Cake Pops

Name: Cake Pops - Alida A.
Ingredients: Base: 6 eggs; 100g melted butter; 100ml milk; 150g sugar; 100g melted dark chocolate; 2 tbsp cocoa powder; 200g flour; 1/2 packet baking powder; 125g cream cheese; 100g melted chocolate. Decoration: 200g white or dark chocolate; decorative candies; sticks (I used skewers).

Dessert - Cake Pops by Alida A. - Recipia

I have tried this cake pops recipe for Easter several times, usually with my child helping to decorate. It’s a great activity to do together, especially when the cake layer needs to cool down and you can focus on other preparations. I usually use skewers and don’t make very large cake pops; otherwise, they become difficult to handle and are quite dense. Quick info Total time: about 1 hour and 20 minutes Preparation time: 45 minutes (includes cooling and shaping) Baking time: 30-35 minutes Servings: 18-22 pieces (depending on size) Difficulty: medium, requires a bit of patience for decorating Recipe type: dessert, for occasions or holidays Ingredients For the cake: 6 eggs 150 g sugar 100 g melted butter 100 ml lukewarm milk 200 g flour 2 tablespoons cocoa powder 1/2 packet baking powder 100 g melted dark chocolate For the modeling mixture: 125 g cream cheese 100 g melted chocolate (can be the same dark or milk, according to preference) For decoration: 200 g white or dark chocolate (for coating) Decorative candies Skewers or other thin sticks Preparation method 1. For the cake, prepare a 25x35 cm tray, line it with parchment paper, and preheat the oven to 180°C. 2. Beat the eggs with the sugar using a mixer on high speed until they double in volume. This usually takes about 5 minutes. 3. Add the melted butter and lukewarm milk and mix until well combined. 4. Mix the flour with the baking powder and cocoa. Gradually incorporate this mixture into the egg mixture, mixing on low speed. 5. Finally, add 100 g of melted chocolate and mix gently until the batter is uniform. 6. Pour the batter into the tray and bake for 30-35 minutes at 180°C. The cake should feel firm to the touch. Remove from the oven and let it cool completely. 7. Once the cake is cool, crumble it well in a large bowl. Use your fingers or a fork. 8. Add 100 g of melted chocolate and gradually add the cream cheese (125 g), mixing until you obtain a dense and moldable mixture. I don’t add all the cream cheese at once; I test the consistency. 9. Shape the mixture into egg shapes, neither too big nor too small. If they are too large, they become difficult to manage and too heavy for the sticks. 10. Insert each egg onto a skewer, about halfway. 11. Place all the cake pops on a tray and put them in the freezer for 15-20 minutes to firm up before coating. 12. In the meantime, melt 200 g of chocolate (white or dark) in a water bath or microwave. The chocolate should be warm but not hot; otherwise, it will run too easily. 13. If desired, color the white chocolate with food coloring (optional). 14. Remove the cake pops from the freezer and, one by one, dip them in the melted chocolate. Gently rotate them on the stick to let the excess drip off and to allow the coating to set. 15. While the coating is still soft, sprinkle decorative candies on top. 16. Secure the sticks in a piece of styrofoam or in a sieve with large holes, turned upside down, to let the coating set completely. Why I make the recipe often I like that you can use the cake layer as a base and adjust the cream or chocolate according to what you have on hand. They are perfect for holidays because they can be prepared in advance and hold up well. They keep quite well in the fridge, and even if they soften after 2-3 days, they don’t lose their flavor. Tips and variations Tips If you want the sticks to stay in place, you can dip them in a little melted chocolate before inserting them into the cake pops. Don’t rush the cooling step – if you don’t let them firm up, the coating won’t adhere well. Use gloves while shaping if you don’t want to get too messy with chocolate. Substitutions Cream cheese can be replaced with mascarpone or a less sweet buttercream if you prefer. Dark chocolate can be swapped for milk chocolate, but the final taste will be sweeter. For decoration, you can also use shredded coconut, chopped nuts, or colored sugar, not just sprinkles. Variations You can shape them into round or other simple shapes if you don’t want to mold them like eggs. If you use white chocolate, you can color each cake pop differently – they look great for special occasions. The cake layer can also be made with less cocoa if you don’t want an intense flavor. Serving ideas I usually serve them on a platter, upright, stuck in a stand. They are great for buffets or children’s parties because they don’t leave crumbs and don’t require plates. Frequently asked questions 1. Can the cake layer be made a day in advance? Yes, you can bake the cake layer a day in advance and keep it covered in the fridge until you use it. 2. Can I use any type of chocolate for the coating? Yes, white, dark, or milk chocolate works. The important thing is that it is melted correctly and not too hot. 3. If I don’t have cream cheese, what can I substitute it with? You can use mascarpone or a buttercream with a little sugar, but the consistency will be slightly different. 4. Why do I need to put them in the freezer before coating? If they are not cold and firm, the cake pops tend to slip off the sticks or crumble when dipped in chocolate. 5. Can I freeze the decorated cake pops? I do not recommend it, as the coated chocolate changes texture upon thawing, and the decoration may get ruined. Nutritional values The values below are estimated for one piece (out of 20 medium pieces): Calories: approximately 160 kcal Protein: 3 g Fat: 9 g Carbohydrates: 17 g It depends a lot on the type of chocolate and how much decoration you use. It’s a richer dessert, but not too heavy if you choose smaller pieces. Storage and reheating They can be stored in the fridge in a covered container for up to 4 days. If they sit longer, the cake layer becomes more moist. I do not recommend reheating, as the coating melts. If you want to prepare them a day in advance, decorate them on the day of serving, not earlier. This is the recipe in the version I have tried several times, without complications and unnecessary steps. If you follow the quantities and allow time for each stage, there won’t be any problems.

Cake Pops

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