Cake pops are a delicious dessert for any occasion. When the dough is ready, crumble it and mix with the creams. Form balls, stick them on sticks and decorate as desired. You will love this recipe!
Ingredients for a ball of dough
- 300 g of basic dough, chocolate, sponge cake and sponge cake
- Mascarpone cheese, 50–60 g
- 50-60 grams of chocolate Nutella
Decoration ingredients
- 250 grams of the highest quality chocolate, milk, white or dark.
- Two tablespoons of coconut or vegetable oil, sprinkled with any sugar
The dough pops
I recommend purchasing unique cookie sticks in any length. They have the appropriate diameter to increase the stability of the ball, and they are attractive and durable.
It is better to place ready-made cake pops in a thin cardboard box or on a piece of thicker Styrofoam.
Step 1: Prepare the dough.
Any cake baked in oil is perfect for cake pops. It should be a simple sponge cake or plain cake without any additional ingredients such as nuts or raisins. Therefore, a traditional pound cake, chocolate cake or sponge cake will be suitable. You can use a combination of different types of dough or just use light or dark dough.
Cakes that are still edible after a few days can be stored for up to several days or eaten fresh. This time I used a piece of dark and light dough that I stole while making the dough.
Step 2: Combine the dough with the creams.
Rub the dough pieces together with your hands. First, add your favorite Nutella chocolate cream and 50 grams of mascarpone cheese to the bowl. Put on disposable vinyl or latex oven gloves and knead the dough until it is smooth and elastic. If the cheese seems too dry and cannot be formed into a ball, add up to 10 grams of cream cheese and cream cheese.
Tip: Use a slightly different dough for each cake. Therefore, it is worth adding cream cheese and cream gradually as needed. The consistency of the dough should resemble soft plasticine.
Step 3: Mix and cool
Create a ball. After placing it in a glass dish or covering it with clear plastic wrap, leave it in the freezer for twenty to twenty-five minutes.
Tip: If you plan to finish your cake pops the next day, store the cake in the fridge. Before dessert, place them in the freezer for 15-20 minutes.
Step 4: Let the balls cool
Divide the thoroughly cooled dough into 14 equal parts. Using your hands, roll them into balls. One ball with a diameter of approximately 3.5 cm and a weight of 30 grams. Place the balls on a baking tray lined with parchment paper. Place the tray with the balls in the freezer for twenty minutes.
Step 5: Use sticks to stuff the skewers
Melt your preferred chocolate (choose a piece from the 250 grams subtracted) while the balls cool. For me it was thirty grams of white chocolate. Do not mix this chocolate with any oil. Use it to stuff the dough balls onto sticks.
Use a baking sheet to remove the cooled dough balls from the freezer. First, make a small hole in the ball (up to 8 mm deep) using a cookie stick. After removing the skewer, slightly enlarge the hole.
Dip the end of the stick into the melted chocolate (it should still be lukewarm) and immediately insert it into the previously made hole, remembering to stick it deep, but not so deep that it breaks through to the other side of the ball. Some of the chocolate is absorbed inside, the rest sticks to the stick and the ball on the outside.
On the same tray as the sheet of paper, place the ball with a stick sideways. This way, place each ball on the sticks.
Place the tray of cakes in the freezer for a full thirty minutes.
Step 6: Pour chocolate over them.
Once the dough has cooled, melt it in the freezer along with the rest of the hole preparation. You can steam it or use a heavy-bottomed pot and set it to the lowest heat setting on the hob. Although chocolate is intended to melt, it should never be boiled or overheated. Finally, add up to 20 grams of coconut oil or pour in 20 ml of vegetable oil. Mix everything until well mixed.
Choose a small, narrow plate to dip the frozen popsicles into the chocolate.
The chocolate may still be a little warm when you dip the dough balls until they are well coated. Let the dripping chocolate fall back into the container. Ready-made decorations, such as sugar sprinkles or other decorations, should be immediately sprinkled on the pop-up cake, as chocolate hardens quickly on frozen balls. Place the finished cookies with the stick side up on parchment, cardboard or Styrofoam.
First tip: there is no need to add oil if you don’t mind the chocolate cracking when you bite into the popsicles. Oil-free cake picks are more durable.
Tip 2: Instead of regular chocolate, you can use any chocolate drops (marked as “melted”); they melt more easily and are available in a wider range of colors, including white and pink. I won’t sprinkle them anymore with oil.
Step 7: Additional interior design concepts
To make chocolate waves, you can also dip the dough balls into white and then dark chocolate by swirling the stick around. Instead of sugar sprinkles, you can use finely crushed cookies, blue or white poppy seeds, colored icing, freeze-dried and edible flower petals and crushed fruit.
Cake pops should be kept chilled. It’s easy to place them next to each other and cover them with a lampshade from above. The dessert will stay fresh for several days if the dough used to prepare it is fresh.
Enjoy your meal.
