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Perfect Beach Ball Cake Pops with White Chocolate Shells

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Bright, cheerful cake pops coated in white chocolate shells with classic beach ball stripes. These fun and easy-to-make treats are perfect for pool parties and kids’ events.

Ingredients

Scale
  • 1 box yellow or white cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/2 cup (120 ml) vegetable oil or melted butter
  • 1 cup (240 ml) water or milk (use dairy-free milk if preferred)
  • 1/2 cup (120 g) cream cheese, softened
  • 16 oz (450 g) white chocolate melting wafers or white candy melts
  • Gel food coloring in red, blue, yellow, and green
  • 50–60 cake pop sticks
  • Styrofoam block or cake pop stand for drying

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake mix according to box instructions by combining eggs, oil, and water with the mix in a large bowl. Pour batter into greased 9×13 inch (23×33 cm) pan.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely on a wire rack (about 1 hour).
  3. Crumble cooled cake into a large mixing bowl. Add softened cream cheese and mix thoroughly until mixture holds together when pressed. Add milk teaspoon by teaspoon if too dry.
  4. Roll mixture into 1.5-inch (4 cm) balls and place on parchment-lined baking sheet. Insert cake pop stick halfway into each ball. Chill in refrigerator for at least 30 minutes.
  5. Melt white chocolate wafers in microwave-safe bowl in 30-second bursts, stirring between each until smooth. Keep warm using a double boiler if needed.
  6. Dip chilled cake pops into melted white chocolate, covering completely. Tap off excess chocolate and stand pops upright in Styrofoam block or cake pop stand. Let shell set slightly but stay tacky (about 10 minutes).
  7. Divide small amounts of white chocolate into separate bowls and add gel food coloring to create red, blue, yellow, and green melts. Use a small paintbrush or toothpick to paint classic beach ball stripes onto each pop while shell is tacky.
  8. Place decorated pops upright and let dry completely at room temperature or in fridge (about 1 hour) until shell is firm and stripes are vibrant.

Notes

Chill cake pops before dipping to prevent breakage. Use gel food coloring to avoid thinning chocolate. Reheat chocolate gently if it thickens. Avoid thick chocolate coating to prevent cracking. Store in airtight container in refrigerator up to 4 days. Freeze uncoated cake balls for longer storage.

Nutrition

Keywords: cake pops, beach ball cake pops, white chocolate shell, kids dessert, party treats, easy cake pops, colorful cake pops

Find it online: https://avabowls.com/perfect-beach-ball-cake-pops-recipe-easy-homemade-white-chocolate-shells-tutorial/