Cake Pops

I wanted something else than just an ordinary sponge cake (which is my favorite) for my birthday ( 5 days ago) so I searched the internet  for ideas since baking is my waterloo. Initially I found an interesting one but it involved rolling of fondant and expertise handling it. I have never worked with fondant before and they are quite expensive here (and to be experimented on)  thus I searched again until I found some cute looking cake pops that looked pretty easy to make. It was my first time to make them and I don’t think it will be the last because you know why? The adults (my friends) enjoyed them so much, imagine how the children would react when you give them these?  ;)

*click for a larger image*

What you need:
- Chocolate cake mix, bake according to the box instruction a day earlier. I used a 750 g cake mix powder. Makes 12-15 pops.
- Browned Butter frosting (see below)
- Lollipop sticks
- Sprinkles, different shapes and sizes
- Cupcake paper liners or styrofoam
-  350g  White Chocolate melts, choose the best quality, the creamy one.
- Parchment paper

Butter frosting:

3 cups powdered sugar
1 teaspoon vanilla
3- 4 tablespoons milk
1/3 cup unsalted butter

In medium bowl, place powdered sugar, 1teaspoon vanilla and 3 tablespoons milk. In  saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy. Let cool until it’s manageable to touch.

In a large bowl place the cake, tear it to smallest pieces. Mix in the frosting, mix them well by using your hands. Next step is to make your pop balls. I used ice scream scoop for this job. Scoop a ball, handroll it while pressing it tightly to prevent it from falling apart then  place on a baking tray lined with parchment paper. Repeat the procedure.

Freeze for an hour or 2, until the balls are cold and hard.
Bain-Marie your chocolate melts. Half-fill saucepan with water and bring to a simmer. Place bowl on top with a small portion of chocolate melts in, making sure it doesn’t touch water (or it will overheat).
Stir with a metal spoon until melted. Listen, you better avoid wooden or plastic spoons  because both  retain moisture that makes the melt hard. I made that mistake and paid the price, I ran out of coating and left with few balls over.

Take a stick, dip the end to the melt (now room temperature) then stick into a ball then place back on the tray. When you’re done dipping place the tray back  into the refrigerator to cool the balls again, making sure the stick is sticking well inside.

Using a fresh sauce pan, bain-marie the rest of the chocolate melts, leave to room temperature. Take the chocolate balls out the refrigerator and start coating. Simply roll/cover each ball with the melt, using the metal spoon to remove excess  chocolate. I wasn’t worried the balls weren’t perfect round while coating  because they smoothened out upon cooling down. After coating each pop, I now call them pop *wink*, immediately sprinkle it with your choice decoration.  You can either let the pop stand on its stick on styrofoam or use a cupcake paper liner just like what I did. Let them cool in the refrigerator again and take out when you need them.

Make your family and friends smile, give them a cake pop! :)

3 thoughts on “Cake Pops

  1. Thess

    I know that you like to bake and good at it, so believe me,  once you start the ball rolling (punny, isn’t it?) you’ll be finished making these in no time.


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