In taste and performance they resemble potatoes, the basic recipe consists of crushed dough combined with a “binder” in the form of cake mass, and everything is covered with chocolate (often colored so-called candy melts), often it is just just a cake baked in a special spherical mold and covered with chocolate. Say hello to cake pops!

How to make cake pops?

Even the simplest recipe for cake pops can be freely modified: add nutella, peanut butter, your favorite cream or mass, and even jams … Full freedom! Similarly with the appearance, we decorate them with sprinkles, chocolate, sweets, etc. The world has gone crazy about sweetness on sticks. Cake pops have recently conquered culinary blogs and confectionery businesses, you will find them on almost every sweet buffet. There were also many variations on the topic, e.g. cup cake pops (like muffins on a stick), cookie pops (shortbread cookies on a stick, with or without filling), lollipops with fresh fruit and many others.

cake pops recipe

Recipe for chocolate cake pops

  • 400 g of dry, crushed dough (muffin, chocolate, etc.)
  • 120 g mascarpone cheese
  • 80 g nutella or peanut butter
  • 200 g chocolate, to coat
  • 1 tbsp oil
  • colored sprinkles

Mix mascarpone with nutella / peanut butter.

Pieces of crushed dough mix thoroughly with cream to form a large ball. Wrap in cling film, cool for 15 minutes in the freezer.

Take out, measuring out even pieces of dough using e.g. ice cream scoop, form balls. Place them on a baking tray lined with baking paper (so that they do not stick to the sheet) and cool in the freezer for another 15 minutes.

Melt the chocolate with 1 tablespoon of oil in a water bath. Prepare sticks. Remove the balls from the freezer.

Immerse the tip of the stick in chocolate and immediately insert into the center of the ball, reaching about half of it. Arrange the cake pops on a baking tray with the sticks up and then cool them again for about 15 minutes.

After this time, if the chocolate cools down, melt it again. Take cake pops out of the freezer, soak it in melted chocolate, waiting for its excess to drip. Decorate freely.

Sticks in polystyrene, cardboard or stack ‘upside down’ on baking paper. It’s best to keep in the fridge.

Some practical tips about cake pops

  • Mix the dough for pops with a blender, crumbling in your hands does not give such good results. The crumbled dough still has larger pieces that interfere with the formation of even balls.
  • Ready cake pops will largely taste what we have added to the cake. You can experiment with flavors by adding e.g. almond butter or vanilla.
  • You can use your favorite chocolate to pour pops. However, it is worth adding coconut oil to it when it dissolves. Thanks to this, we will get a thinner consistency and it will be easier for us to fail evenly. If you do not want to dissolve chocolate, use ready-made topping.
  • Lollipop sticks look very nice, but if you can’t find them you can replace them with skewers or paper straws.



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