Whether you’re indulging in a decadent ice-cream treat or looking for an adorable way to decorate your latest cake pop creation, you just can’t go wrong with banana splits!
Ingredients & Supplies
To make banana split cake pops, you will need:
– Lollipop sticks or colorful paper straws
– Homemade cherry fruit candy decorations
– A cake pop stand
Make Your Strawberry Banana Cake Balls
Start by following the step-by-step directions for making strawberry banana cake balls. Chill them in the fridge or freezer until you are ready to start dipping your banana split cake pops.
Helpful Hint: Keep in mind that making cake pops is a temperature sensitive process. Putting cake balls in the freezer may make them too cold for dipping, so you will need to let them sit for a few minutes after removing them.
Turn Your Cake Balls Into Banana Split Cake Pops
Microwave your yellow candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted. Stir in 1/8 to 1/2 teaspoon of LorAnn Banana Cream Flavoring, depending on how strong you want the flavor.
Helpful Hint: Make sure that you use LorAnn Super Strength Flavors, which are made for flavoring candy and chocolates. If you use a water-based flavoring, such as LorAnn Baking Emulsions, your coating will seize up. Save the emulsions for when you want to make awesome sugar cookies and funfetti cake cookies!
Dip the end of a lollipop stick into the melted coating and then into a chilled cake ball, gently pushing until the stick is about half way through the cake ball. Turn your cake pops upright, set them in a cake pop stand, and place them in the fridge to chill before dipping.
Helpful Hint: Work with just a handful of cake balls at a time. Rotating them in and out of the fridge ensures that you are always working with perfectly chilled cake balls. This is where it comes in handy to have a few small cake pop stands to rotate around!
Dip each chilled cake pop straight down into the melted coating until the cake ball is completely covered and sealed. If you need to angle the cake pop, gently tilt it in one direction and then another. Resist the temptation to stir the coating with the cake pop. If you do, your cake pop may fall off of the stick into a candy coating abyss.
Remove the cake pop from the melted coating by pulling it straight up. Then, turn the cake pop at an angle and gently tap off any excess coating.
Helpful Hint: A tall narrow bowl works best for dipping cake pops. Keeping the coating warm throughout the entire dipping process is key to having a smooth coating on your cake pops. To avoid having to repeatedly reheat your coating, a chocolate melting pot is a great tool.
Allow the yellow candy coating to cool and harden completely before continuing on to the next step.
Prepare your pink candy coating. Microwave your pink candy melts in a bowl on low power for 30-seconds at a time. Stop and stir after each 30-second interval then repeat until the coating is completely melted. If you wish to add banana flavoring, stir in 1/8 to 1/2 teaspoon of LorAnn Banana Cream Flavoring, depending on how strong you want the flavor.
Use a spoon to drizzle a small amount of pink candy coating on top of a yellow cake pop. Slowly tilt the cake pop from side to side to drip the pink coating down the sides. Working quickly, while the coating is still wet, sprinkle rainbow nonpareils on your cake pop and top it off with a homemade cherry fruit candy decoration or a few Jet-Puffed Mallow Bits.
For different colored cake pops, repeat the above steps replacing your pink candy coating with dark chocolate candy coating.
I don’t blame you if your mouth is watering for more! Check out these delicious banana split sweets I discovered…
1. Banana Split Cake Mix Cookies by taste and tell
2. Banana Split Cupcakes by Crazy for Crust
3. Banana Split Pie Pops by Grandbaby Cakes