The 9 Best Cake Pop Makers

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We spent 45 hours on research, videography, and editing, to review the top choices for this wiki. What's better than cake? Cake on a stick, of course! These cake pop makers not only produce tasty ball-shaped treats, but can also be used to bake donut holes, brownie bites, and creative desserts like muffin balls and pancake spheres. Don't tell the kids, but it's easier to manage their portion sizes this way, too. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best cake pop maker on Amazon.

9. Bella Turquoise

8. CucinaPro Multi Baker Deluxe

7. Disney Mini

6. Brentwood Appliances

5. Holstein Housewares Stainless Steel

4. Minchsrin Silicone Mold

3. Wilton Nonstick

2. Freshware 15-Cavity

1. Babycakes Purple

An Appliance That Takes The Cake

You can use a cake pop maker to craft other yummy snacks, too.

While the idea of cake pops — sweet little cake treats on a stick — is a fun one, there’s something about the traditional way of making them that’s slightly off-putting. Not everyone wants crumbled up cake that someone has remoistened and manhandled. Fortunately, there is another way: the cake pop maker. These devices bake the dessert into the desired shape in the first place, which means you won’t have to fool around with trying to mash a crumbled-up dessert into a sphere. They’re a good choice for several other reasons, too.

For one thing, the output is consistent and takes less time overall to achieve. Instead of first baking a cake and then reforming it, you simply put the batter into the pop maker. You may need a few tries to ensure that you’re getting the perfect amount of batter in each section, but once you do, you’ll be churning them out on the double. If you happen to need a large number of the treats, perhaps for a party or baby shower, this is a boon.

Also, anyone living with oppressive summer heat would be well served by an electric cake pop maker. Instead of heating up your oven, the heat from which inevitably makes your house hotter, you use less heat and energy altogether. Since cake pops are a fun summertime backyard goodie, this will help you make it to the eating stage without becoming a sweaty mess. Plus, cleanup is a snap since most cake pop makers have non-stick surfaces.

You can use a cake pop maker to craft other yummy snacks, too. From corn dog bites to mini muffin balls, the list is nearly endless and enterprising food bloggers are coming up with new recipes all the time. You may or may not wish to put a stick in these; either way, you can create a range of mess-free finger foods to serve at slumber parties, school events, work functions, or anywhere else you want to avoid piles of dishes and disposable cutlery.

Next Level Pops

If you’ve already started making cake pops, you’ll know how versatile they are: weddings, baby showers, kids’ parties, and more are all enhanced with this snack. Maybe you’ve even created a “bouquet” of pops as a fun gift. If you haven’t tried them yet, however, we’ve got a few ideas that will get you to the finished product with less hassle and with gorgeous results. These tips should help anyone who’s struggling to create perfect Pinterest-ready pops, too.

When you begin dipping your pops, use a smooth motion to pull them up out of the coating.

The first thing you can do is use a piping bag or zipper-seal plastic bag with a corner cut off to fill the cake pop maker, instead of a spoon. Doing so will not only give you more control over how much batter goes into each compartment, but it will also prevent you from dripping batter around the edges of each. You’ll get perfectly round pops with no annoying excess at the middle.

After the pops are finished baking, cool them down in the fridge before adding the sticks. When you’re ready to insert each stick, use just a dab of melted candy coating to secure the stick inside the confection. Put the pops back into the fridge to allow this “glue” to set before you move to the decorating stage.

When you’re ready to coat your cake pops, heat your candy melts in the microwave in 30-second increments, checking between each heat zap. Candy melts liquify quickly and you don’t want them to become overheated, which will lead to a lumpy mess and not a smooth dip. Once the coating is melty and creamy, let it cool down for a few minutes. Ideally, your pops should be out of the refrigerator at this point. You will get the best results when the coating and the pops are as near in temperature as is feasible.

When you begin dipping your pops, use a smooth motion to pull them up out of the coating. Hold each one upside down for a moment or two so that the excess drips off, then tilt it to a 45-degree angle and give it a few gentle twirls to help smooth the coating out. Place them into a stand or a Styrofoam block for air drying.

A Brief History Of The Cake Pop

Although spherical cake isn’t a wildly radical idea, it wasn’t until baking blogger Angie Dudley posted her “pink cake pops” in 2008 that the cake pop was born. Bakerella, as her followers know her, had taken the concept of cake balls, then added a stick and some candy melts, all without knowing that she would soon take the dessert world by storm. Soon after her post began to garner attention, the queen of crafts herself, Martha Stewart, invited Dudley to come on her show and demonstrate making the nouveau nosh.

Although spherical cake isn’t a wildly radical idea, it wasn’t until baking blogger Angie Dudley posted her “pink cake pops” in 2008 that the cake pop was born.

The rest, as they say, is history. The exciting edible captured the full attention of the food blogging sphere, and Dudley published a book (Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats) that made it all the way to The New York Times Best Seller List. Lovers of both sweets and cuteness got behind the creation in full force, with some opening businesses selling gourmet versions and some designing the cake pop makers home cooks have come to love. Suzanne Nelson, the author of a series of YA books with food-related themes, penned a work centered around the dessert called Cake Pop Crush. The treats were even sold in Starbucks.

Following the runaway success of cake pops, it’s perhaps a testament to Bakerella’s character that she doesn’t seem to harbor any bitterness to those who have dipped into the batter of her success. Although other foodies’ blogs and companies’ advertisements don’t always offer her the recognition she’s due, she seemingly has not turned litigious or tried to lock the cake pop name down as a legally protected entity. Perhaps, with the amount of success she’s already had, she understands that she has her cake and can eat it, too.

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Gabrielle Taylor
Last updated on July 25, 2018 by Gabrielle Taylor

Originally from a tiny town in Virginia, Gabrielle moved to Los Angeles for a marketing internship at a well-known Hollywood public relations firm and was shocked to find that she loves the West Coast. She spent two years as a writer and editor for a large DIY/tutorial startup, where she wrote extensively about technology, security, lifestyle, and home improvement. A self-professed skincare nerd, she’s well-versed in numerous ingredients and methods, including both Western and Asian products. She is an avid home cook who has whiled away thousands of hours cooking and obsessively researching all things related to food and food science. Her time in the kitchen has also had the curious side effect of making her an expert at fending off attempted food thievery by her lazy boxer dog.

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