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Homemade cake pops - fantastically beautiful!

5 Liked
 

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. Their handy size and practical stick make them a suitable party snack. You can easily cover your homemade cake pops with colourful cake icing and decorate them with fondant and sugar sprinkles. This way, you can quickly and easily customise your little treat for any occasion. It's easy on the eye too. We also have some useful tips and tricks for you so that making these sweet treats doesn't become a nerve-wracking task. Your cake pops are guaranteed to be a success!

Degree of difficulty:

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 of 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.
  • In another bowl, whisk the egg yolks with the sugar until frothy, 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 together in another bowl and then add them to the carrot and lemon mixture and stir to combine.
  • Next, add the beaten egg yolk mixture to the carrot mixture. A rubber scraper or your hands are best for mixing this.
  • The only thing left to finish the dough is the stiffly beaten egg whites. It is best to 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 fan oven for approx. 40 minutes.
  • Leave the baked cake to 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 and therefore the base for the cake pops is ready!

Finishing and decoration

Ingredients:

175 g Philadelphia (1 packet)

Cake icing/ decomelts in various colours 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 to form a homogeneous mass (if you are not using our carrot cake as a base, you may well need more Philadelphia, ganache or buttercream to obtain a smooth cake pop mixture).

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

  • For the classic cake pops, take a small amount of dough (25 - 35 g) and roll it between your palms to form a ball. In the end, the balls should only be 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 must not be too thick, otherwise it will be too heavy, but also not too thin so that the stick still fits in.
  • Then you can cut out your cake pop mould using suitable biscuit cutters.
  • Then place your cake pops in the freezer so that they can harden properly.
  • In the meantime, you can melt the cake icing. This can be done in the microwave (melt and stir at 30-second intervals on a low wattage setting) or over a bain-marie. It is then best to pour the cake 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 grab the cake pop sticks. Dip the tip of the sticks in cake icing and then stick them into the mini cakes. Once you have done this, put the whole thing back in the freezer for about 15 minutes so that the icing can set and the dough doesn't fall off the stick.
  • Now dip the cake pops completely upside down in the cake icing and allow them to drip off briefly when you take them out.
  • As long as the cake icing has not yet set, you can also press other decorations such as small sprinkles etc. onto your cake pop. If the icing is already completely set, you can add a little more icing in places to attach other decorative elements. You can also use edible glue.
  • Now your cake pops are ready to be eaten. Bon appétit!

Tips & Tricks

  • To prevent the cake pops from falling off the stick when dipping, it is important that the stick with the cake icing has been able to adhere well to the dough balls, as an adhesive, so to speak.
  • The cake balls must also not be too big, otherwise they could become too heavy and fall off. (25 - 35 g max.)
  • It is also important that the cake pops are placed in the freezer with the stick for long enough.
  • It is perfectly normal for a few cake pops to crumble.
  • The "binding agent" for the cake batter must always be an ingredient that solidifies when chilled. Cream cheese, buttercream and ganache are ideal for this.
  • The batter 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, simply mix in a little more cream cheese until they no longer fall apart.
  • The cake icing should be well melted. This means that only a thin layer sticks to the cake pop and it won't be so heavy.
  • The cake icing should not be in the microwave for too long. Melt it for a maximum of 30 seconds and stop every now and then to stir.

If you liked this post, please share it with your friends and follow us on Instagram and Facebook. We would also be delighted if you would leave us a Like or even tag us in your posts if you try our products or recipes!

We would be very grateful for your feedback!

Thank you very much!

Your miniSchoggi Team!

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Nutrition declaration per 100 g

Energy value in kJ: 1212 kJ | Energy value in kcal: 291 kcal | Fat: 17 g, of which saturates: 5 g | Carbohydrates: 24 g, of which sugars: 20 g | Protein: 8 g | Salt: 0.4 g

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

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