20 Graduation Cake Pop Ideas Step by Step

Bake your favourite vanilla sponge in a 20cm (8in) tin at 180°C (350°F) for 25-30 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack for at least 1 hour before crumbling — warm cake turns gluey when mixed with frosting.

Once fully cooled, break the cake into pieces and pulse in a food processor, or rub between your fingers, until you have fine, even crumbs with no large lumps. Fine crumbs bind more smoothly and stop the finished pops from looking lumpy under their candy coating.

Add the buttercream to the crumbs a tablespoon at a time, mixing with a spatula or your hands after each addition. Stop as soon as the mixture holds together when pressed but isn't sticky or greasy — you may not need the full 120 g (4 oz).

Squeeze a small handful of the mixture into a ball; it should hold its shape without cracking or feeling oily. If it crumbles apart, work in another teaspoon of frosting; if it feels greasy, add a spoonful more plain cake crumbs.

Weigh out 25 g (just under 1 oz) portions and roll each between your palms into a smooth, even ball — this size gives around 20 cake pops. Set each ball on a parchment-lined tray as you go.

Transfer the tray to the fridge for 30 minutes, or the freezer for 15 minutes, until the balls feel firm to the touch. Firm balls hold the stick securely and dip more evenly than soft ones.

Melt the white candy melts in a microwave-safe bowl in 20-second bursts, stirring between each burst, until smooth and pourable. Stir in the vegetable oil if the melts seem thick — this thins the coating without dulling the finish.

Dip the tip of each lollipop stick about 1cm (½in) into the melted white candy, then push it halfway into a chilled cake ball. This small dab of coating acts as glue, so the ball won't slip off once dipped.

Return the sticked cake pops to the fridge for 10-15 minutes so the glue sets hard. Skipping this step is the main reason cake pops crack or fall off their sticks during dipping.

Holding the stick, lower each cake pop straight down into the melted candy until fully submerged, then lift it out in one smooth motion. Gently tap the wrist holding the stick to let excess coating drip off, rotating slowly so it sets in an even layer.

Stand each dipped pop upright in the polystyrene block or cake pop stand and leave at room temperature for 5-10 minutes until fully set and matte. Avoid the fridge at this stage, as condensation can make the surface dull or spotty.

Cut 20 small squares, about 3.5cm (1⅜in) per side, from the black fondant rolled to 3mm (⅛in) thickness. Keep the edges sharp and even, as this square becomes the flat top of the graduation cap.

Melt the black candy melts in 20-second microwave bursts, stirring between each, until smooth. Keep it slightly warm and pourable so it stays workable while you attach the fondant squares.

Dip the flat top of a set white cake pop into a little melted black candy and press a fondant square on centrally, holding for a few seconds until it grips. Work on one or two pops at a time so the glue doesn't set before you attach the square.

Fill a piping bag fitted with a small round tip with the remaining melted black candy and pipe a small dot in the centre of each mortarboard square. This dot conceals the join and gives the tassel somewhere to anchor.

Press one end of a 4cm (1½in) tassel into the piped dot while it's still soft, letting the strand hang over one corner of the square. Hold for a few seconds until the candy firms up enough to keep it in place.

Once fully set, brush the tassel and the button centre lightly with gold edible lustre dust using a small dry brush. This detail catches the light and makes the caps look polished rather than flat.

For variety, roll a second batch of cake balls into short cylinders instead of spheres, about 4cm (1½in) long, and chill until firm. Dip in white candy melts as before, then tie a thin strip of ribbon around the middle once set, to mimic a rolled diploma scroll.

Using a fine edible-ink pen or a tiny dot of coloured candy melt, write a single initial or graduation year on a few of the mortarboard squares. Keep lettering small and centred so it reads clearly once the pop is displayed.

Leave all finished cake pops upright at room temperature for a final 15-20 minutes so every element is completely firm before moving them. Gently wiggle each stick to check it's secure, group the pops by colour or design, then they're ready to display, gift or box up.