Pot of Gold Cake Pops (Printable Version)

Sweet cake balls decorated with edible gold and chocolate for a festive St. Patrick's touch.

# What You Need:

→ 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
07 - Green fondant or sprinkles for shamrock accents

# How to Make It:

01 - Preheat oven according to cake mix package instructions. Prepare chocolate cake batter with required eggs, oil, and water. Pour into prepared baking pan and bake until a toothpick inserted in center comes out clean. Cool completely to room temperature.
02 - Crumble cooled cake into fine crumbs in a large mixing bowl. Add chocolate frosting and mix thoroughly until mixture reaches a dough-like consistency.
03 - Scoop mixture and roll into 24 balls approximately 1.5 inches in diameter. Gently flatten the top of each ball to create a pot-like shape.
04 - Place shaped balls on a parchment-lined tray and refrigerate for 30 minutes until firm.
05 - Melt black candy melts in a microwave-safe bowl according to package instructions, stirring at 30-second intervals until smooth.
06 - Dip the tip of each lollipop stick into melted black candy coating. Insert stick halfway into each chilled cake ball. Place upright in a styrofoam block and chill for 10 minutes to set.
07 - Dip each cake pop fully into melted black candy melts, allowing excess to drip off. Stand upright in styrofoam block or cake pop stand to set.
08 - While coating is still wet, immediately sprinkle gold sprinkles or edible gold pearls on top of each cake pop to resemble coins in a pot.
09 - Using a piping bag or small spoon, pipe or drizzle additional melted black or white candy coating around the rim of each cake pop for decorative detail.
10 - Attach green fondant or sprinkle green decorations for shamrock accents on each cake pop if desired.
11 - Allow all cake pops to set completely at room temperature before serving. Store in an airtight container.

# Expert Advice:

01 -
  • They're bite-sized magic that looks impossibly fancy but comes together with pantry staples and patience rather than special skills.
  • Kids and adults both get that moment of joy when they realize the gold on top is actually edible, making every bite feel like a tiny celebration.
  • You can make them days ahead, which means less stress on party day and more time actually enjoying the people you're serving.
02 -
  • The timing between dipping and adding gold sprinkles is everything—if the black coating is too set, the gold won't stick; if it's too wet, it sinks in and looks dull instead of like coins catching the light.
  • Refrigerating the cake balls before dipping is the difference between a cake pop that holds its shape and one that crumbles into your melted chocolate and makes you start over.
03 -
  • If your cake balls are sliding off the sticks while dipping, they're either too warm or not chilled long enough—set them back in the fridge for another 15 minutes and they'll hold firm.
  • Use a dipping fork or specialized cake pop tool if you have one, but honestly, I use two forks and slowly rotate the pop as I lower it into the melted chocolate; it gives you better control than dunking.
Go Back