Learn to make the best party treat – cake pops with ingredients available at home. They are super delicious and the perfect bite-sized sweet treat for any occasion.
Have you been buying cake pops from the market? You don’t have to anymore with this easy-to-make recipe. Cake pops is an excellent idea invented to make use of leftover sponge and frosting.
After completing a cream cake, you are often left with cake scrapes and some frosting. What do you do with those leftovers? Throw them?
You won’t have to do that anymore. Now, become a zero wastage baker using all the cake sponge scales!/crumbs and the frosting to make cake pops from it. Use it for everyday sweet desserts or any party.
The process is also very simple. Add frosting to cake crumbs and make balls from it. Dip the balls in some melted chocolate and garnish with some sprinkles. Freeze them to set and serve. That’s it, so easy, no?
Cake Pops Recipe Video Tutorial
Why You’ll Love This Recipe?
- Easy Method: This Recipe helps you learn the art of making cake pops easily. If you follow the recipe exactly as mentioned, you will be able to achieve perfect cake pops every time you make.
- Double Chocolate Layer: The cake balls are dipped not just once but twice into the chocolate – white and pink chocolate. This gives it a lovely two-toned shell and a thick chocolate coating.
- Versatile: I have made these cake pops using the chocolate sponge and ganache; you can also use this method to make any other flavour. The technique remains the same for other types of sponge and frosting.
Important Ingredients Used In The Recipe
- Cake Crumbs: You must use cake crumbs that are fresh or at least kept well enough to have the quality. If the crumbs were not stored properly, they would be dry and hard, which would not taste good.
- Ganache: The ganache used here is the truffle ganache, which calls for twice the chocolate than the cream. If your frosting is a 1:1 ratio, then add extra chocolate to make it a truffle ganache. We need truffle ganache as it sets hard.
- Melted white chocolate: The melted chocolate is divided into two parts. One is kept white, and the other, we have added pink gel colour. The chocolate must not have any lumps, and the consistency should be smooth. It is also used as a garnish.
How To Make Cake Pops
Preparation: Collect and weigh all the ingredients as well as tools needed for the recipe. You will find the correct quantities in the recipe card below.
Make Cake Mixture: In a bowl, take chocolate cake crumbs. The crumbs should not be too fine, just roughly crumbled. Add ganache to it and mix. You can combine using your hands, so make sure to wear gloves for hygiene purposes.
Make Balls: Take cake pop mixture and weigh 40g. Roll the mixture in your hands to make a ball. Repeat the same for the remaining mixture. Place the balls in a lined baking tray.
Insert Sticks: Now insert cake pop sticks (same as lollipop sticks) right at the centre of the cake pop. Before inserting the stick, dip one end into melted white chocolate so the stick gets perfectly fixed into the cake pop.
Freeze: Put the cake pops in the fridge for 10-15 minutes. This will make the cake pops appropriately before coating them in chocolate.
Dip The Cake Pops: Hold the cake pops upside down and dip them in melted white chocolate. Make sure the entire ball gets dipped into the chocolate. Let the excess chocolate drip off and set it. Once the white chocolate sets, dip it in the pink-coloured chocolate. Again, let the excess drip off and let them set completely.
Garnish: Now that both chocolate layers have set, drizzle some white chocolate on top and decorate with an edible fondant butterfly. Spray some edible gold or silver dust to finish off.
Chef’s Tips For The Recipe
Cake and Ganache Ratio
Do not add more ganache than necessary; it will make the cake pops extra soft. At the same time, the mixture should not be dry as then the cake pops won’t hold shape.
Do Not Over Freeze Cake Pops
When the sticks are inserted and the cake pops are kept in the refrigerator, do not keep them in the fridge for too long. This is because, when taken out, they will have condensation, and when dipped in chocolate, the water might try to escape, leading to either cracks or seized chocolate.
How To Store Cake Pops
Cover the cake pops with either aluminium wraps or plastic film to avoid moisture and dust contact.
These cake pops must be stored in the refrigerator and consumed in 3-4 days.
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Frequently Asked Questions
Yes, in case you have vanilla or red velvet cake leftovers, then you can use them as well.
No, you do not need to dip in two colours. That is for the appearance. However, I would recommend dipping the cake pop twice, be it in the same chocolate.
Although ganache is the most sought-after frosting to be used, you can use any buttercream as well.
- 200–300 g Leftover Cake crumbs
- 80 g Leftover ganache
- 150 g White chocolate
- 150 g Pink Chocolate
- Pearl sprinkle accordingly
- White chocolate drizzle accordingly
- Edible fondant butterfly
- Gold dust spray
- Mix cake crumbs and ganache in a bowl to form a smooth cake pop mixture. You may use your hands to form the mixture.
- Now, shape the cake pops by making balls of 40g each. Place them on a lined baking tray.
- Next, take a lollipop stick and dip one end in melted white chocolate. Insert this chocolate-coated part into the cake pops. This ensures the stick stays where it’s inserted.
- Put these cake pops in the refrigerator for around 10 minutes to set.
- Finally, dip the cake pop into the white melted chocolate, ensuring the ball is coated. Let the excess chocolate drip off and set the coating.
- Once set, dip the cake pop into pink chocolate and let it set.
- Garnish the cake pops with some melted chocolate, fondant butterfly and gold sparkle.
- Prep Time: 10 to 15 minutes
- Freeze Time: 10 minutes