - Using melted black or white candy melts, pipe a decorative rim around the top edge of each cake pop for enhanced definition.
12 - If desired, attach green fondant shamrocks or apply green sprinkles to the sides of each pot for St. Patrick's Day theming.
13 - Allow all cake pops to set completely at room temperature before packaging or serving, approximately 1 hour.

# Expert Advice:

01 -
  • They look like tiny works of art but taste like the best chocolate cake experience, all in one bite-sized package.
  • Kids and adults actually stop talking when they see them, which is worth every minute of decorating time.
  • The black-and-gold color combination photographs beautifully, making your kitchen feel like a celebration even on ordinary days.
02 -
  • If your cake pops fall off the sticks during dipping, it means either the stick wasn't inserted far enough or the chill time was skipped. Don't rush the 30-minute refrigeration or the 10-minute stick-setting time.
  • Candy melts that look grainy or thick have seized, which happens when moisture touches them. Start fresh with a new batch rather than trying to save it, and always use completely dry utensils.
  • Room temperature is your friend here. If your kitchen is too warm, the coating will stay soft and the pops will look messy. A cool kitchen makes decorating infinitely easier.
03 -
  • Keep your melted candy melts at the right temperature by using a slow cooker on the lowest setting rather than repeated microwave bursts; it stays pourable without overheating.
  • Double-dip the first few pops in black coating for an extra-thick shell that looks even more impressive and holds the weight of decorations more securely.
Go Back