Patriotic Cake Pops

Red, white, and blue patriotic cake pops with sprinkles and star candies in a glass jar
Kim Simons
Beginner
Learn how to make red, white, and blue marbled cake pops using tempered white chocolate and patriotic sprinkles. A fun and delicious treat for Independence Day.

Supply List

White melting chocolate
Edible colors
Leftover cake
Leftover buttercream icing
Big bowl
Small bowls
Spoons
Spatulas
Lollipop sticks
Patriotic sprinkles: red, white, and blue

Instructions

  • Bake the cake flavor of your choice, or use existing cake scraps.
  • Crumble up the cake.
    Hands mixing cake crumbs in a glass bowl.
  • Mix buttercream icing with cake crumbs.
    Hand mixing buttercream with cake crumbs in a bowl.
  • Shape into balls.
    Shaped cake balls on a plate ready for refrigeration.
  • Refrigerate at least 1 hour.

  • Temper white chocolate

    • Heat in microwave for 30 seconds
    • At 15-second intervals heat until temperature reaches about 110 degrees Fahrenheit
    • Temper with more white chocolate until temperature drops to 86 degrees Fahrenheit.
      Hand tempering white chocolate in a glass bowl with a spatula.
  • Dip sticks into white chocolate and press into cake balls.
    Hands inserting lollipop sticks into cake balls.
  • Add red, white and blue edible colors individually to 3 separate batches of tempered white chocolate.
    Bowls of red, white, and blue colored tempered chocolate.
  • Take a knife and marble the 3 colors into tempered white chocolate lightly.
  • Dip cake balls into marbled white chocolate.
    Hand dipping a cake pop into marbled red, white, and blue chocolate.

  • Add finishing touches.

    • Colorful tempered white chocolate
      Hand adding colored chocolate details to a marbled cake pop.
    • Sprinkles
      Cake pop decorated with patriotic sprinkles on a colored background.
    • A chocolate star
      Hand adding a chocolate star decoration to a finished cake pop.

Products Used

• Chameleon: Edible colors (red, white, and blue)