Tutorial - Piña Colada Cake Pop

Pop.O.Licious and Every Day Should Pop!

are proud to introduce the first in a series of "how-to" decorating tutorials!

Today, we will take a look at the ever popular
Piña Colada Cake Pop.

This is one of the top searched items on our blog, so we wanted to start with a fan favorite.

Specifically, I will walk you through the decorating process on how to create these unique little pops.

I will be using chocolate cake, though it could be fun to use a Piña Colada cake recipe instead.

Step 1: Gather Your Supplies

You will need:

 Brown Chocolate Melts, Yellow Candy Melts, Wilton Chocolate Crunch Sprinkles, Nonpareils, Karo Syrup (optional), Sour Straws, Mini-Umbrellas, and also have toothpicks on hand.

Step 2: Melting the Chocolate

Melt the chocolate to get the right consistency. 

I like to melt mine in the microwave, stopping occasionally to stir, to keep a close eye on it.

Step 3: Cutting Off the Top

Cut the top of the cake pop ball off - just enough so you have a flat surface to work with.

Step 4: Dipping the Lollipop Stick

Dip the lollipop stick in your melted chocolate about 1/2 inch. Then, place the that end of the stick into the rounded end of the pop. Go about half way.

At this point you can place the cake pops in the freezer.

Step 5: Dipping the Cake Pop Ball

Once the cake pop has been in the freezer for about 5-10 minutes and is firm, dip the cake pop ball into the melted chocolate.

Step 6: Tapping the Cake Pop Ball

After dipping the ball, tap stick on the edge of the bowl. This will get rid of the excess chocolate and is essential in the hardening process.

Step 7: Cutting the Yellow Chocolate Wedges

This can be done at the same time, or even at the beginning. Cut one yellow candy melt into six equal wedges.

Only one wedge is needed per cake pop.
This will resemble the pineapple.

Step 8: Texture the Side of the Pop

Using a toothpick, texture the side of the cake pop as the chocolate hardens. Gently drag the toothpick up and down the sides of the ball to create the coconut shell effect.

Step 9: Placing Yellow Wedge & Red Crunch Sprinkle

As the chocolate is hardening, place one of the triangle wedges on the edge of the flat surface of the pop. Next to it, place the red Wilton Chocolate Crunch Sprinkles to create the look of pineapples and cherries.

Step 10: Placing the Sour Straw

Cut the Sour Straw to your desired length. Dip the tip of the Sour Straw into the chocolate. Gently place that end of the straw onto the flat surface of the pop. Let stand until chocolate hardens and straw stands on its own.

Once it has set, you can bend the straw.

Step 11: Pour the Karo Syrup

Once the chocolate coating has dried, you have the option to use Karo Syrup. Only use a tiny amount.

As an alternative, you can also spread a thin layer of chocolate back on the top.

Step 12: Brushing on the Karo Syrup

Gently brush the Karo Syrup (or chocolate) on the flat surface of the cake pop. This will help the Nonpareils sprinkles adhere.

Step 13: Pour the Nonpareils Sprinkles

Over a bowl, pour the Nonpareils on the top of the cake pop until completely covered.

Step 14: Placing the Umbrella

Carefully stick the umbrella in the cake pop on the side of the "fruit" for added flair.

Success!

Voila! Stylish and adorable Piña Colada Cake Pops are ready to be served.
Enjoy them with friends or while relaxing by the pool!

This is just the reason to start planning that
Luau or Hawaiian party!