Lollypop, Lollypop, Oh Lolly Lolly Lolly!

Hello fellow baking enthusiasts!  I have a treat for you this week!  This month’s prize-winning photos came from H. Schouten, in Uddel, so I thought this would be a great time to touch on the subject of Cake Lollies.

While they make look complicated, they’re really quite simple to make, especially if you’ve got Antoinette cupcake and frosting mixes in your pantry.  These were made for H’s granddaughter to pass out at school for her birthday and they’re absolutely adorable!

These were decorated as sheep, but you can make anything you like in any color or flavor you like.  The possibilities are endless.  With Easter around the corner, wouldn’t it be fun to whip up a batch and decorate them as sheep, or chicks, or bunnies or Easter eggs?  If you need inspiration, there are plenty of pictures to be found on the Internet.

Here’s how to make them:

Cake Lollies

1 Antoinette Cupcake Mix (your favorite flavor)
1 Antoinette Frosting Mix (matching flavor)
Wilton Candy Melts* (they have many colors – take your pick!) or good quality chocolate
Sprinkles or other decorations
A piece of polystyrene to stand the pops in
Lolly pop sticks


Make the cupcakes as directed on the package and allow them to cool completely.  You won’t need to use cupcake wrappers – just be sure to grease the pan so they don’t stick.

Make the frosting as directed on the package and set aside in the refrigerator until ready to use.

Break the cupcakes into fine crumbs (you can do this in a food processor if you like) and put them into a large bowl.

Mix the frosting into the crumbs so you get a kind of moist dough.

Next, take a heaping tablespoon of dough at a time and roll it into smooth balls – they should be about the size of a golf ball.  Put these into the refrigerator for at least a couple of hours to chill completely.  If you’re in a hurry, you can put them in the freezer for 10 to 15 minutes, but don’t let them freeze completely.

To assemble:

Melt the Candy Melts, or chocolate, in a bowl over a pan of simmering water while stirring.  Turn off the heat.  You may need to stir occasionally to keep it smooth.

Dip the tip of a lolly stick into the melted candy/chocolate and stick it into a cake ball.

Dip the cake ball into the melted candy/chocolate and cover completely.

If you are decorating them with sprinkles, do this right away because the Candy Melts harden really quickly.

Stick the pop into the polystyrene block and repeat procedure until you’ve made them all.  If you don’t want to make them all, you could wrap some of the uncoated cake balls and put them into the freezer for up to a month.  Let them defrost in the refrigerator before using them.

If you’re sticking decorations onto the lollies, do this once they’ve dried, using some of the melted Candy Melts as glue.

Cake Lollies keep in the refrigerator for up to a week and for two days at room temperature.

*Wilton Candy Melts are available at most baking supply stores, like Bakfeest & Zo and iBake Cupcakes.  You can also order them online from any baking site, such as

Awww… just look at that cute face! 🙂

Stay tuned next week when I’ll be posting some fun Easter cupcakes for your inspiration.

“Let them eat cake!”




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