Red Carpet Bow Tie Cake Pops Recipes - homemade cake balls from scratch recipe

The Oscars are just days away. This year like most, there are some great films competing. We partnered with Lauryn Cohen, founder of Bella Baker ( and authority on all things sweet, to pair her fabulous recipes with the movies which are up for the honors this Sunday.

Her first recipe is certainly red carpet worthy! Fine enough to serve at any official Oscar party, these can be made at home! Her homemade chocolate cake pops are combined with scratch chocolate frosting for a real treat! Then they’re dipped in two kinds of chocolate – both white and dark – and decorated to perfection. But don’t worry, you can do this because Lauren shares step-by-step instructions on how to finish the cake pops so they will be the Oscar-worthy treat at your own party!

And the Category Is – Best Actor Cake Pops

But which category is best represented by these amazing cake pops? Why the Best Actor in a Leading Role of course! The men vying for this title are Daniel Day-Lewis for “Lincoln,” Hugh Jackson (whom I’ve had the pleasure of meeting and he truly is the nicest actor in Hollywood) for “Les Miserables,” Joaquin Phoenix for “The Master,” Denzel Washington for “Flight” (he’s one of my favs and I just saw this movie last weekend. Not at all what I expected but I loved it), and rounding out the category is Bradley Cooper for “Silver Linings Playbook.” I’ve been watching season 1 and 2 of Alias” for free on Amazon Prime (all of the seasons are there!) – who knew he was in it?!?

Red Carpet Tuxedo Cake Pops Recipe
Finally a homemade cake pop with scratch frosting.
Yield: 50 cake pops
Prep Time: 
Cooking Time: 
Total Time: 
  • Chocolate Cake
  • 1-1⁄2 c all-purpose flour
  • 1⁄3 c good quality unsweetened cocoa powder
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp salt
  • 1 c buttermilk
  • 1 tsp pure vanilla extract
  • ¼ c unsalted butter, softened
  • 1 c sugar
  • 2 eggs
  • Chocolate Frosting
  • 6 Tbls unsalted butter, softened
  • 1 c powdered confectioners sugar
  • 1⁄3 c good quality unsweetened cocoa powder
  • 3 Tbls whole milk
  • Decor
  • 16 oz candy melts, white
  • 8 oz good quality dark chocolate, chopped
  • 50 6" lollipop sticks
  1. Cake
  2. Preheat oven to 350.
  3. Prepare a 9x13” glass baking dish with nonstick spray; set aside.
  4. In a medium bowl wish the flour, cocoa, baking powder, baking soda, and salt together; set aside.
  5. In a small bowl, mix together the buttermilk and vanilla extract; set aside.
  6. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and confectioner sugar together on medium-high speed until the mixture is pale and fluffy.
  7. Add the eggs, one at a time, beating well between each addition.
  8. Reduce mixer speed to low or mix by hand - add half of the dry ingredients, followed by the buttermilk and vanilla. Scrape down the sides of the bowl then add the remaining dry ingredients, gently mixing until well incorporated.
  9. Pour the batter into prepared the pan and bake 30–35 minutes (25-30 for dark metal pan), or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
  10. Frosting
  11. In a mixing bowl with the paddle attachment, mix the butter, confectioners sugar, and cocoa powder; add the milk one tablespoon at a time until the frosting reaches a smooth, creamy consistency.
  12. Note: You can use store-bought chocolate frosting instead of making frosting from scratch.
  13. Decor
  14. Break the cake into small pieces into a large bowl. Using your fingers, crumble the cake until no large chunks remain.
  15. Stir the chocolate frosting into the bowl of cake crumbs, 1 or 2 tablespoons at a time, until the mixture can be rolled into a ball easily. Gauge the moisture carefully - if it’s too dry the ball will crumble. Too moist and the frosting won’t stick to it. Add just enough frosting to get the right consistency.
  16. Form the cake mixture into 1-1⁄2 to 2 inch balls with your hands. You can use a scale to weigh the cake balls so they are uniform in size, about 0.6 to 0.7 ounces, or use a cookie scoop and refine the form with your hands.
  17. Place the plain cake balls onto baking sheets and chill for at least one hour in the refrigerator.
  18. These can be made ahead and decorated the next day – cover when storing.
  19. Decorate
  20. Place the white candy melts in a microwave-safe bowl and melt in the microwave in 30-second intervals, stirring vigorously with a spoon between intervals. Expect it to take two or three 30-second intervals for the candy melts to melt completely. Or use a double boiler method on the stovetop.
  21. Remove the cake balls from the refrigerator. Working one at a time, dip the tip of the lollipop stick in the melted white candy melts; then insert it into the cake ball until it’s about halfway through.
  22. Holding the stick, dip the cake ball into the white melted candy, rotating to coat evenly. Tap the lollipop stick gently against the side of the bowl to remove any excess candy melt, then place cake pop onto parchment paper to dry, so the lollipop stick is upright. Repeat until all cake pops are complete.
  23. Melt the chopped dark chocolate in the microwave. Dip just the bottom of each cake pop in the melted dark chocolate, holding the pop in a diagonal direction and dipping it into the coating until half covered. Remove and dip the other side in the opposite diagonal direction to form black V-shaped jacket. Place the pop, ball side down, back onto waxed paper. Use a toothpick to dot three small chocolate buttons into the V to create the effect of buttons on the tuxedo shirt. Finally, cut pieces of chocolate into triangles to use as bow tie. Adhere to cake pop with a small amount of melted chocolate. Makes about 50 cake pops.
Recipe created by and printer with permission from Lauryn Cohen, founder of Bella Baker

Oscar Party Ideas

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