Pot of Gold Cake Pops (Printable)

Festive cake pops shaped like pots filled with edible gold, perfect for an enjoyable, sweet occasion.

# What You'll Need:

→ Cake

01 - 1 box (14.25 oz) chocolate cake mix with eggs, oil, and water as required by package

→ Frosting

02 - ½ cup chocolate frosting

→ 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 accents
07 - Green fondant or sprinkles for shamrocks, optional

# How to Make It:

01 - Preheat oven according to cake mix package instructions. Prepare chocolate cake mix following all package guidelines. Bake until a toothpick inserted in center comes out clean. Cool completely to room temperature.
02 - Break cooled cake into small pieces and crumble into fine texture in a large mixing bowl.
03 - Add chocolate frosting to crumbled cake and mix thoroughly until mixture achieves a dough-like consistency that holds together when pressed.
04 - Scoop mixture using a small ice cream scoop or measuring spoon and roll into 24 balls approximately 1.5 inches in diameter. Gently flatten the top of each ball to resemble a pot shape.
05 - Arrange shaped cake balls on a parchment paper-lined tray and refrigerate for 30 minutes until firm.
06 - Place black candy melts in a microwave-safe bowl and melt according to package instructions, stirring frequently until smooth and pourable.
07 - Dip the tip of each lollipop stick into melted black candy coating and insert halfway into each chilled cake ball. Chill for 10 minutes to secure sticks.
08 - Hold each cake pop by the stick and dip fully into melted black candy coating, allowing excess to drip back into the bowl. Stand upright immediately in a styrofoam block or cake pop stand.
09 - Before coating sets completely, immediately sprinkle gold sprinkles or edible gold pearls generously on top of each coated cake pop to resemble coins overflowing from the pot.
10 - Pipe a decorative rim around the top edge of each pot using additional melted black candy coating or white candy coating for contrast using a piping bag or spoon.
11 - Press or attach green fondant shamrocks or sprinkle green accents on sides of pots for festive St. Patrick's Day effect, if desired.
12 - Allow all cake pops to set completely at room temperature or in refrigerator for at least 2 hours before serving.

# Expert Hints:

01 -
  • They look so fancy and Instagram-worthy that people won't believe you made them at home.
  • The cake-to-frosting ratio creates a perfect balance of fudgy crumb and sweet binding, making each pop satisfying despite its small size.
  • They're actually forgiving to make once you understand the technique, and mistakes just add to their charm.
02 -
  • The cake-frosting mixture must be at room temperature before dipping, or the cold center will cause the hot coating to crack and peel; I've abandoned entire batches by skipping this step.
  • Gold looks most impressive when applied to still-wet candy coating because it adheres instantly; waiting even a minute means your treasure becomes decoration rather than part of the pot.
03 -
  • A cake pop stand or styrofoam block is genuinely worth having because it prevents the coating from pooling at the base and creates that professional-looking finish.
  • If your black candy melts are too thick for easy dipping, add just a teaspoon or two of coconut oil or cocoa butter rather than water, which causes seizing.
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