Beach Ball Cake Pops

Summer’s in full swing and we’re celebrating at the beach! While in SoCal and Hawaii, we’re constantly next to the sand and ocean, so we had to make cake pops to match our vibes.

⛱️ These cake pops are made with a gluten-free mix to make things super easy. We then tossed in some clean frosting, covered in white chocolate, and decorated with dye-free sanding sugar. My kids had fun rolling the cake pops and decorating… such a fun way to get the kids cookin in the kitchen!

Utensils Needed
 Cake Pop StandOptional
 Frosting Piping PenOptional- can also use a spoon
Ingredients
 3 cupcakesWe used a Simple Mills gluten-free cake mix to make our muffins
 ½ container vegan frosting
 1 cup white chocolate
 1 tsp coconut oil
 Dye-free sprinkles
 Dye-free confetti sprinklesFor the top of the beach ball
1

Line a baking sheet with parchment paper.

2

In a large bowl, mash your cupcakes together with frosting. Roll into balls and set on the parchment paper.

3

Melt your white chocolate and coconut oil together until smooth. Dip a cake pop stick in the chocolate and insert into each rolled cake ball. Freeze for 10 minutes.

4

Dip each cake pop into white chocolate and set back on the parchment paper. Freeze for another 10 min.

5

Using a piping pen or spoon, drizzle a dot of white chocolate on the top center of the cake ball. Add a confetti sprinkle. Drizzle a thick white chocolate line on the cake pop vertically and immediately decorate with sprinkles (we make the vertical chocolate line thick so you'll want to do a few next to each other so its a bit wide). Repeat for the next 3 sections. Freeze, or enjoy right away!

Ingredients

Utensils Needed
 Cake Pop StandOptional
 Frosting Piping PenOptional- can also use a spoon
Ingredients
 3 cupcakesWe used a Simple Mills gluten-free cake mix to make our muffins
 ½ container vegan frosting
 1 cup white chocolate
 1 tsp coconut oil
 Dye-free sprinkles
 Dye-free confetti sprinklesFor the top of the beach ball

Directions

1

Line a baking sheet with parchment paper.

2

In a large bowl, mash your cupcakes together with frosting. Roll into balls and set on the parchment paper.

3

Melt your white chocolate and coconut oil together until smooth. Dip a cake pop stick in the chocolate and insert into each rolled cake ball. Freeze for 10 minutes.

4

Dip each cake pop into white chocolate and set back on the parchment paper. Freeze for another 10 min.

5

Using a piping pen or spoon, drizzle a dot of white chocolate on the top center of the cake ball. Add a confetti sprinkle. Drizzle a thick white chocolate line on the cake pop vertically and immediately decorate with sprinkles (we make the vertical chocolate line thick so you'll want to do a few next to each other so its a bit wide). Repeat for the next 3 sections. Freeze, or enjoy right away!

Beach Ball Cake Pops

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