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–+ servings
Wicked Cake Pops, which are a plate of green cake pops with black and white striped sticks and a plate of pink cake pops with silver star wand sticks
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Wicked Cake Pops

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!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 4 hours 30 minutes
Total Time 6 hours
Servings 24 or more
Author Meghan

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.
    yellow cake batter in a metal mixing bowl with a paddle attachment in the batter
  • Divide the batter equally between the two pans.
    two 9-inch round cake pans filled with yellow cake batter
  • Bake the cakes according to the package directions. Remove the pans from the oven and allow to cool for 10 minutes in the pans.
    two round 9-inch cakes baked in cake pans
  • Remove the cakes from the pans to cooling racks and allow them to cool to room temperature.
    two 9-inch round cakes cooling on a cooling rack

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.
    cake pop mix in a bowl
  • 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.
    balls of cake 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.
    melted green candy melts in a glass
  • 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.
    a black and white paper straw stuck into a cake pop with melted green candy melts
  • 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.
    melted pink candy melts in a glass next to 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.
    green cake pops on parchment paper with melted candy melt puddles
  • 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.
    melted pink candy melts in a glass next to a bowl and a container of sanding sugar
  • 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.

Notes

Easy Vanilla Buttercream recipe HERE
Cake pops can be made several days in advance and refrigerated until ready to use. I have had success freezing the cake pops, but you do risk the coating cracking during the freeze/thaw process or condensation causing the color to run.
You're Gonna Bake It After All
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