Watermelon Cake Pops Summer Delight (Printable Version)

Bite-sized vanilla cake treats shaped like watermelon slices, coated in pink and green candy melts with chocolate chip seeds.

# What You Need:

→ Cake Base

01 - 1 box (15.25 oz) vanilla cake mix or 14 oz homemade vanilla cake, cooled
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ Cream Cheese Frosting

05 - 4.25 oz cream cheese, softened
06 - 2.1 oz unsalted butter, softened
07 - 1 cup powdered sugar
08 - 1 tsp pure vanilla extract

→ Decoration & Coating

09 - 10.5 oz pink or red candy melts
10 - 7 oz green candy melts
11 - 24 lollipop sticks
12 - 2 tbsp mini chocolate chips for seeds
13 - 1 tbsp vegetable oil to thin candy melts as needed

# How to Make It:

01 - Prepare vanilla cake according to package directions or your preferred recipe. Bake until golden and a toothpick inserted comes out clean. Allow cake to cool completely on wire rack before proceeding.
02 - In medium mixing bowl, beat softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract. Continue mixing until smooth and spreadable, scraping bowl as needed.
03 - Crumble cooled cake into large bowl. Add frosting one spoonful at a time, mixing with hands or spatula until mixture holds together when squeezed but remains pliable. Avoid over-mixing.
04 - Portion mixture into 24 equal pieces. Roll each into ball, then gently flatten and shape into teardrop or triangle wedge resembling watermelon slice. Place shaped pops on baking sheet.
05 - Melt small portion of green candy melts in microwave-safe bowl. Dip tip of each lollipop stick into melted candy, then insert 1 inch into bottom of each cake pop. Freeze for 20 minutes to set firmly.
06 - Melt pink or red candy melts with 1 tsp vegetable oil if needed for consistency. Dip each chilled cake pop into red coating, swirling to coat evenly. Tap gently to remove excess. Immediately press mini chocolate chips into wet surface for seeds. Return to stand.
07 - Melt green candy melts separately. Dip bottom portion of each set cake pop into green coating to create rind effect, approximately 1/3 of the pop. Allow excess to drip off, then place upright in cake pop stand or foam block to set completely.
08 - Let cake pops set at room temperature for 1 hour or refrigerate for 30 minutes until coating is firm. Store in airtight container at room temperature up to 3 days or refrigerate up to 1 week.

# Expert Advice:

01 -
  • These look like tiny watermelons but taste like cake and frosting, which is basically the best of both worlds
  • Kids lose their minds over them, and honestly, so do adults who pretend theyre too sophisticated for cake pops
02 -
  • Warm cake pops will slide right off the sticks. Freeze them first and work quickly when dipping.
  • If your candy coating is too thick, add one teaspoon of vegetable oil at a time until it flows smoothly.
03 -
  • Work in small batches when dipping because the coating sets fast and you want the seeds to stick properly
  • Chill your cake balls for exactly 20 minutes, not longer, or condensation will make the coating slide right off

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