Pot of Gold Cake Pops (Printable Version)

Chocolate cake bites with gold sprinkle tops, perfect for festive celebrations and indulgent moments.

# What You Need:

→ Cake

01 - 1 box (14.25 oz) chocolate cake mix with required eggs, oil, and water per package instructions

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

# How to Make It:

01 - Preheat oven according to cake mix package directions. Prepare chocolate cake batter following package instructions and bake until a toothpick inserted in center comes out clean. Cool completely at room temperature.
02 - Crumble cooled cake into fine crumbs using your hands in a large mixing bowl.
03 - Add chocolate frosting to cake crumbs and mix thoroughly until mixture reaches a dense, dough-like consistency that holds together when pressed.
04 - Scoop approximately 1.5 tablespoon portions of mixture and roll between your palms into uniform spheres. Gently flatten the top of each ball to create a pot-like appearance.
05 - Place formed balls on parchment-lined baking sheet and refrigerate for 30 minutes until firm.
06 - Pour black candy melts into microwave-safe bowl and melt according to package directions, stirring every 30 seconds to prevent scorching.
07 - Dip tip of each lollipop stick into melted black candy and insert halfway into top of each chilled cake ball.
08 - Place assembled pops upright in a styrofoam block or cake pop stand and refrigerate for 10 minutes until chocolate hardens.
09 - Holding stick, fully dip each cake pop into melted black candy melts in a gentle twisting motion. Allow excess to drip off and return to stand.
10 - While coating remains warm, immediately top each pop with gold sprinkles or edible pearls to resemble scattered coins.
11 - Using a piping bag or squeeze bottle, apply thin line of additional melted black or white candy around the top edge of each pot to define rim.
12 - Press green fondant shamrocks or sprinkle green coloring onto pop surface for optional festive detail.
13 - Allow all pops to set completely at room temperature or in refrigerator for 15 minutes before serving.

# Expert Advice:

01 -
  • They look like tiny edible treasures but taste like the chocolate cake you actually crave.
  • Once you nail the technique, you can make two dozen in an afternoon and feel like a pastry wizard.
  • They're the kind of dessert people photograph before eating, then ask for the recipe immediately after.
02 -
  • Room temperature or slightly warm cake balls will slip off the stick—the chill time is non-negotiable if you want them to stay put during dipping.
  • Working quickly when decorating the top is essential because candy melts set fast; have all your sprinkles and toppings prepped and within arm's reach.
03 -
  • A styrofoam block or cake pop stand isn't just convenient—it prevents the bottoms from flattening and keeps the coating perfectly even as it sets.
  • If your candy melts thicken while you're working, add a small spoonful of coconut oil (not water) to loosen them back up without breaking the chocolate.
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