Pot of Gold Cake Pops (Print View)

Chocolate cake balls coated in black candy melts, adorned with gold sprinkles and optional shamrock accents.

# Components:

→ Cake

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

→ Frosting

02 - ½ cup chocolate frosting

→ 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 rim accents
07 - Green fondant or sprinkles for shamrock garnish, optional

# Preparation Steps:

01 - Preheat oven according to cake mix package instructions. Prepare chocolate cake batter following package directions, incorporating required eggs, oil, and water. Bake in prepared pan until a toothpick inserted in center comes out clean. Cool completely to room temperature.
02 - Crumble cooled cake into fine crumbs in a large mixing bowl. Add chocolate frosting and mix thoroughly until mixture achieves a dough-like consistency that holds together when pressed.
03 - Scoop mixture using a 1.5-inch diameter portion tool. Roll each scoop into a smooth ball between your palms. Gently flatten the top of each ball to resemble a pot shape. Arrange on parchment-lined tray.
04 - Refrigerate shaped cake balls for 30 minutes until firm and set.
05 - Place black candy melts in microwave-safe bowl. Melt according to package instructions, stirring at 30-second intervals until smooth and pourable consistency achieved.
06 - Dip tip of each lollipop stick into melted black candy. Insert stick halfway into each cake ball, angling toward center for stability. Stand each pop upright in styrofoam block.
07 - Refrigerate cake pops in styrofoam stand for 10 minutes until candy coating hardens and secures sticks in place.
08 - Working in batches, fully submerge each cake pop into melted black candy melts. Rotate stick slowly and allow excess coating to drip back into bowl. Return to styrofoam stand in upright position.
09 - Immediately after coating while still wet, sprinkle gold sprinkles or edible gold pearls over top of each cake pop to resemble coins overflowing from pot. Work quickly before coating sets.
10 - Melt white candy melts if using. Transfer to piping bag or squeeze bottle. Pipe decorative rim around top edge of each pot for contrasting detail and additional visual interest.
11 - Shape small pieces of green fondant into shamrock forms or apply green sprinkles to sides of pots for St. Patrick's Day thematic accent, if desired.
12 - Allow all cake pops to set completely at room temperature for 30 minutes minimum before serving or packaging.

# Expert Advice:

01 -
  • They look impressive enough to steal the spotlight at any gathering, but the technique is surprisingly forgiving.
  • Once you nail the basic cake pop, you can decorate them however you want, so it never gets boring.
  • Kids and adults both go wild for them, which means you'll actually want to make multiple batches.
02 -
  • If your candy melts are too thick, they'll coat unevenly and crack as they set, so add a tiny bit of coconut oil if needed to thin them out.
  • Room temperature cake pops dip better than cold ones, so pull them out of the fridge a few minutes before coating.
03 -
  • Double-dipping creates a thicker, more luxurious coat that holds decorations better and looks more polished overall.
  • If you want truly professional-looking pots, pipe a thin black or white line around the rim using a piping bag fitted with a fine tip right after the coating sets.
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