Pink Cake Pops
Gotten tired of cupcakes, pies and co? Go make some cake pops!
We recently had a family get together and I was bummed out that I didn’t have the chance to make a single cake. It was super weird having someone else make dessert for a change. I’m so used to my own desserts by now. Running this blog requires me to bake…a lot. I always have something on hand, no matter the time of day.
Recently I wanted to try something new that I could add to my repertoire. Which is also the reason I finally plan on adding some savory dishes to the site the coming weeks. Stay tuned for more baked (and cooked) bliss!
But now finally to our cake pops. I included vital tips and information in the recipe and in the notes that you need to follow to ensure your cake pops will not fall off the stick or get cracks or other sorts of ‘cake pop injuries’. If you have any questions feel free to ask them in the comment section, I’m happy to help.
Fudgy chocolaty cake pops with pink chocolate coating and colourful sprinkles.
- 125g flour (1 cup)
- 180g white sugar (1 cup)
- 60g unsweetened cocoa (2/4 cups)
- 1/4 teaspoon salt
- 1 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 80ml neutral vegetable oil (1/3 cup)
- 120ml buttermilk or milk (1/2 cup)
- 120ml hot coffee (1/2 cup)
- 2–3 tablespoons of your favorite frosting
- 1 package pink candy melts
- white frosting
- sprinkles for decorating
- cake pop sticks
- styrofoam or deco sand
- Preheat oven to 150°C or 300°F and coat a cake pan with non-stick spray.
- Mix together all dry ingredients until well combined.
- Add in the wet ingredients (apart from the hot coffee) and cream together for 1min.
- Add in the hot coffee and continue to mix until smooth.
- Pour into prepared baking pan and bake for 1h or until a toothpick inserted comes out clean.
- Let it cool completely.
- Cut cake into pieces and put into a food processor. Pulse until you have fine crumbs. Or skip the food processor and simply mash with a fork.
- In a large bowl combine the cake crumbs with 2-3 tablespoons frosting. (The mixture should be smooth enough to form balls but not wet.)
- Scoop out balls with a cake pop tool or ice cream scoop and roll between your hands.*
- Melt the candy melts in an electric chocolate melter or carefully in the microwave. Add shortening to thin the chocolate a bit for easier dipping.
- Dip the tip of the sticks into the melted chocolate and push into the cake balls.
- Chill until the chocolate has firmed up and cake balls are slightly chilled.**
- Dip the cake balls into the chocolate, shake off any excess and swirl.***
- Add any sprinkles before the chocolate hardens. Or if you want to add another color, wait till the chocolate has firmed up and then pipe desired decoration on and add sprinkles if you wish.
- Stick them into styrofoam or deco sand and let them dry completely.
*Do not make the cake balls too big otherwise they fall off the sticks.
**Do not freeze the cake balls before dipping (just slightly chill) and make sure your melted chocolate isn’t hot (only slightly warm) to ensure your coating won’t crack later on.
***Dip the cake balls quickly into the chocolate, not longer than necessary, otherwise they will fall off the sticks.
Do not store the cake pops in the fridge or airtight containers as this leads to condensation. Store them at room temperature. They will not dry out as the chocolate seals in the cake keeping it moist.
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