Lion-shaped cake pops are always a great choice when I have leftover cake and want to create something impressive, especially for children's parties. They are not difficult to make, but a little attention to detail is needed, especially when it comes to decoration. I have prepared them several times, including with leftover cake from other cakes, and the kids always enjoy decorating them or at least eating them.
Quick Info
Total time: about 1 hour
Preparation time: 45 minutes
Cooking time: no additional baking required
Servings: 25 cake pops
Difficulty: medium
Recipe type: dessert, suitable for birthdays or children's parties
Ingredients
Cake (or leftover cake), about 300 g (only the crumb, without the crust or browned edges)
150 g butter at room temperature
2-3 tablespoons powdered sugar (or to taste)
Flavorings, to preference (optional, if the cake is not flavorful enough)
300 g chocolate (or tasty melts, any type that melts easily)
1-2 teaspoons oil (to thin the chocolate if it is too thick)
25 lollipop sticks
For decoration: chocolate sprinkles (for the mane), chocolate-covered raisins (for the nose), eyes made from fondant
Preparation Method
1. Cut off the top, bottom, and browned edges of the cake, keeping only the crumb. This will be softer and more uniform in color.
2. Break the cake into smaller pieces and put it in a chopper or food processor. Crumble it until it resembles fine crumbs.
3. In a separate bowl, mix the butter with the powdered sugar until you obtain a smooth cream. You can adjust the amount of sugar based on how sweet the cake already is.
4. Gradually add the cream to the cake crumbs. Incorporate it by hand or with a spatula, adding the cream bit by bit until the mixture becomes slightly moldable. You don't need to use all the cream if it's not necessary.
5. Take about 20 g of the mixture and form compact balls. If they are not tight enough, they tend to crumble when dipped in chocolate, so be firm while shaping.
6. Place the balls on a plate covered with plastic wrap and put them in the freezer for 10-15 minutes. They don't need to freeze, just firm up a bit.
7. Meanwhile, prepare all the decoration elements to have them at hand. The chocolate sprinkles, chocolate-covered raisins, and fondant eyes.
8. Melt the chocolate in the microwave, in short bursts of 10 seconds, stirring after each round. If the chocolate is too thick, add 1-2 teaspoons of oil and stir until it becomes fluid but not too thin.
9. Take a lollipop stick, dip the tip 6-7 mm into the melted chocolate, then insert it straight into a ball without piercing completely. Place on a stand and repeat with all the balls.
10. Let them sit for a few minutes so the stick can set well inside.
11. Dip each cake pop into the melted chocolate, ensuring the entire ball is evenly covered. Hold the stick slightly tilted and gently shake it against the edge of the bowl, or lightly tap with your free hand over the hand holding the stick, so the excess chocolate drips off. Slowly rotate the cake pop until the surface is smooth.
12. Before the chocolate hardens, place the chocolate sprinkles in a circular mane shape, stick the raisin for the nose, and place the eyes.
13. Insert each cake pop into a piece of Styrofoam or, if you don't have that, into a cup or glass, so that the chocolate dries well without deforming the decoration.
14. Once completely dry, paint the mustache and mouth with a very fine brush dipped in melted dark chocolate (mixed with a little oil until it becomes fluid like watercolor). If you have a food marker, you can use that too, but it's not mandatory.
Why I make this recipe often
Almost every time I have leftover cake, I prefer to use it this way, especially since the portions are small and easy to serve. Cake pops store well at room temperature and can be customized with whatever I have in the cupboard for decoration. They are suitable when you need to prepare dessert for many or want something easy to share.
Tips and Variations
Tips
- The balls should not be larger than 20 g, otherwise, there is a risk of them slipping or coming off the stick.
- If cracks appear in the balls after inserting the stick, gently press with your fingers to close them before glazing.
- Prepare all decoration accessories before you start dipping in chocolate, as it hardens quite quickly.
Substitutions
- The cake can be any leftover cake, even sponge cake, as long as it is as fresh as possible.
- The chocolate for glazing can be any type - white, milk, or dark. If you don't have tasty melts, regular chocolate works just as well.
- For decoration, if you don't have chocolate sprinkles, you can use any small candies.
Variations
- You can change the decoration theme based on the season or event - animals, smiling faces, characters.
- You can add small pieces of nuts, dried fruits, or cinnamon to the mixture, to taste.
Serving Ideas
- Cake pops can be placed in special holders, or simply in a wide glass.
- They are suitable for a buffet at parties or as dessert at picnics, being easy to transport.
Frequently Asked Questions
1. Why do the balls come off the stick when I dip them in chocolate?
Most often, the balls are not compact enough or are too large. Make sure they are well packed and do not exceed 20 g. It also helps if you let the balls sit in the freezer for a bit to make them firmer to handle.
2. What do I do if the chocolate for glazing is too thick?
Add 1-2 teaspoons of neutral oil (sunflower or canola) and mix well. Heat briefly in the microwave, just until it is fluid.
3. How can I make sugar eyes if I don’t have any on hand?
You can mold them from fondant, marzipan, or even small sugar candies. In case of need, you can draw with white chocolate and a dot of dark chocolate.
4. Can cake pops be stored in the fridge?
It is not recommended, as the chocolate will become moist and sticky on the surface. It is better to keep them at room temperature, covered.
5. Can I use skewers instead of lollipop sticks?
Yes, but they should be smooth and not too sharp at the ends, so they don't pierce the cake mixture ball completely.
Nutritional Values
Values are approximate, for one 25 g cake pop:
Calories: 110-130 kcal
Protein: 1-2 g
Fats: 6-7 g
Carbohydrates: 12-15 g
Value varies depending on the cake, chocolate, and decoration. They are concentrated desserts, so it's best not to overdo it with portions.
Storage and Reheating
Cake pops are best stored at room temperature, covered, away from dust and moisture. The fridge is not recommended because the chocolate coating will soften and sweat. They do not need reheating. They last 2-3 days without problems, as long as they are not in a very hot or humid space.
Quick Info
Total time: about 1 hour
Preparation time: 45 minutes
Cooking time: no additional baking required
Servings: 25 cake pops
Difficulty: medium
Recipe type: dessert, suitable for birthdays or children's parties
Ingredients
Cake (or leftover cake), about 300 g (only the crumb, without the crust or browned edges)
150 g butter at room temperature
2-3 tablespoons powdered sugar (or to taste)
Flavorings, to preference (optional, if the cake is not flavorful enough)
300 g chocolate (or tasty melts, any type that melts easily)
1-2 teaspoons oil (to thin the chocolate if it is too thick)
25 lollipop sticks
For decoration: chocolate sprinkles (for the mane), chocolate-covered raisins (for the nose), eyes made from fondant
Preparation Method
1. Cut off the top, bottom, and browned edges of the cake, keeping only the crumb. This will be softer and more uniform in color.
2. Break the cake into smaller pieces and put it in a chopper or food processor. Crumble it until it resembles fine crumbs.
3. In a separate bowl, mix the butter with the powdered sugar until you obtain a smooth cream. You can adjust the amount of sugar based on how sweet the cake already is.
4. Gradually add the cream to the cake crumbs. Incorporate it by hand or with a spatula, adding the cream bit by bit until the mixture becomes slightly moldable. You don't need to use all the cream if it's not necessary.
5. Take about 20 g of the mixture and form compact balls. If they are not tight enough, they tend to crumble when dipped in chocolate, so be firm while shaping.
6. Place the balls on a plate covered with plastic wrap and put them in the freezer for 10-15 minutes. They don't need to freeze, just firm up a bit.
7. Meanwhile, prepare all the decoration elements to have them at hand. The chocolate sprinkles, chocolate-covered raisins, and fondant eyes.
8. Melt the chocolate in the microwave, in short bursts of 10 seconds, stirring after each round. If the chocolate is too thick, add 1-2 teaspoons of oil and stir until it becomes fluid but not too thin.
9. Take a lollipop stick, dip the tip 6-7 mm into the melted chocolate, then insert it straight into a ball without piercing completely. Place on a stand and repeat with all the balls.
10. Let them sit for a few minutes so the stick can set well inside.
11. Dip each cake pop into the melted chocolate, ensuring the entire ball is evenly covered. Hold the stick slightly tilted and gently shake it against the edge of the bowl, or lightly tap with your free hand over the hand holding the stick, so the excess chocolate drips off. Slowly rotate the cake pop until the surface is smooth.
12. Before the chocolate hardens, place the chocolate sprinkles in a circular mane shape, stick the raisin for the nose, and place the eyes.
13. Insert each cake pop into a piece of Styrofoam or, if you don't have that, into a cup or glass, so that the chocolate dries well without deforming the decoration.
14. Once completely dry, paint the mustache and mouth with a very fine brush dipped in melted dark chocolate (mixed with a little oil until it becomes fluid like watercolor). If you have a food marker, you can use that too, but it's not mandatory.
Why I make this recipe often
Almost every time I have leftover cake, I prefer to use it this way, especially since the portions are small and easy to serve. Cake pops store well at room temperature and can be customized with whatever I have in the cupboard for decoration. They are suitable when you need to prepare dessert for many or want something easy to share.
Tips and Variations
Tips
- The balls should not be larger than 20 g, otherwise, there is a risk of them slipping or coming off the stick.
- If cracks appear in the balls after inserting the stick, gently press with your fingers to close them before glazing.
- Prepare all decoration accessories before you start dipping in chocolate, as it hardens quite quickly.
Substitutions
- The cake can be any leftover cake, even sponge cake, as long as it is as fresh as possible.
- The chocolate for glazing can be any type - white, milk, or dark. If you don't have tasty melts, regular chocolate works just as well.
- For decoration, if you don't have chocolate sprinkles, you can use any small candies.
Variations
- You can change the decoration theme based on the season or event - animals, smiling faces, characters.
- You can add small pieces of nuts, dried fruits, or cinnamon to the mixture, to taste.
Serving Ideas
- Cake pops can be placed in special holders, or simply in a wide glass.
- They are suitable for a buffet at parties or as dessert at picnics, being easy to transport.
Frequently Asked Questions
1. Why do the balls come off the stick when I dip them in chocolate?
Most often, the balls are not compact enough or are too large. Make sure they are well packed and do not exceed 20 g. It also helps if you let the balls sit in the freezer for a bit to make them firmer to handle.
2. What do I do if the chocolate for glazing is too thick?
Add 1-2 teaspoons of neutral oil (sunflower or canola) and mix well. Heat briefly in the microwave, just until it is fluid.
3. How can I make sugar eyes if I don’t have any on hand?
You can mold them from fondant, marzipan, or even small sugar candies. In case of need, you can draw with white chocolate and a dot of dark chocolate.
4. Can cake pops be stored in the fridge?
It is not recommended, as the chocolate will become moist and sticky on the surface. It is better to keep them at room temperature, covered.
5. Can I use skewers instead of lollipop sticks?
Yes, but they should be smooth and not too sharp at the ends, so they don't pierce the cake mixture ball completely.
Nutritional Values
Values are approximate, for one 25 g cake pop:
Calories: 110-130 kcal
Protein: 1-2 g
Fats: 6-7 g
Carbohydrates: 12-15 g
Value varies depending on the cake, chocolate, and decoration. They are concentrated desserts, so it's best not to overdo it with portions.
Storage and Reheating
Cake pops are best stored at room temperature, covered, away from dust and moisture. The fridge is not recommended because the chocolate coating will soften and sweat. They do not need reheating. They last 2-3 days without problems, as long as they are not in a very hot or humid space.