Weddings are magical, aren’t they? Those moments when two people promise forever, surrounded by laughter, happy tears, and endless hugs.
And somewhere between the vows and the dance floor, there’s always that one little treat that everyone can’t stop talking about. For me, it’s always been wedding cake pops.
Tiny, perfectly dressed treats—one in a sharp little tuxedo, the other in a delicate lace gown. They’re not just desserts; they’re tiny works of art, each one a sweet tribute to the couple’s big day.
I remember the first time I made them—carefully dipping each cake pop, holding my breath while adding those little pearl details. The joy on everyone’s faces when they saw them? Worth every minute.
If you’ve ever thought these were too tricky to make, let me tell you a secret—they’re really not.
And today, I’m going to show you exactly how to make these charming little showstoppers. From baking the cake to dressing them up as a bride and groom, I’ve got you covered.
So, whether you’re making them for your own wedding, as a sweet gift, or just because you love the idea (trust me, I get it), you’re about to create something unforgettable.
Let’s bring a little sweetness to someone’s big day—one beautiful cake pop at a time.
Wedding Cake Pops Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup whole milk
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- ¼ teaspoon salt
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For Coating and Decoration:
- 500g white candy melts
- 500g black candy melts
- 2 tablespoons vegetable oil
- Edible pearl decorations
- Edible lace sheets (white)
- Edible tiny sugar flowers
- Food-safe decorative lace molds
- Edible adhesive (or royal icing)
- Small white edible pearls
- White edible fabric or tulle
- White ribbon
- Lollipop sticks
Instructions
Prepare the Cake Base:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add the butter, milk, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool completely.
Make the Frosting:
- In a bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, then milk and vanilla. Beat until light and fluffy.
- Form the Cake Balls:
- Crumble the cooled cake into fine crumbs.
- Mix with frosting until a dough-like consistency forms.
- Roll the mixture into oval shapes for the bride and groom.
- Chill the cake shapes in the refrigerator for 1-2 hours.
Decorate the Groom Cake Pop:
- Melt black candy melts with a little vegetable oil for smoothness.
- Dip one of the cake pops in the black coating completely and let it set.
- Use a small piping bag to add details: the tuxedo jacket, bow tie, buttons, and pocket square.
Decorate the Bride Cake Pop:
- Melt white candy melts with a little vegetable oil.
- Dip the other cake pop completely in white coating.
- Use edible pearls to create the necklace and the upper dress design.
- Attach the edible lace at the base to form the bride’s gown.
- Add the tiny edible flowers to the center for the bouquet.
- Attach a small piece of white edible fabric or tulle at the top as a veil.
Final Assembly:
- Carefully attach the decorated pops to the lollipop sticks with a bit of melted chocolate.
- Tie a small white ribbon at the base of each stick.
- Allow all decorations to set completely before serving.
Tips:
- Make sure the cake balls are well chilled before dipping.
- Use edible adhesive for secure attachment of the pearls and lace.
- Store the finished cake pops in a cool, dry place, avoiding humidity.
How Far In Advance Can I Make Wedding Cake Pops For a Wedding?
You can make cake pops a few days or even weeks before your wedding if stored right:
- Undipped cake balls: store in fridge for up to 2 days.
- Dipped and decorated cake pops: stay fresh in the fridge for 5 to 7 days.
- Freezer-friendly: freeze decorated cake pops for up to 6 weeks and thaw overnight before using.
Can I Make Wedding Cake Pops Without a Cake Pop Maker?
Yes, you don’t need a machine to make them:
- Bake any cake: homemade or boxed.
- Crumble and mix: blend cake crumbs with frosting.
- Roll into balls: make small even-sized balls.
- Insert sticks: dip the stick tip in melted chocolate before inserting.
- Chill before dipping: makes them firm and easy to coat.
Can I Use Fondant To Decorate Wedding Cake Pops?
Yes, fondant is great for decorating in fun and elegant ways:
- Easy to shape: roll and cut into bows, flowers, or hearts.
- Clean look: gives a smooth, professional finish.
- Attach easily: use melted chocolate or a dab of water.
How Do I Prevent Cake Pops From Cracking After Dipping?
Cracks happen when the temperature isn’t balanced. Here’s how to avoid them:
- Don’t freeze the cake balls: chill in fridge, not freezer.
- Let coating cool slightly: too hot chocolate can cause cracks.
- Dip slowly and gently: avoid over-handling.
- Let them dry at room temp: don’t put them back in the fridge right away.
How Do I Make Wedding Cake Pops Without Them Falling Off The Stick?
These tips help the cake pops stay firmly on the stick:
- Dip the stick in melted chocolate first: this works like glue.
- Chill before dipping: firm cake balls hold better.
- Avoid over-coating: heavy coating can make them fall.
- Hold the stick gently: don’t shake or tap too hard.
Can I Make Gluten-Free Or Vegan Wedding Cake Pops?
Yes, you can make wedding cake pops for special diets too:
Gluten-Free Ideas:
- Use gluten-free cake mix or homemade recipes with rice or almond flour.
Vegan Ideas:
- Use almond, soy, or oat milk instead of dairy.
- Swap eggs with mashed banana, yogurt, or flaxseed meal.
- Choose plant-based chocolate and decorations.
Can I Make Wedding Cake Pops Without Eggs?
Yes, there are simple swaps that work great without using eggs:
- Use mashed banana
- Try applesauce
- Use yogurt
- Flaxseed meal mixed with water
- Commercial egg-free cake mix
How Can I Color White Chocolate For Wedding Cake Pops?
Coloring white chocolate is easy but needs the right products:
- Use oil-based food coloring: regular food coloring can ruin it.
- Add color slowly: start with a little and mix well.
- Stir gently: don’t overheat or mix too hard.
How Do I Ensure Smooth Coating On Wedding Cake Pops?
A smooth finish makes cake pops look stunning:
- Thin the coating: add a bit of vegetable oil or shortening.
- Dip straight down: no swirling, just dip and lift.
- Tap gently: let extra coating drip off by lightly tapping the stick.
- Dry upright: stick them in foam or a cake pop stand to dry evenly.
Do I Need To Refrigerate Wedding Cake Pops Before Serving?
Only refrigerate them if you use fresh or soft fillings:
- With cream cheese or fresh fruits: keep in fridge.
- Standard pops: safe at room temperature for up to 2 days.
- Room temp serving tip: let refrigerated pops sit out before unwrapping to avoid moisture on coating.
Can I Freeze Wedding Cake Pops After Decorating?
Yes, you can freeze them fully decorated for later use:
- Let the coating dry first: make sure it’s fully set.
- Wrap each one: use wax or parchment paper.
- Use an airtight container: this prevents freezer burn.
- Thaw gently: place in fridge overnight, then bring to room temp before serving.
How Do I Store Wedding Cake Pops To Keep Them Fresh?
Storing them the right way keeps them looking and tasting perfect:
- Use airtight containers: this keeps moisture and smells out.
- Line with paper towels: helps absorb extra moisture in the fridge.
- Refrigerate for short-term: good for 1 week in the fridge.
- Freeze for long-term: wrap each pop in wax paper and freeze.