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Homemade cake pops - fantastically beautiful!

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Colourful Cake Pops!

Cake Pops are quick, easy and super popular! The little cake balls on a stick not only look funny, they also taste great. You can easily make them from leftover cake, but of course you can also use a new cake batter for them. Their handy size and practical handle make them a suitable party snack. You can easily cover your homemade cake pops with colourful icing and decorate them with fondant and sugar sprinkles. This way you can quickly and easily adapt the little snack to any occasion. It's a feast for the eyes, too. We have some useful tips and tricks for you so that making these nibbles doesn't become a nerve-wracking act. Your cake pops are guaranteed to succeed!

Difficulty level:

1/5

Durability:

1 week

Carrot cake

Ingredients:

100 g egg white

65 g egg yolk

165 g granulated sugar

200 g carrots, grated

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 salt

This is how it works: The production

  • Beat the egg whites with a pinch of salt until stiff. The mixture should be nice and firm at the end.
  • Then, in another bowl, whisk the egg yolks with the sugar until foamy, so that the mixture increases in volume and becomes much lighter in colour.
  • Mix the grated carrots with the lemon zest and lemon juice.
  • Now mix the remaining dry ingredients in another bowl and then add them to the carrot and lemon mixture and stir.
  • Next, add the beaten egg yolk mixture to the carrot mixture. A rubber scraper or your hands are best for mixing.
  • To finish the dough, all you need now is the stiffly beaten egg white. Fold this into the rest of the mixture in two parts.
  • Now divide the batter evenly (approx. 400 g per ring) into two cake rings (14 cm
    diameter) and bake the cakes at 180 °C convection oven for approx. 40 minutes.
  • Let the baked cake cool completely to make it easier to cut.
  • Then remove the cake ring from the cake using a small knife or spatula.
  • The cake batter is ready and so is the basis for the cake pops!

Finishing and decoration

Ingredients:

175 g Philadelphia (1 pack)

Cake icing/ decomelts different. Colours

Sprinkles of your choice

This is how it works: The production

  • Crumble the cake mixture into a bowl and add the Philadelphia. Knead the mixture with your hands until it is homogeneous (if you are not using our carrot cake as a base, you may well need more Philadelphia, ganache or buttercream to make a smooth cake pop mixture).

  • The batter should stick together fairly well. Mix in a little less or more Philadelphia as needed.

  • For the classic cake pops, take a little dough (25 - 35 g) at a time and roll it into a ball between your palms. The balls should be only slightly larger than a walnut. To make other shapes besides balls, read the next steps.
  • When the dough is stable, take a handful and place it on the bottom half of a piece of baking paper. Then fold the top half over it.
  • Roll out the dough between the layers of baking paper. The dough should not be too thick, otherwise it will be too heavy, but also not too thin, so that the stick still fits in.
  • Then cut out your cake pops with suitable cookie cutters.
  • Then place your cake pops in the freezer so that they can harden properly.
  • In the meantime, you can melt the icing. This can be done in the microwave (low wattage at 30-second intervals) or over a bain-marie. Then pour the icing into a container into which you can dip your cake pop upside down without any problems.
  • Now take the cake pops out of the freezer and take the cake pop sticks. Dip the tip of the sticks in cake icing and then stick them into the mini cake pops. Once you have done this, place the whole thing in the freezer again for about 15 minutes so that the icing can set and the batter doesn't fall off the sticks.
  • Now dip the cake pops completely upside down in the icing and let them drip off a little when you take them out.
  • As long as the icing has not set, you can press other decorations such as sprinkles etc. onto your cake pop. If the icing is already completely set, you can add a little more icing to the cake pop to attach other decorative elements. You can also use edible glue.
  • Now your cake pops are ready to be eaten. Bon appetit!

Tips & Tricks

  • So that the cake pops do not fall off the stick when dunking, it is important that the stick with the cake icing in the dough ball has been able to attract well, as a glue, so to speak.
  • Also, the cake balls must not be too big, otherwise they could become too heavy and fall down. (25 - 35 g max.)
  • It is also necessary to put the cake pops in the freezer with the stem for a sufficiently long time.
  • It is perfectly normal for a few cake pops to crumble.
  • As a "binder" for the cake batter, you must always use an ingredient that will solidify when refrigerated. Cream cheese, buttercream and ganache are perfect for this.
  • The dough for cake pops should be rather compact. Classic sponge cake is less suitable, as it is too airy.
  • If the cake pops crumble too much, just mix in a little more cream cheese until they no longer fall apart.
  • The cake icing should be well melted. This way, only a thin layer sticks to the cake pop and it won't be so heavy.
  • Do not leave the icing in the microwave for too long. Melt it for a maximum of 30 seconds and stop every now and then to stir.

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Thank you very much!

Your miniSchoggi team!

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Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes

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