R
emember cake balls? Chocolate coated, ball-shaped, dense mixture of leftover crumbed cake, chocolate, jam or a filling of any kind is always a highly appreciated and popular item in any pastry shop, in spite of the fact they are made of leftovers! Go figure! I still remember my mother’s recipe – it contained cookie crumbs, butter, and chocolate. What a treat that was for my sister and me! All over the world there are numerous “recipes” for these simple treats, but for long, something was missing! Something to elevate this humble bite, to transform it from the caterpillar to a butterfly! And one beautiful day, someone somewhere got the idea! Put the ball on the stick, give it high heels! Eureka! The cake pop was born!
You can make them just by rolling the mixture with your hands, but there are loads of molds for cake pops, in various shapes and sizes. The molds are reusable, and all you need to buy are cake pop sticks to make these puppies again and again.
I used leftover lemon cake to make mine, but you can use any cake – pound cake, sponge cake, even fruitcake. Just make sure it is well crumbed. As a binder use ganache, buttercream, jam, or create your own “secret formula”! If you remember how to temper chocolate, dip your cake pops in tempered chocolate for a perfect taste and crunch and decorate them with sprinkles. If you don’t want to bother with tempering, there is one lovely little invention called candy melts that is incredibly easy to use. You just pop them in the microwave, and when they melt you are ready for dipping your cake pops.
Now, I don’t know about grownups, but I’m absolutely sure that your little ones will simply adore making those funny, delicious balls so let them express all their artistic desires and – don’t forget to have fun!
White Chocolate Cake Pops Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 10 minutes
Cook time : 5 minutes
Ready in 40 minutes
Level : Advanced
Ingredients:- Cake crumbs 100g (3.5oz)
- White chocolate 150g (5.3oz)
- Raspberry puree 50g (1.8oz)
- Extra white chocolate for dipping or candy melts 300g (10.6oz)
- Sprinkles
- Have your cake pop mold and sticks ready to use.
- Melt 150g (5.3oz) of white chocolate in a microwave or over a bain-marie.
- Warm up raspberry puree and pour it into the melted chocolate.
- Mix until you get a smooth mixture.
- Add cake crumbs and mix well.
- Chill the mixture until it is firm enough to form little balls.
- Form the balls 30g (1oz) each, and put them into the mold. Insert the sticks and put cake pops in the fridge while you prepare the glaze.
- While the pops are cooling, temper the chocolate. Melt it at 45°C (113°F), cool it to 26°C (79°F) and reheat it to 28-29°C (83°F). If you are using candy melts, proceed as written on the packaging.
- Remove the pops from the mold. Dip the top of the stick into tempered chocolate, and stick it inside the cake ball. Dip the ball into a tempered chocolate (or melted candy melts), too.
- Sprinkle cake pops before the chocolate sets.
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