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Monday, February 11, 2013

Cake Pops


You might have observed that Cake pops have been the trend lately all over the internet and they had been in news especially in the holiday season last year. Yep they are cakes on a stick wrapped in a chocolate! I discovered cake pops via Bakerella last year.


I ve always wanted to make them, but didn't really feel like baking a cake just to crumble it. So when I made the vanilla muffins a couple of weeks ago, I used a few of them to make cake pops. Now, there are cake pop kits available to make this easier, but I don't own one and have made them without a kit. It took a bit of patience but I had so much fun. It was kind of like a cooking cum craft activity. I believe this makes an excellent activity to do with kids or great for kids parties or Valentines day treats.


Cake Pops

Yeild – 6 to 7 cake pops

50 gms cake. Any plain cake will do. Just make sure there are no nuts, chocolate chips fruit pieces etc. This is needed to ensure that the cake pops have an even and smooth structure. I used vanilla cake.
Frosting or icing. Any frosting will do. I used vanilla buttercream.
120gms semisweet chocolate. I used 60% cocoa and white chocolate.
Sprinkles, for decoration
6 to 7 Straws, sturdy ones
1 styrofoam block or a cardboard box to use as a stand for drying the cake pops


1. Crumble the cake with hands or a spatula.

2. Add the frosting one spoon at a time so as to form a dough like mixture. The consistency should be such that the mixture can be rolled into balls. See picture below.

3. Melt about a tbsp of chocolate. Either dark or white.

4. Dip the end of the straw(up to 1 cm) in molten chocolate and insert it into the cake ball. Do this for all cake balls. Refrigerate the cake balls for 2-3 hours at least.

5. Melt the remaining chocolate over boiling water and give it a good stir until smooth. If using both dark and white, melt them separately!

6. Now carefully dip the refrigerated pops into the chocolate such that the chocolate coats the entire cake ball.
DSC_0756 DSC_0758

Gently tap off the excess chocolate by tapping the straw on the edge of the bowl. Be Careful while doing this! Excess pressure might cause the cake ball to fall off from the straw.

7. While the chocolate is still wet, decorate with sprinkles or any decorations of your choice. The wet chocolate acts as a glue.

8. Place the cake pops on the Styrofoam block or carton box and allow the chocolate to dry. Alternatively chill the pops in the refrigerator to speed up the process. Since its winter here and temperatures are subzero, I just placed them in my balcony. The time required for the chocolate to harden may vary depending on the brand. It took me around 20-30 mins.


Once the chocolate has dried, cake pops are ready. Enjoy!

Storage - These are best served on the same day or the following day.

Linking this entry to

Sweet Luv 2013 at CooksJoy


Cook like a Celebrity Chef 4 


Thank you for visiting. I'd love to hear your thoughts!