Cardinals hold a special place for many people. These Cardinal Cake Pops are a delicious way to show off your love for these beautiful bright red birds. Make these gorgeous cake pops for any occasion or just because you want to add a pop of color to your dessert.
Cardinal Cake Pop Tutorial
These Cardinal Cake Pops are the perfect dessert for any occasion. They’re a great way to use up leftover cake and frosting, and they’re so easy to make! You can also customize them with different colors of frosting or sprinkles. The hardest part of making cardinal cake pops is waiting for them to freeze before you eat one!
Can I Make Cake Balls in Advance
You can make the cake pop mixture a couple of days before you need it. You will want to keep it in the refrigerator until it is time to use it. Since you need to chill the dough to let it set up and firm, you can also make the cake balls ahead of time.
If you have leftover cake ball mixture or want to have it on hand, you can freeze the cake mixture for up to 6 weeks. If you decide to freeze it, you will want to let the cake balls come back to close to room temperature before dipping.
Why Do My Cardinal Cake Pops Fall Off the Stick?
If you find that the cake pops are falling off the stick, it can be that you have made the cake ball too heavy. You want to make sure that you have dipped the stick in the candy before adding it to the cake. This helps the cake stay in place because the candy hardens against the cake acting like glue.
How to Store Cardinal Cake Pops
Cake pops can be stored at room temperature, as long as the temperature is not too hot. If it is too hot, it will cause the chocolate coating to become too soft and possibly melt off the cake pop. Keep the cake pops in an airtight container to prevent them from becoming stale.
Don’t know how to make Cake Pops? I’ve got you covered! Check out my videos along with my tips on my Cake Pop Tutorials Page.
- 1/4 of a 9 x 13 baked cake
- 2 tablespoons frosting
- Red Make N' Mold Candy Wafers
- White Make N' Mold Candy Wafers
- Sprinkles, large hearts
- Sprinkles, orange flowers or leaves
- Sprinkles, mini colored chips
- Shredded coconut
- Cookie sheet lined with wax paper
- Lollipop sticks
- Black food coloring pen
- Place the cake and frosting into a stand mixer with a paddle attachment and blend until a thick “dough” forms.
- Measure into a 1.5 tablespoon cookie scoop, roll, smooth, then shape into a crescent shape. Complete for all the dough. You should end up with 8 – 9 pops.
- Place the dough into the fridge to firm up.
- On your cookie sheet lined with wax paper, place a 2 inch disk of melted white candy for each cake pop. Place the tray into the freezer for 5 minutes to harden. Add a second layer of white candy to half of the disk and sprinkle it with the shredded coconut. Set the tray aside to allow for the candy to dry.
- Remove your dough from the fridge and melt the red candy. Dip your lollipop sticks into the candy then into the back of the bird. Dip the pop and tap off the excess candy. Stand up to dry and harden.
- When all the pops are done and dry, draw a rounded heart to make the face with the black food coloring pen.
- Use a toothpick to add a dot of candy to attach the feet, beak, and wings. Use the tweezers to hold the little sprinkles. Use a second toothpick to add white candy eyes.
- Put some white candy on the Cardinal's belly and place them on the snow disk.
- Enjoy your winter birds!
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