These Wicked Cake Pops have green cake pops with black and white striped sticks to represent Elphaba and bright pink cake pops with silver star wands to represent Glinda. They are perfect for a Wicked Party or dessert table!
I made these Wicked Cake Pops for my daughter's Wicked Birthday Party. I followed my Easy Cake Pops recipe and used black and white paper straws as the sticks for the green Elphaba cake pops and silver Princess wands as the sticks for the pink Glinda cake pops.
The black and white paper straws remind me of tights worn by the Wicked Witch of the East in the Wizard of Oz. With that being Elphaba's sister Nessarose, this fit the theme.
I used these silver plastic princess wands as sticks for Princess Cake Pops in the past. I thought they would work well for Glinda.
These were so cute on the table! My girls love cake pops, so they were very excited for these.
Supplies
- 1 cake mix, prepared according to package directions
- Easy Vanilla Buttercream
- dark green candy melts
- dark green sanding sugar
- bright pink candy melts
- bright pink sanding sugar
- black and white striped paper straws
- plastic silver star princess wands
Bake the Cakes
When I make cake pops, I usually just use a cake mix to keep it simple because I'm usually making many other desserts for a party. You can use any homemade cake recipe you like if you prefer.
Prepare the cake according to the package directions. You can bake it in a 13x9-inch pan or two round pans.
Mix and Scoop the Cake
I almost exclusively use my Easy Vanilla Buttercream for cake pops. You can use any homemade or store bought frosting, as it's just providing the binder for the cake crumbs.
Process the cake into crumbs by placing pieces of the cake into the bowl of a stand mixer fitted with a paddle attachment.
Add about ¼ cup frosting and mix until incorporated. You want all of the crumbs to stick together. Add more frosting if the mixture is not sticking together.
Wearing food safe nitrile gloves, scoop a few tablespoons of the dough and roll it into a ball. Repeat with the rest of the dough until you have about 24 to 32 balls, depending on size. Place them on a waxed paper lined baking sheet.
Refrigerate for at least 4 hours or freeze for 30 minutes.
Dip the Cake Pops
Melt the dark green candy melts according to the package directions. I use a tall glass, mason jar, or measuring cup and microwave them at 50% power in 30-second intervals until completely melted.
Dip the end of a black and white striped paper straw into the melted green candy melts.
Carefully insert the straw into the cake ball.
Repeat with until half of the cake pops have been made.
Melt the bright pink candy melts according to the package directions until completely melted.
Dip the end of a silver princess wand into the melted pink candy melts, and carefully insert the wand into the cake ball.
Repeat with the remaining cake pops.
Refrigerate the cake pops for about 10-15 minutes to set the stick. You may need to reheat the candy melts to get them to melt completely again so the candy is smooth enough for dipping.
Have the dark green sanding sugar ready with a dish to catch the excess sugar, as well as a new baking sheet covered in waxed paper.
Taking only a few cake pops out of the refrigerator at a time, dip each cake pop in the melted green candy melts, shake off the excess, and quickly shake on the green sanding sugar.
Place the dipped cake pops on the new baking sheet. Allow some of the candy melts to run off and move the cake pop around a few times to remove the excess so it doesn't pool around the bottom.
Once you have dipped all of the green cake pops, refrigerate them to set the candy melts while you rewarm the pink candy melts. Have a bowl and the pink sanding sugar ready.
As you did with the green cake pops, take only a few cake pops out of the refrigerator at a time. Dip each cake pop in the melted pink candy melts, shake off the excess, and quickly shake on the pink sanding sugar.
Place the dipped cake pops on the waxed paper lined baking sheet, allowing some of the excess melts to run off and moving the pop around a few times to prevent pooling.
Continue to refrigerate the cake pops until ready to serve.
Gluten Free Option
Use a gluten free cake mix. I like King Arthur brand gluten free cake mixes.
📖 Recipe
Wicked Cake Pops
Equipment
- 2 9-inch round pans
- Food safe disposable nitrile gloves
- 12 black and white striped paper straws
- 12 silver plastic princess wands
Ingredients
- Non stick baking spray
- 1 box cake mix such as Duncan Hines (prepared according to package directions)
- ¼-½ cup frosting homemade or store bought (see note)
- dark green candy melts
- dark green sanding sugar
- bright pink candy melts
- bright pink sanding sugar
Instructions
Bake the Cake:
- Prepare two 9-inch round cake pans by spraying them with a baking spray such as Pam for Baking.
- Prepare the cake mix batter according to the package directions.
- Divide the batter equally between the two pans.
- Bake the cakes according to the package directions. Remove the pans from the oven and allow to cool for 10 minutes in the pans.
- Remove the cakes from the pans to cooling racks and allow them to cool to room temperature.
Make the Cake Pops:
- Process the cakes into crumbs by placing pieces of the cake into the bowl of a stand mixer fitted with a paddle attachment.
- Add about ¼ cup frosting and mix until incorporated. You want all of the crumbs to stick together. Add more frosting if the mixture is not sticking together.
- Wearing food safe nitrile gloves, scoop a few tablespoons of the dough and roll it into a ball. Repeat with the rest of the dough until you have about 24 to 32 balls, depending on size. Place them on a waxed paper lined baking sheet.
- Refrigerate for at least 4 hours or freeze for 30 minutes.
Dip the Cake Pops:
- Melt the dark green candy melts according to the package directions. I use a tall glass, mason jar, or measuring cup and microwave them at 50% power in 30-second intervals until completely melted.
- Dip the end of a black and white striped paper straw into the melted green candy melts. Carefully insert the straw into the cake ball. Repeat with until half of the cake pops have been made.
- Melt the bright pink candy melts according to the package directions until completely melted. Dip the end of a silver princess wand into the melted pink candy melts, and carefully insert the wand into the cake ball. Repeat with the remaining cake pops.
- Refrigerate the cake pops for about 10-15 minutes to set the sticks. You may need to reheat the candy melts to get them to melt completely again so the candy is smooth enough for dipping.
- Have the dark green sanding sugar ready with a dish to catch the excess sugar, as well as a new baking sheet covered in waxed paper.
- Taking only a few cake pops out of the refrigerator at a time, dip the paper straw cake pops in the melted green candy melts, shake off the excess, and quickly shake on the green sanding sugar.
- Place the dipped cake pops on the new baking sheet. Allow some of the candy melts to run off and move the cake pop around a few times to remove the excess so it doesn't pool around the bottom.
- Once you have dipped all of the green cake pops, refrigerate them to set the candy melts while you rewarm the pink candy melts. Have a bowl and the pink sanding sugar ready.
- As you did with the green cake pops, take only a few of the wand cake pops out of the refrigerator at a time. Dip each cake pop in the melted pink candy melts, shake off the excess, and quickly shake on the pink sanding sugar.
- Place the dipped cake pops on the waxed paper lined baking sheet, allowing some of the excess melts to run off and moving the pop around a few times to prevent pooling.
- Continue to refrigerate the cake pops until ready to serve.
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