I'd love to ask either of the following two questions:

  1. What's a good ratio of frosting to cake crumbs, when making cake pops?

  2. Does anyone know of a good website that lists baking ratios, including the frosting:cake crumb ratio for cake pops?

  • I suspect that it'd be different depending on how thick/thin the frosting is.
    – Joe
    Commented Sep 5, 2017 at 20:19

1 Answer 1


Cake pops all depend on moisture of the baked or scrap cake you are starting with (and about a hundred other factors including ambient temperature and humidity, fat %, age of cake, etc etc etc).

The best way to determine your ratio is to first start with your cake in a stand mixer (if you have one) with a paddle attachment. Mix the pieces of cake on low speed and slowly work up to medium speed. Once it's all crumbed and uniform, grab a handful or one cake pop worth of cake and give it a squeeze. Does it form a ball on its own? If it's close to forming as is, add very little frosting/icing/buttercream. If it's still loose and crumbly, add a small amount of your frosting/icing/buttercream and continue mixing and test the batch again by squeezing a portion.

A little trick: to help in binding the mixture and to incorporate the sweet component of the icing (without adding so much icing it becomes too loose), add a good dusting of icing sugar before the icing while you are mixing/crumb-ing.

Hope that helps, cake pops can be tricky sometimes, epsecially with very fresh cake or very stale/hard edged cake. There's no specific fool-proof formula for these.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.