Pot of Gold Cake Pops (Printable Version)

Chocolate cake balls dipped in black candy coating and adorned with gold sprinkles and shamrock accents.

# Ingredient List:

→ Cake

01 - 1 box (14 oz) chocolate cake mix with required eggs, oil, and water per package directions

→ Frosting

02 - ½ cup chocolate frosting, store-bought or homemade

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

# How to Prepare:

01 - Preheat oven and prepare chocolate cake according to package instructions. Bake until a toothpick inserted in center comes out clean. Allow to cool completely to room temperature.
02 - Crumble cooled cake into fine crumbs in a large mixing bowl. Add ½ cup chocolate frosting and blend until dough-like consistency forms.
03 - Scoop mixture into 24 equal portions using a cake pop scoop or measuring spoon. Roll each portion into a ball approximately 1.5 inches in diameter. Gently flatten the top of each ball to create a pot-like shape.
04 - Arrange shaped balls on a parchment-lined baking tray. Refrigerate for 30 minutes to firm the structure.
05 - Melt black candy melts in a microwave-safe bowl according to package directions, stirring every 30 seconds until smooth.
06 - Dip the tip of each lollipop stick into melted black candy. Insert stick into the center of each chilled cake ball, pushing halfway through. Place on parchment and refrigerate 10 minutes to set.
07 - Working in batches, fully submerge each cake pop into melted black candy melts, rotating to ensure complete coverage. Allow excess coating to drip off, then stand upright in a styrofoam block or cake pop stand.
08 - Before black coating completely sets, immediately sprinkle gold sprinkles or edible gold pearls over the top of each cake pop to resemble coins in a pot.
09 - Optionally, pipe a decorative rim around the top edge of each cake pop using additional melted black or white candy melts applied with a small piping bag or squeeze bottle.
10 - Apply green fondant shapes or sprinkles to decorate each cake pop with shamrock details if desired.
11 - Allow all cake pops to set at room temperature until coating is completely hardened before serving or storing.

# Expert Suggestions:

01 -
  • They look genuinely impressive sitting on a platter, but the technique is forgiving enough that even a decorating beginner feels like a pro.
  • The combination of rich chocolate cake, creamy frosting, and that satisfying crack of the black candy shell keeps people reaching for more.
  • You can make them days ahead, which means less stress when you're hosting or bringing treats somewhere.
02 -
  • If your cake-frosting mixture feels too dry, it won't roll smoothly into balls and will crack when dipped—add frosting in small spoonfuls until it feels like Play-Doh.
  • The timing of sprinkling gold matters enormously; add it while the black coating is still slightly wet, or it will slide right off once everything hardens.
  • Melted candy coating thickens as it cools, so work efficiently and keep it warm by setting the bowl over barely simmering water between batches.
03 -
  • Invest in a small styrofoam block or cake pop stand before you start; trying to balance these upright in a glass while they set is frustrating and leads to tilted pots.
  • If your sticks keep spinning inside the cake balls, the mixture is too soft; refrigerate longer before inserting them, or the frosting-to-cake ratio needs adjusting toward more frosting.
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