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Lavender Honey Cake Pops with White Chocolate Coating

Several white chocolate lavender cake pops decorated with purple sprinkles standing upright in a white ceramic mug.
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Create elegant, floral lavender honey cake pops coated in smooth white chocolate. This recipe guides you through making the cake base, mixing, shaping, and dipping for a beautiful homemade treat.

Ingredients

Scale
  • 1 box (15.25 oz) white cake mix
  • Ingredients required by cake mix box (usually eggs, oil, water)
  • 1/4 cup honey
  • 1 teaspoon culinary grade dried lavender buds, finely ground
  • 1 teaspoon lavender extract
  • 1 pound white candy melts or white chocolate wafers
  • 1 tablespoon coconut oil (optional, for smoother dipping)
  • Cake pop sticks

Instructions

  1. Prepare the white cake according to the package directions, substituting the required water with 1/4 cup of honey. Bake the cake in a 9×13 inch pan. Let the cake cool completely.
  2. Once cool, crumble the entire cake into fine crumbs in a large bowl. Discard any overly browned edges.
  3. Add the ground lavender buds and lavender extract to the cake crumbs. Mix gently.
  4. Add a small amount of frosting (not included in the base ingredients, use a store-bought white frosting if needed, about 1/2 cup) one tablespoon at a time, mixing until the crumbs hold together when pressed. You want a dough-like consistency, not wet.
  5. Roll the mixture into uniform 1-inch balls. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 30 minutes until firm.
  7. Melt the white candy melts or chocolate wafers according to package directions, stirring until smooth. If using, stir in the coconut oil for a thinner consistency.
  8. Dip the tip of a cake pop stick into the melted chocolate and insert it about halfway into a chilled cake ball. Return the tray to the refrigerator for 5 minutes to set the stick.
  9. Hold the stick and dip the entire cake ball into the melted chocolate, rotating to coat completely. Tap the stick gently against the side of the bowl to remove excess chocolate.
  10. Place the coated cake pop upright in a styrofoam block or stand to set completely.
  11. If desired, sprinkle a few tiny, finely ground lavender buds on top before the coating hardens for an elegant dessert presentation.

Notes

  • Use only culinary-grade lavender. Ornamental lavender may not be safe for consumption.
  • For a smoother coating, use high-quality white chocolate wafers instead of standard candy melts.
  • If you prefer a stronger lavender flavor, steep 1 tablespoon of dried lavender buds in the liquid required for the cake mix for 15 minutes, strain, and use the infused liquid.
  • Store finished cake pops in an airtight container at cool room temperature for up to 3 days, or refrigerated for up to one week.

Nutrition

Find it online: https://blissbatter.com/lavender-cake-pops-recipe/