Pot of Gold Cake Pops (Print Version)

Chocolate cake balls decorated with gold sprinkles offer a sweet, festive treat for any occasion.

# 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, store-bought or homemade

→ 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 garnish, optional

# Directions:

01 - Preheat oven and prepare chocolate cake according to package instructions. Bake until golden and 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 dough-like consistency forms.
03 - Scoop mixture into 24 portions approximately 1.5 inches in diameter. Roll into smooth balls, then gently flatten tops to resemble pot shapes.
04 - Arrange formed balls on parchment-lined tray. Refrigerate for 30 minutes until firm.
05 - Melt black candy melts in microwave-safe bowl according to package instructions, stirring every 30 seconds until smooth.
06 - Dip tip of each lollipop stick into melted black candy, then insert stick halfway into each cake ball. Chill for 10 minutes to set.
07 - Dip each chilled cake pop fully into melted black candy melts, allowing excess to drip off. Stand upright in styrofoam block or cake pop stand.
08 - Before coating sets, immediately sprinkle gold sprinkles or pearls on top of each pop to resemble coins overflowing from pot.
09 - Using remaining melted black or white candy melts in piping bag, pipe decorative rim around top edge of each pot.
10 - Apply green fondant or sprinkles for shamrock accents on pops if desired.
11 - Allow all cake pops to set completely at room temperature before serving or packaging.

# Expert Advice:

01 -
  • They look absolutely stunning on a dessert table—like tiny edible treasures that make people smile before they even taste them.
  • The chocolate-on-chocolate richness paired with that crispy candy shell creates a textural moment that keeps you reaching for another.
  • Once you nail the technique, you can make 24 of these in an afternoon, which is perfect for parties or gifts.
02 -
  • Don't skip the chilling steps—rushing into dipping before everything is properly firm is how you end up with cake pops sliding off sticks and coating pooling beneath them.
  • The black candy melts need to stay at the right temperature; if they get too hot they become thin and runny, but if they cool too much they'll be chunky and thick.
  • Add the gold sprinkles immediately after dipping, while the coating is still slightly tacky—this is the only moment they'll adhere properly.
03 -
  • Invest in a cake pop stand or styrofoam block—it keeps your pops upright and looking uniform while they set, and it makes the whole process feel less chaotic.
  • White candy melts work beautifully for piping details, but thin them slightly with a tiny bit of coconut oil if they're too thick to flow smoothly from a squeeze bottle.
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