How to Inject Icing Into a Cake Pop

by Shailynn Krow

Cake is crumbled with icing to form a cake ball.

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Items you will need

  • Thin to medium consistency buttercream
  • Pastry bag with tip
  • Injecting tool or syringe
  • Prepared cake balls

Cake pops are rounds of cake set on a lollipop stick and coated in chocolate or a glaze. While cake pops are certainly fine on their own, you can add a little flavor and a special treat by injecting icing into the center of your cake pop. Filling the center of a cake pop is a lot like filling a cupcake after it's baked -- it takes the right tools and a good consistency icing.

Step 1

Use a thin-to-medium consistency buttercream in your desired flavor. Choose a flavor that pairs well with the cake pop flavor as well as the coating. For example, pair chocolate cake pops with a strawberry, vanilla or raspberry icing center. Or, add lemon or chocolate icing to the center of a vanilla cake pop.

Step 2

Fill a pastry bag with your buttercream and use a small, circular decorating tip. If you don’t have a pastry bag or decorating tip, a marinade injector or medicine syringe works well too. Use a marinade injector or syringe that are brand new to avoid contamination or introduction of more flavors.

Step 3

Fill your cake balls after they’ve been formed and have chilled in the refrigerator for one to two hours. Gently press your injector into the center of the cake ball -- making sure to not poke through the other side. Squeeze a small amount of icing into the cake ball, but not enough to make the ball separate. It is best if you inject your icing after the lollipop stick has already been inserted -- this prevents the icing from oozing out once you insert the stick.

Step 4

Coat your cake pops with your desired coating. To help keep the icing center inside, use a hard coating like chocolate or candy melts.

Step 5

Store your cake pops in the refrigerator if they’re filled with icing that has dairy, fruit or custard because these are perishable and can spoil at room temperature.

Photo Credits

  • Hemera Technologies/PhotoObjects.net/Getty Images

About the Author

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.