Easy Saint Patrick's Day Cake Pops Recipe

Cake pops are a great treat to make for any occasion. These are covered in white chocolate and perfect for a St Patrick's Day party!

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Easy St Patrick's Day Cake Pops Recipe
Recipe insights & TIPS

Don't you just love it when March peeks it's head out from the calendar. It's presence brings with it thoughts of spring and daffodils, frisky lambs and....wait, back up. Actually March is well known for two things, My birthday and St Patrick's day.

Vats of green beer and giant leprechaun top hats are in abundance for one day of the year and where you become the dumb looking one if your not wearing some kind of whacked out green shirt.I do have a soft spot for St Patrick's day and all of it's cheesiness. I've been lucky enough to celebrate in the heart of Dublin many times where it's just a huge party from morning until... well morning again. Many great memories are stuck in my head including the time I met my wife in March 1999 during some rowdy Irish dancing in a Dublin bar. A long story for another day!

Easy St Patrick's Day Cake Pops Recipe

Cake pops, you know those persnickety little balls of sweet dough which take forever to make! I just can't seem to find any shortcuts with these guys. It's the tedious dipping which makes me practice my foreign cuss words out loud. If anyone can shed some secret tips I'd be forever grateful and maybe I'll send you a bunch, maybe.

Easy St Patrick's Day Cake Pops Recipe

I made the cake of these pops kinda by mistake. I was trying to make chamomile cupcakes for another post and silly me thought it'd be okay to use mini cupcake liners in the pan. Herculean baking fail when every cupcake stuck to the pan. I gave up trying to coax them out with a knife and just tore at them with my bare hands whilst repeating as many F' bombs in different languages as I could. Packed away in a Tupperware and thrown in the freezer for another day.I was super proud of myself because I actually went back and used them as opposed to finding them in the freezer two years later sitting beside the pumpkin soup which has been there for about two years.

Easy St Patrick's Day Cake Pops Recipe

This has to be the easiest recipe ever. Make any of your favorite cake mix from a box and after it's baked, crumble the whole thing.Add enough frosting to the cake crumbs so that you can roll it into tight balls like a snowball and then freeze for an hour or so.Pierce each ball with a lollipop stick and dip in melted white chocolate, let dry.Color some of the white chocolate green and decorate each cake pop. Easy! The cake recipe was originally from Joy The Baker.

A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Easy St Patrick's Day Cake Pops Recipe

10 minutes
Total TIME:
55 minutes
45 minutes


  • Cake Mix – Any flavor, any brand (this is a lot of fun to experiment with flavors – chocolate has been the most requested flavor)
  • Frosting – Any flavor, any brand.
  • Frosting - Buttercream works the best.
  • Candy Melts/Wafers – Ghiradelli Melting Wafers taste the best and melt beautifully, but they’re hard to find.
  • Candy Melts/Wafers - Wilton and Merckens brands work well, too but the non-colored ones work the best for dipping.
  • Lollipop Sticks – I’ve used the fancy printed ones, but really the 6 inch thin sticks work the best.
  • Styrofoam Blocks – You can find these at Hobby Lobby or Michaels. Use this to stand your cake pops upright, while they dry.
  • Decorating Tools – Sprinkles, Sugars, Decorating Bag w/ various tips, and Treat Bags w/ ties

Ingredient Swaps


  1. Bake ANY flavor of cake in a 13X9 cake pan. Let the cake cool completely.
  2. In a large bowl crumble the cake into tiny crumbs. Some websites/recipes say to use a food processor, but I’ve found it works fine to use your hands and break the cake into crumbs, which also saves a step on clean-up.
  3. Once the cake has been crumbled, add 1 heaping tablespoon of frosting. Knead the frosting into the cake mix and continue to add small amounts of frosting until the cake becomes a dough-like consistency.
  4. Refrigerate the dough for approximately 30 minutes. I use this time to get all of my other supplies out and ready for dipping.
  5. Remove the chilled dough from the refrigerator and begin shaping into balls or shamrocks. For the shamrocks, I used a small cookie cutter and shaped each ball into the cookie cutter, then gently removed the dough from the cookie cutter. Once you’ve formed all of the dough, return it to the refrigerator for further chilling.
  6. Then in a small microwaveable bowl, begin melting your dipping chocolate. Microwave 30 seconds at a time, stirring after each 30 seconds until the chocolate is completely melted. DO NOT OVERHEAT.
  7. Remove the cake balls from the refrigerator and begin adhering the sticks to the cake balls. Dip one end of the stick into the melted chocolate, then insert the melted end of the stick about ¾ of the way into the cake ball or shamrock. Allow each cake ball to completely dry before melting the rest of the cake ball.
  8. Once the balls have been dipped into the melted chocolate, stand them upright in the Styrofoam block until they’re completely hardened. If you’re decorating with sugars or sprinkles, you will want to do that BEFORE they dry, however, if you’re decorating with colored melting chips, you can begin to melt the colored chips in a decorating bag or squirt bottle while the cake pops harden. Decorate and ENJOY.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

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