Football cake pops

Being the anti-sports person that I am, I never thought I’d find myself making football cake pops. However, a friend at work asked if she could hire me to make some for her Superbowl party this past weekend. My first commissioned gig! Of course, I said yes.

To be honest, I wasn’t too concerned about making them. How hard could it be? Compared to the elaborate ice cream cones and cupcake pops I’ve made in the past, these seemed like a piece of cake. Boy was I wrong!

Never have I had this much trouble making cake pops before. The coating kept cracking like crazy on every single ball as it dried. It was almost like they knew how much I hated football and were getting back at me.

Now that I look back on it, I’m wondering if smaller footballs would’ve helped. They turned out much bigger than I planned once they were dipped, so they might’ve been a little too top-heavy. Luckily I was able to patch up the cracks with a toothpick and some melted coating. They weren’t perfect, but they still turned out cute.

I did try a few that were vertical, but they were even more of a disaster than the horizontal ones. Here are a few that survived though…

If you’d like to try making them yourself, here’s what you need:

  • 1 cake mix
  • 1 can pre-made icing
  • 3 bags dark brown candy coating
  • 1 bag white candy coating
  • 48 cake pop sticks
  • Decorating bag
  • #2 tip
  • 9x13 pan
  • Large mixing bowl
  • 2 microwavable bowls
  • Styrofoam block
  • Spoon
  • 2 cookie sheets lined w/wax paper


  • Bake a 9x13 cake following directions on box. Let cool completely.
  • Once cake is cool, crumble into large mixing bowl leaving no large pieces.
  • Add 3/4 can of pre-made icing and mix into cake with small metal spoon.
  • Roll cake mixture into 1 1/2 inch long football-shaped balls and place on cookie sheets lined with wax paper. Place in freezer for 15 minutes.

  • While cake balls are in freezer, melt brown candy coating in microwave following package instructions.
  • Remove cake balls from freezer 5 at a time. One-by-one, dip the end of a cake pop stick in coating and insert no more than half way into middle of football-shaped cake ball.
  • Holding stick, dip cake ball into coating, completely covering cake. Lift with stick and gently shake and turn cake ball to allow excess coating to fall back into bowl. Place cake pop in styrofoam block to dry.
  • Repeat steps with remaining cake balls.
  • Once brown coating has dried, melt white coating in microwavable bowl following package instructions.
  • Attach #2 tip to decorating bag and quickly fill with white melted coating.
  • One by one, pipe stitches on each cake pop and let dry. Be sure to work quickly, as coating will begin to harden inside tip. You may need to remove and clean tip if opening becomes blocked.

And with that, I can mark another thing off my 101 List (#17 - sell a cake I’ve decorated). While it wasn’t quite a “cake,” I think cake pops count too.

Happy baking!