Tuesday, May 3, 2011

Chili Pepper Cake Pops for Cinco de Mayo

With Cinco de Mayo almost upon us, I couldn't resist making these. Last year I made chihuahua and margarita shaped cookies and spoke a bit of the time I spent in Mexico as a child. 

I thought chili peppers would make a cute cake pop. I am a spice girl. I love all spicy food. Bring on the chili peppers and the heat. I'm down. So I used chili powder to add a little bite to these.

You can see in the picture I tried adding red disco dust on some of them but I liked the un-glittered look better. I had a lot of leftover cake and frosting so I used leftover orange cake for these. Next time I might opt for chocolate chili flavored cake and frosting.

Chili Pepper Cake Pops

  • Cake any flavor*
  • Frosting any flavor*
  • 8 ounces White chocolate, chopped
  • Red candy coloring (or you can skip this and use red candy melts.)
  • 1/2 teaspoon ground chili pepper
  • Green fondant, store bought or homemade
  • Lollypop sticks
  • Block of styrofoam or floral foam
*Specific measurements can be found at cake pop creator Bakerella's site HERE.

  • Crumble cake into a bowl.
  • Mix the frosting into the crumbled cake.
  • Mold cake pop batter into pepper shapes and put in fridge for at least a half hour.
  • Melt chocolate over a double boiler or in the microwave.
  • Add red food coloring to chocolate.
  • Stir in chili pepper
  • Remove peppers from fridge, dip a lolly pop stick in the melted chocolate and insert it into the bottom of the pepper at an angle.
  • Return pops to the fridge for 15 minutes.
  • Reheat chocolate if necessary, remove pops from fridge, dip into chocolate and stick them in the foam.
  • Take a pice of the green fondant (recipe follows) and form it into a four pronged shape. Pull the excess to the middle and roll a stem.
  • Place on pepper and gently press to secure it.
For Homemade Fondant

  • 1/2  bag (1/2 pound) marshmallows (minis melt faster but you can use regular sized ones as well.)
  • 2 tablespoons of water
  • 1 pound of powdered sugar
  • Crisco or shortening
  • plastic wrap or cling film
  • Gel or paste food coloring
  • Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
  • Place marshmallows and water in the bowl.
  • Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
  • When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
  • Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
  • Dump the fondant on the sugared surface and knead the rest of the sugar in.
  • Separate the fondant into different parts and color as desired by adding a few drops of gel colors at a time and kneading it in until the color is evenly distributed and you get the color you want. 
  • Wrap each piece in plastic wrap until you use it.
  • Wrap leftover fondant tightly in plastic cling film and store in a zip lock bag.


  1. When I saw the title for this post, I thought "how creative with the flavor" - and then saw the pictures with the pops shaped like chili peppers. Impressive!

  2. Heat + sweet. Such a great combo. These are adorable!

  3. Wow! I can't believe you shaped these to look like chili peppers. You are awesome!

  4. I'd love one of these on the side of my margarita glass - especially with some lime and coconut cake inside. Fun little recipe!

  5. Super creative cake pop design! Thanks for sharing this hot treat!

  6. You are the cake pop master! These are absolutely adorable and would definitely make for some excellent party treats!


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