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Perfect Graduation Cap Cake Pops Recipe Easy Homemade Fondant Tassels Tutorial

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These charming graduation cap cake pops feature a moist cake center coated in rich chocolate and topped with delicate homemade fondant tassels, perfect for celebrating milestones with a personalized touch.

Ingredients

Scale
  • 1 box yellow or chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
  • 1 tsp vanilla extract (optional)
  • 1 cup (240g) homemade or store-bought buttercream frosting
  • 12 oz (340g) black candy melts or dark chocolate
  • 12 oz (340g) white candy melts or white chocolate (optional)
  • Fondant (black and gold or yellow) for tassels
  • Edible gold dust or luster dust (optional)
  • White lollipop sticks
  • Styrofoam block or cake pop stand
  • Non-stick spray or shortening (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare cake mix according to package instructions, adding vanilla extract if using. Pour batter into greased 9×13 inch pan and bake 30–35 minutes until toothpick comes out clean. Cool completely on wire rack (about 1 hour).
  2. Crumble cooled cake into fine crumbs using hands or food processor, avoiding powdery texture.
  3. Mix cake crumbs with 1 cup buttercream frosting until dough-like texture is achieved; adjust crumbs or frosting if too wet or dry.
  4. Roll mixture into 1 1/4-inch (3 cm) balls, then gently flatten into square shapes for graduation caps. Place on parchment-lined trays and chill in fridge for 30 minutes.
  5. Melt black candy melts according to package instructions until smooth.
  6. Dip one end of each lollipop stick into melted candy, insert halfway into each cake pop to secure.
  7. Dip each cake pop into melted candy, covering completely. Tap off excess and place upright in Styrofoam block or cake pop stand. Let dry about 20 minutes.
  8. Roll out black fondant thinly (1/8 inch / 3 mm). Cut small rectangles (~1 inch x 1/2 inch). Snip fringe on one long side leaving 1/4 inch uncut to form tassel base. Roll fringe slightly to create texture.
  9. Roll thin snake of gold/yellow fondant and wrap around tassel base as cord. Dust tassels with edible gold dust if desired. Let dry 10 minutes.
  10. Dab small amount of melted candy on top center of each cake pop and press tassel in place. Hold until secure.

Notes

Chill cake balls well before dipping to prevent cracking. Use gentle heat when melting candy melts and stir often. If chocolate thickens, add a bit of vegetable oil or shortening. Knead shortening into fondant if it tears. Work in a cool room to help candy melts set faster and prevent fondant melting. Pops can be stored chilled up to 5 days or frozen up to 3 months. Serve at room temperature for best texture.

Nutrition

Keywords: graduation cake pops, cake pops recipe, fondant tassels, graduation party dessert, easy cake pops, homemade cake pops

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