Cannoli Cake Pops are an exciting fresh take on this popular grab and go dessert.  They're a perfect takeaway for parties, or as an addition to any dessert spread.  These simple cake pops get authentic cannoli flavor from the addition of cannoli cream to the cake crumbs, and from a sprinkle of Original Cannoli Chips on top.  

Cannoli Cake Pops 

Makes: 16   Total Time: 3 Hours   Active time: 1 hour

      1 Box of Vanilla Cake mix prepared according to package directions, about  4 cups of cake 

      3 Tbsp of Cannoli Cream (or buttercream frosting) recipe here

      1/2 cup of mini chocolate chips

      12 oz of vanilla candy melts

      Original Cannoli Chips

      Lollipop sticks or skewers

      Styrofoam or foam block to hold the upright pops

Prepare the box cake according to package directions.  Let cool.  Once cool, Crumble to cake with your hands in a large bowl to form small, uniform crumbs.  You will need about 4 cups of crumbs.  Add cannoli cream (recipe here) or buttercream and chocolate chips.  Mix until combined with your hands.  The cake should still be crumbly, but hold its shape when pressed.  If its too wet the cake pops will have a wet, gummy texture once formed.  Lots of factors can effect your consistency, the brand of the cake mix used or even the humidity outside!  We recommend adding less cream than you think you need and adding more if needed.  

Using a cookie scoop or measuring spoons roll the cake mixture into bite size balls.  Ours were about 2tbsp each, we wouldn't recommend making them much larger than that.  Place on a plate, and make room in your freezer for them (they'll have sticks attached very soon, so you may need more height than you've anticipated.)  

Melt half of the candy melts in a tall glass, microwave them in 15 second increments, stirring in between, until smooth.  Dip the first 3/4 inch of your stick into the candy melts, and then stick halfway into each cake ball.  This will help them adhere to the stick, so they don't fall off when coated.  Freeze the cake balls (now cake pops!) in the freezer for 20 to 30 minutes. 

While the cake pops cool, set up your dipping station.  We recommend using a tall cup to hold the candy melts (rather than a bowl or dish) that way they can get in and out no problem.  Set up your toppings, we lightly crushed powdered sugar, cinnamon and cookies and cream cannoli chips. 

After the pops have frozen, melt half of the remaining candy melts in the tall cup microwaving in short 10-15 second increments and stirring to smooth.  Take a cake pop and dip it in the melts, pull out and encourage any excess melt to slide of by gently shaking the pop.  As the candy coating starts to set, flip it over and sprinkle cannoli chips and other decorations on top!  Place upright in foam to continue cooling.  Repeat with the rest of the pops, melting more candy melts as needed.

Store completely dried cannoli cake pops in the refrigerator until serving, they can be bagged in individual bags or stored all together once the candy shell has set.  Cake pops should be stored in the fridge because of the dairy in cannoli cream, but can be served at room temperature.  

We hope you love this fun take on a cannoli themed dessert! Share your cannoli desserts with us on facebook or on instagram with the hashtag #goldencannoli !