Cake pop dough is cake mixed with buttercream until it makes a dough
Cake pop dough is great for making cake pops (obviously) cakesicles or for adding dimension to your sculpted cakes. I use cake pop dough a lot to use up my leftover cake scraps when I'm making sculpted cakes.
Cake pop dough tastes a bit like a brownie. It becomes dense and rich but still tastes amazing!
Recipe
Servings: 3 cups
Calories: 79kcal
Ingredients
Ingredients
- 1 8" cake or cake scraps, any cake flavor
- ¼ cup buttercream can also use swiss meringue, American buttercream or ganache
Instructions
Instructions
- With gloved hands, crumble cake into a bowl.
- Add buttercream.
- Combine together with hands until cohesive mixture forms.
Notes
If mixture is too dry, add more buttercream. Can be used for cake pop dough or small portions of sculpted cakes.
For firmer dough, use ganache.
Nutrition
Calories: 79kcal | Carbohydrates: 12g | Fat: 3g | Sodium: 36mg | Sugar: 12g
Tried this recipe?Let us know how it was!
Angelica says
Can I use Italian meringue buttercream?
Elizabeth Marek says
Yes you can
Melissa says
Hi Liz!
What do you recommend covering them in? Should I use real white chocolate or the candy melts? Thank you so much!
Emily says
Love this recipe! This is the perfect ratio, I always used to do too much frosting!