Cake pop is a ball of soft and moist cake coated with chocolate giving an awesome mix of textures. Sure to win the hearts of our little hearts as they are super duper cute and droolsome. Cake pop is an excellent way to use the left over cake or cakes that break while de moulding etc. Although they are so appealing that they are worth making using a perfect cake. Once you know how to make cake pops you can make them on any special occasions or even as decorations for cake.
Cake pops call for cake. Any sponge cake works great. You can choose something simple as vanilla cake or chocolate cake or any other cake as per your choice. Apart from cake we need some frosting and some chocolate compound. I have used simple eggless vanilla cake. Cake pops allow a lot of customisation. Right from base i.e. cake upto the way you pep it up… go ahead and make yours!
1. Prepare the white chocolate ganache. For that in a microwave safe bowl take 50 g chopped white chocolate.
2. Add 25 g heavy cream.
3. Mix them.
4. Microwave till smooth. Microwave at 20 seconds interval otherwise it might burn. Once smooth keep it aside till it comes to the room temperature.
5. Take a 6 inch cake.
6. Crumble it. Outsource the crumbling part, let your kids get their hands into this.
7. Crumble as shown
8. Add the white chocolate ganache in little quantity, a spoonful to start with. The quantity of frosting required totally depends on the moistness of the cake.
9. Use hands to mix the frosting and crumbs.
10. Take a portion and bind it. It should hold the shape. As of now it doesn’t.
11. Add more ganache.
12. Again take a portion and bind. It holds the shape. The mixture is ready.
13. Keep it in the freezer for 20 minutes to chill.
14. After 20 minutes get the cake mixture out and make balls. I used 1 tbsp of the mixture for 1 ball. You can use upto 1 and 1/2 tbsp.
15. Beware… someone might just come and steal the cake pop under progress. That is the best thing about cake pops. They taste awesome at each and every stage of the recipe!
16. Chill the balls in the freezer for 20 minutes.
17. In the meanwhile take 1 cup chopped dark chocolate in a microwave-safe tall glass.
18. Melt it in the microwave or double boiler.
19. After 20 minutes… get ready with the cake balls, melted chocolate and pop sticks.
20. Dip the tip of the pop stick up to 1 cm in the melted chocolate.
21. Insert it half way into the cake ball.
22. Do it so for all the cake balls.
23. Keep it in the freezer to chill for 20 minutes.
24. After 20 minutes get ready with the melted chocolate, cake balls, decorations and some stand to place the cake pops. I am using glasses filled with chocolate vermicelli. You can use a thermocol piece or half of an apple.
25. Dip the cake ball in the melted chocolate.
26. Tap off the excess.
27. Be quick and put the decorations. The chocolate sets very fast so you better win the race by putting the decorations faster.
28. Place the cake pops in the stand and let it set. As such they will be ready by the time you place them in the stand.
29. Perfect for special occasions such as children.s day or christmas etc.
PREP TIME 90 minutes
COOK TIME 05 minutes
TOTAL TIME 95 minutes
1. Prepare the white chocolate ganache. For that in a microwave safe bowl take 50 g chopped white chocolate.
2. Add 25 g heavy cream.
3. Mix them.
4. Microwave till smooth. Microwave at 20 seconds interval otherwise it might burn. Once smooth keep it aside till it comes to the room temperature.
5. Take a 6 inch cake.
6. Crumble it. Outsource the crumbling part, let your kids get their hands into this.
7. Crumble as shown.
8. Add the white chocolate ganache in little quantity, a spoonful to start with. The quantity of frosting required totally depends on the moistness of the cake.
9. Use hands to mix the frosting and crumbs.
10. Take a portion and bind it. It should hold the shape. As of now it doesn’t.
11. Add more ganache.
12. Again take a portion and bind. It holds the shape. The mixture is ready.
13. Keep it in the freezer for 20 minutes to chill.
14. After 20 minutes get the cake mixture out and make balls. I used 1 tbsp of the mixture for 1 ball. You can use upto 1 and 1/2 tbsp.
15. Beware… someone might just come and steal the cake pop under progress. That is the best thing about cake pops. They taste awesome at each and every stage of the recipe!
16. Chill the balls in the freezer for 20 minutes.
17. In the meanwhile take 1 cup chopped dark chocolate in a microwave-safe tall glass.
18. Melt it in the microwave or double boiler.
19. After 20 minutes… get ready with the cake balls, melted chocolate and pop sticks.
20. Dip the tip of the pop stick up to 1 cm in the melted chocolate.
21. Insert it half way into the cake ball.
22. Do it so for all the cake balls.
23. Keep it in the freezer to chill for 20 minutes.
24. After 20 minutes get ready with the melted chocolate, cake balls, decorations and some stand to place the cake pops. I am using glasses filled with chocolate vermicelli. You can use a thermocol piece or half of an apple.
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