Pot of Gold Cake Pops (Printable)

Delight in chocolate cake balls decorated with gold sprinkles and candy melts for a festive touch.

# Ingredient List:

→ Cake

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

→ Frosting

02 - ½ cup chocolate frosting

→ 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 embellishments, optional

# Directions:

01 - Preheat oven and prepare chocolate cake according to package directions. Bake until golden, then cool completely at room temperature.
02 - Break cooled cake into fine crumbs in a large mixing bowl.
03 - Fold chocolate frosting into cake crumbs until mixture reaches a cohesive, dough-like consistency throughout.
04 - Portion mixture into 24 equal pieces and roll into 1.5-inch diameter spheres. Flatten tops slightly to resemble pot shapes.
05 - Arrange shaped balls on parchment-lined tray and refrigerate for 30 minutes until firm.
06 - Heat black candy melts in microwave-safe bowl following package instructions, stirring until smooth and pourable.
07 - Dip lollipop stick tip into melted black candy and insert vertically into each ball to halfway depth.
08 - Chill cake pops for 10 minutes to secure sticks in place.
09 - Submerge each cake pop into melted black candy coating, rotating to achieve full coverage. Allow excess to drip away before positioning upright in styrofoam block or cake pop stand.
10 - Immediately apply gold sprinkles to wet coating on top of each pop to create coin effect before chocolate sets.
11 - Pipe additional melted black or white candy around the top edge of each pot using a piping bag for dimensional appeal.
12 - Apply green fondant or sprinkles as shamrock accents if desired.
13 - Allow cake pops to cure completely at room temperature before serving or storing.

# Expert Tips:

01 -
  • They're basically chocolate cake and frosting rolled into one bite, so there's zero guilt in eating three in a row.
  • The decorating part is genuinely fun and forgiving—imperfect pots have more character anyway.
  • Kids and adults both lose their minds over the edible gold, making them perfect for parties or just a Tuesday that needs brightening.
02 -
  • If your cake mixture is too wet, it'll slide off the stick during dipping—proper chilling is non-negotiable, and leftovers actually taste better the next day anyway.
  • Gold sprinkles stick best when applied immediately after dipping, before the candy coating loses its slight tackiness; wait too long and they'll just slide off.
03 -
  • Use a styrofoam block or actual cake pop stand for drying; balancing them upright prevents the coating from pooling at the bottom and keeps everything even.
  • Melt your candy melts in short bursts and stir gently to avoid introducing air bubbles that create a dull finish—smooth and glossy is the goal.
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