Pink Champagne Cake Pops
Recipe type: Dessert
Makes: 60 cake pops
These Pink Champagne Cake Pops are going to be your new go-to celebration treat! Make them to ring in the New Year or for your next birthday party. They are as delicious as they are pretty!
  • 1 Pink Champagne Cake
  • 1 batch Pink Champagne Buttercream
  • 60 6-inch lollipop sticks
  • 32 ounces white chocolate or white chocolate melts, roughly chopped
  • ½ - 1 cup diamond sugar (optional but recommended)
  1. Line a baking sheet with wax paper and set aside
  2. Break cake into pieces and place in a large bowl; crumble cake into small crumbs with fingers
  3. Add buttercream to cake and mix with a spoon until all cake crumbs are coated
  4. Use a small cookie dough scoop or large spoon to scoop balls of dough onto wax paper
  5. Use your hands to roll the cake scoops into balls
  6. Cover with another sheet of wax paper and place in freezer for at least two hours
  7. Prepare another baking sheet with wax paper for finished pops, alternatively, have a large piece of styrofoam available for drying cake pops
  8. Once cake balls are frozen, you can make the cake pops
  9. Put white chocolate in a heat-safe bowl and place in over a pot of simmering water; stir chocolate constantly until melted (you can also melt the white chocolate in the microwave)
  10. Remove balls from freezer; dip the top of each lollipop stick about ¼ of an inch into the white chocolate and immediately press into cake ball two thirds of the way through
  11. Once complete, dip each cake pop, one at a time, into white chocolate; lightly tap off excess chocolate and place cake pop on wax paper or stick into styrofoam; decorate with diamond sugar immediately before chocolate hardens
  12. Repeat until all cake pops are dipped and decorated
  13. Allow to cool and for chocolate to harden before serving
Cake pops inspired by Bakerella
Cake can be made one day before making cake pops; just make sure it is covered tightly with seran wrap overnight
Cake pops can be made up to one week in advance of serving
Recipe by Keep It Sweet Desserts at