Free Disney Frozen Printable for Cake Pops

Happy New Year!

My goodness have we been busy at the shop! I haven’t even had the time to write a blog post (last one was six months ago, gulp!).

With that said, here’s a great one to kick off the new year. It’s a printable for cake pops with three of the popular characters from Disney’s Frozen … Elsa, Olaf, and Anna!

Here’s a photo to give you an idea of how you can use them on cake pops. Simply print out the jpeg below on card stock or other sturdy paper, cut out the characters, and tape them to the sticks…so cute!

Frozen Cake Pops

Frozen Printables for Cake Pops

Frozen Printables for Cake Pops

Disclaimer: This item is not for sale and is for personal use only. The Disney Frozen images were found using a google image search.


Have fun and send us your pics!



Cake Pop Tags (Free Printables)

Happy Tuesday! Let’s talk tags.

One of the most popular accessories for cake pops has got to be customized tags.

Tags are little love notes that can be added to the sticks or tied on with ribbon. They’re usually around 2-inches or so and can turn a simple cake pop into the perfect favor. Here are a few we’ve done…

Cake Pop Tags

I’d love to share with you how I make tags and offer a few freebies as well. If you’d like us to create a printable just for you, we offer them on our web-site for $5- per file. Click here.

OK, so the most important elements are color/theme, message, names, and the event date.

Step 1: I find a font that fits the theme. If I don’t have a font in my library already I’ll search or similar free font site. Some of my fav’s lately are Alex Brush and Museo. When in doubt, stick with Adobe Caslon Pro!

Step 2: If I need a graphic, I head on over to a (paid) site called This site has wonderful graphics for everything from wedding images to baby shower pictures. There are also quite  a few sites out there that offer free clip art, try

Step 3: I create the tags and set up the sheets using Adobe Illustrator (or Photoshop).
You can use Word too. Here’s a Word template for 2-inch tags: 2-inch-Template-Cake-Pop-Tags

Tip! When working with fonts try to keep it to one or two max. Keep it simple. Don’t go nuts with strokes and drop shadows (aka “word art”). The text is small and those design elements will make the message difficult to read.

Step 4: I print the sheets out on glossy cardstock on an HP Photosmart Premium Inkjet Printer.

Step 5: I use a professional Rotatrim cutter for smooth, crisp cuts.

Step 6: I then carefully (test one first!) hole punch the tags with a heavy duty hole punch. We cut a lot of tags so while a hand-held punch will certainly get the job done, this saves our hands from aching!

And…that’s it!


If my method seems a bit complicated, here are some simple shortcuts:

PAPER: opt for readily available cardstock sheets from Walmart or any office supply store (Staples, Office Max, etc.)
HOLE PUNCH: use any hand-held hole punch
CUTTER: I do not recommend scissors. Try (carefully!!) cutting single sheets on a self-healing cutting mat using an x-acto knife and 18-inch metal ruler as a guide.


Now for some FREEBIES!
Here are two fun tag sheets you can print and use… Here’s the PDF to print –> Tags

If you’d like to order customized printable sheets for your event or business, they are now available on our web-site.

BaseballTag Owl-TagsEnjoy!


How to Make Pie Pops

I’m never one to say no. So when a client asked for pie pops (aka pie on a stick) last weekend I said, “you got it!”.

Seemed simple enough.

Update! We sell these little treats on our site. Click Here

Pie on a stick

Pie pops by Anne from Raleigh Cake Pops

For the short-short version, skip the scratch-made piecrust (I made my own–oh the butter!) and head to your local grocer for

I’ll add the piecrust recipe to the end of the post so that I can jump right in to the actual pie pop process.

You will need…
• Cold Piecrust (scratch or store bought)
• a 3-inch Cookie Cutter in any simple shape…circle, square, heart, etc.
(plus an optional ½-inch cutter for vent hole)
• Pie Filling (we used Polaner All Fruit seedless raspberry in this photo but actual pie filling is best).
• 6-inch Paper Cookie Sticks
• 1 Egg (for egg wash)
• Food Brush
• Small Fork
• Parchment Paper or Silpat Mat
• Sugar (larger crystals work best, aka sanding sugar)
• Cookie Sheet

Let’s go!

1. Heat oven to 400 degrees F

2. Line cookie sheet(s) with parchment or Silpat mat

3. Using a rolling pin, roll out your cold pie crust dough onto a floured surface to about 1/8 inch (3 mm) thick

4. Cut out your dough shapes with the 3-inch cookie cutter. You will need 2 dough cutouts per pie. We also cut small vent holes with a smaller cutter. You can simply cut an “X” if you do not have a small cutter. Add the vent hole near a corner so that you don’t see the stick.

5. Lay one dough shape (bottom shape) on the parchment paper or Silpat mat.

6. Place a paper cookie stick in the center of the dough shape, an inch or so from the top and press lightly—just enough to make a dent in the dough.

7. Add a small spoonful of jam or pie filling, roughly 1 teaspoon—it won’t hold much—to the center of the dough shape.

8. Cover with your second dough shape and lightly press the dough around the stick—again, just enough to make a dent in the dough.

9. Using a small fork, gently make small indents all the way around the shape of the mini pie—just enough to seal the edges to the bottom piece.

How to make pie pops

Before the oven

10. Next, beat the egg and using a food brush, carefully brush the top of the dough with the egg wash. Be careful not to brush the sticks with the egg wash. This causes the sticks to brown when cooking–you can see this in the photos.

11. Add a little sanding sugar over the egg wash.

12. Finally, place in the oven and bake for 15 minutes or until the crust is golden brown (see photo).

Let cool for at least ten minutes before serving.

Pie Crust Recipe

  • 2 sticks of cold unsalted butter (cut into pieces)
  • 2 ½ cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 5 or 6 tablespoons of cold water

Using a stand mixer with the flat/wide paddle attachment (you can also use a food processor), mix the dry ingredients for about 20 seconds to combine. Add the cold butter pieces and beat for approximately 1-2 minutes, until the mixture resembles coarse meal with pea size pieces of butter.

Add the cold water 1 tablespoon at a time until you have a crumbly dough that just holds together when you pinch it. It should not be sticky.

Divide dough, wrap and place in the refrigerator for at least two hours. Once you are ready to roll, take dough out of the refrigerator and leave out for about 5 minutes. Move to instruction #3 above.

Depending on the size of your cutter, this pie crust recipe should make about 12 pie pops.

Pie on a stick

And that’s it. If you have any questions please feel free to ask.


P.S. Southern Bride and Groom Magazine loved our pops so much, they put them in their magazine. What a beautiful photo…

Our pie pops in Southern Bride & Groom Magazine

How to Make Cake Pops …

Step 1. Bake a Cake! …from scratch or with a store bought mix like Duncan Hines or Betty Crocker.

Tip: You can even buy a pre-made cake from the grocery store–pound cakes work nicely.

Step 2. Next, crumble the cooled-to-room-temperature cake into small pieces, large crumbs. I use a stand mixer.

Tip: I find that the cooler the cake the better (refrigerator cooled is great!). If the cake is warm when you add the icing it may wet the cake and make it too soggy. Don’t rush.

Step 3. Gradually add icing (room temperature or refrigerator chilled–fresh or store bought) one very large spoonful at a time to your crumbed cake. You are looking for the consistency of a firm dough…not mush! Just add enough icing to make firm balls of cake.

Step 4. Using a small scoop (1 oz. max. otherwise you may have a difficult time dipping a large cake pop into chocolate) start making cake balls by rolling the dough in your hands. Place each cake ball on a flat plate, dish, jellyroll pan, etc.

Tip: One box of Duncan Hines cake mix and a half of a tub of icing will make approx. 20-24 cake balls.

Step 5.  Melt a small amount of chocolate for your cookie sticks. Cookie sticks are readily available at crafts stores like Michael’s….check their baking aisle. We also sell them on Ebay:

Step 6. Dip each stick about a 1/2 to 3/4 inches into the melted chocolate and then carefully insert, slightly twisting as you go, into the cake ball…almost all the way through.

Tip: When inserting the cookie sticks, make sure you have enough chocolate to make a nice “button”. You want the stick sealed tight with the cake. This will help avoid “yellow stick”, which is when the butter/oil saturates the paper cookie stick. It’s often tough to avoid “yellow stick” but sealing the cake pop as much as you can will help.

Pre-Dipped Cake Pops

Step 7. Chill the “sticked” cake pops in the refrigerator for about 20 minutes while you work on melting your chocolate.

Melting chocolate properly is a post of its own. While I am not going to talk about that in this post, if you need any advice, just ask!

Step 8. Once your chocolate is ready (85 degrees is ideal for the chocolate we use), take one or two pops from the refrigerator and begin dipping.

Tip: If the cake pops are too cold and your chocolate is too hot, when you dip them they will often crack. Cold Pops + Hot Chocolate = CRACKS.

Carefully dip each pop (A coffee cup works great!) into the melted chocolate (85 degrees is my ideal temp–use a candy thermometer!). Gently lift straight up out of the chocolate and gently tap the stick (keeping pop upside down or angled) so that any extra chocolate can drip off.

Step 9: If you are decorating with sprinkles, nonpareils, sanding sugar, etc. do this before the chocolate dries, then place the cake pop into styrofoam or cake pop stand (check out KC Bakes!) to cool/harden. If you are going to drizzle melted chocolate on top you can do this after the chocolate dries).

Now keep going until all of your pops are done!

Step 10. Watch them disappear :)!!

If you have any trouble with these instructions let me know. I’m happy to offer advice and tips. What works for me may not work for you.

I’ve run into many obstacles….yellow sticks, spotty/streaked chocolate (too cold), cracks (too hot), cake pops falling off the stick into the chocolate (too much icing), etc. I’ve managed to finally figure out most of those obstacles…so again, just ask!