Homemade cake pops – absolutely gorgeous!

Name: Homemade cake pops – absolutely gorgeous!
Prep time: 30 min
Cook time: 40 min
Total time: 149 min
Yield: 30
Cuisine: Switzerland
Ingredients: 100 g egg white; 65 g egg yolk; 165 g granulated sugar; 200 g grated carrots; 5 g lemon zest; 50 g lemon juice; 50 g white flour; 165 g almonds | ground; 1.5 tsp baking powder; 0.5 tsp cinnamon; 1 pinch of salt; 175 g Philadelphia

Colourful cake pops!

Cake pops are quick, easy and hugely popular! These little cake balls on sticks not only look fun, they taste absolutely delicious too. You can easily make them from leftover cake, but of course you can also use a fresh batch of cake mixture. Their handy size and practical stick make them the perfect party snack. You can easily coat your homemade cake pops with colourful icing and decorate them with fondant and sprinkles. This means you can quickly and easily adapt these little treats to any occasion. After all, they’re a feast for the eyes as well. To ensure making these treats doesn’t become a nerve-wracking experience, we’ve also put together some useful tips and tricks for you. With these, your cake pops are guaranteed to be a success!

Key figures

Quantity: approx. 30 pieces

Baking time: approx. 40 minutes

Difficulty: Easy

Shelflife: 1 week

Carrot cake

Egg white		100 g
Egg yolk		65 g
Granulated sugar		165 g
Carrots \| grated		200 g
Lemon zest		5 g
Lemon juice		50 g
plain flour		50 g
Almonds \| ground		165 g
Baking powder		1.5 tsp
Cinnamon		0.5 tsp
salt		1 pinch

Finishing touches & decoration

Philadelphia (1 pack)		175 g
Cake icing/decorative melts in various colours
Sprinkles of your choice

50 white lollipop sticks for CakePops

Ready-to-ship quantity: more than 20 pieces

CHF7.50

Cake ring Ø 14 cm x 6 cm

Ready-to-ship quantity: more than 20 pieces

CHF18.90

Silicone baking pan Cake Pops

Ready-to-ship quantity: more than 20 pieces

CHF34.90

How to make carrot cake

Whisk the egg whites with a pinch of salt until stiff. The mixture should be nice and firm when finished.

In another bowl, you can then beat the egg yolks with the sugar until frothy, so that the mixture increases in volume and becomes noticeably lighter in colour.

You can start by mixing the grated carrots with the lemon zest and lemon juice.

Now, in another bowl, mix the remaining dry ingredients together, then add them to the carrot and lemon mixture and stir to combine.

Next, add the fluffy egg yolk mixture to the carrot mixture. A rubber spatula or your hands work best for mixing this together.

To finish the batter, all that’s left is the stiffly beaten egg whites. It’s best to fold these into the rest of the mixture in two batches.

Now divide the batter evenly (approx. 400 g per ring) between two cake rings (14 cm in diameter) and bake the cakes at 180 °C (fan oven) for approx. 40 minutes.

Leave the baked cakes to cool completely so that they’re easier to cut.

Then, using a small knife or spatula, remove the cake ring from the cake. The cake mixture is now ready – and so is the base for your cake pops!

Making the cake pops

Crumble the cake mixture into a bowl and add the Philadelphia. Knead the mixture with your hands until it forms a smooth, even consistency (if you’re not using our carrot cake as a base, you may well need more Philadelphia, ganache or buttercream to achieve a smooth cake pop mixture).

The mixture should stick together fairly well. Add a little more or less Philadelphia as required.

For classic cake pops, take small amounts of the mixture (25–35 g) and roll them between your palms to form balls. The balls should end up just a little bigger than a walnut. To create shapes other than balls, read the next steps.

Once the mixture is firm, take a handful and place it on the bottom half of a sheet of baking paper. Then fold the top half over it. Roll out the mixture between the layers of baking paper. The dough mustn’t be too thick, otherwise it will be too heavy, but it mustn’t be too thin either, so that the stick still fits through.

You can then cut out your cake pop shapes using suitable biscuit cutters.

Next, place your cake pops in the freezer so that they can set properly.

In the meantime, you can start melting the icing. You can do this either in the microwave (melt on a low setting in 30-second intervals, stirring in between) or over a bain-marie.

It’s best to pour the icing into a container into which you can easily dip your cake pop upside down.

Now take the cake pops out of the freezer and grab the cake pop sticks. Dip the tips of the sticks into the icing and then insert them into the mini cakes.

Once you’ve done that, pop the whole lot back into the freezer for about 15 minutes so that the icing can set and the cake doesn’t fall off the stick.

Now dip the cake pops completely, upside down, into the icing and let them drip off a little when you take them out.

Whilst the icing hasn’t set yet, you can also press other decorations, such as small sprinkles, onto your cake pop.

If the icing has already set completely, you can add a little more icing in spots to attach further decorations.

You can also use edible glue. Your cake pops are now ready to be enjoyed. Bon appétit!

Cake icing light blue, 250 g

Ready-to-ship quantity: more than 20 pieces

CHF5.75

Cake icing yellow, 250 g

Ready-to-ship quantity: 1

CHF5.75

Cake glaze red, 250 g

Ready-to-ship quantity: more than 20 pieces

CHF5.75

Tips & Tricks

To ensure the cake pops don’t fall off the stick when you dip them, it’s important that the stick has been well coated with the icing in the dough ball – acting as an adhesive, so to speak.

Also, the cake balls mustn’t be too big, otherwise they’ll be too heavy and might fall off. (25–35 g max.)

It is also essential that the cake pops are left in the freezer with the sticks for long enough.

It’s perfectly normal if a few cake pops crumble.

As a ‘binding agent’ for the cake mixture, you must always use an ingredient that sets when chilled. Cream cheese, buttercream and ganache are ideal for this.

The mixture for cake pops should be fairly dense. Classic sponge cake is less suitable as it is too light and airy.

If the cake pops crumble too much, simply mix in a little more cream cheese until they no longer fall apart.

The icing should be well melted. This ensures that only a thin layer sticks to the cake pop, so it doesn’t become too heavy.

Don’t leave the icing in the microwave for too long. Melt it for a maximum of 30 seconds, stopping every now and then to give it a stir.