Today I have prepared the simple Cake Pops for you, made from cake leftovers. The little cakes on a stick look incredibly sweet and are the perfect souvenir. Your loved ones can marvel at your baking skills, but today there is no oven.
I have tried different versions of the cake lollies and was not always convinced of the results. For the recipe, I really put my heart and soul into putting together the best possible combination of ingredients. What is it about or where is the horse’s foot? The cake balls on the stem need a certain stability. Wouldn’t it be a pity if the cakeballs fell off beforehand, would it?
Let me now invite you to read, I wish you a lot of fun while enjoying it. If you have any open questions, you can send them to me using the comment function at the bottom of the page. I wish you every success for your baking and decoration afternoon!
1. Cake on a stem ingredients
The oven remains cold today and we are approaching the home stretch at pug speed. For the cake balls on a stick you need some ingredients and I will describe them here briefly and concisely:
1.1. Cake mixture and decoration
- Cake leftovers from the day before
- White and dark chocolate
- Coconut oil and cream cheese
- Sugar balls and sugar decoration
- Short Cake Pop sticks
- Mixing bowl
- Water bath and pot
- Egg boxes or glasses with sugar
The trickiest part of this recipe is buying the cake stems. I finally ordered mine from Amazon because they are rarely available in supermarkets. Please remember, shashlik skewers are too thin and they don’t work!
Think of the cake stalks, order the sugar balls and decoration online!Shopping tip from chef Thomas Sixt
2. Prepare and portion the dough
The charming thing about these mini cakes is the ease of preparation: crumble the cake into small crumbs and refine them with coconut fat and cream cheese to make a refreshed dough.
Coconut oil brings the necessary stability to the dough. The balls then hold better on the stem!Baking tip from chef Thomas Sixt
Did you know how cooks portion dumplings? I mean that the balls are the same size at the end 🙂 In general, we use a ladle or an ice-cream cutter and portion the dough with it.
Place formed dough balls in a cool place for at least 30 minutes. The coconut oil makes the ball firmer!Baking tip from chef Thomas Sixt
3. Preparing the glaze for success
For the icing with chocolate or couverture I will write you some more lines! We have a little time now, because the dough balls are in the fridge. Besides, you want your cake lollipops to shine later, don’t you?
Cut the couverture into fine pieces first, finely cut chocolate can be melted better and more evenly.
Use a porcelain bowl to melt the cut chocolate. This will make the chocolate melt more gently and the chocolate will not get too hot.
Put 2/3 of the sliced chocolate in the bowl and place the bowl on a pot of hot water.
When the chocolate has melted you can take the bowl out of the water bath and stir in the rest of the chocolate. I still have a little tip 🙂
Adding 3-5 % coconut fat to the chocolate makes your icing extra shiny!Shiny chocolate tip from chef Thomas Sixt
4. How to hold the cake balls on a stick later
Let us now look at how to attach the cake balls to the handle. Here is another tip!
Due to the addition of coconut oil and the cold setting, the cake balls have the best conditions to keep well later on the stem.
No crocodile tears today because the cake balls fall from the stem: Please dip the stems into the chocolate icing before putting them into the cake balls. The chocolate acts as a glue in the ball, which bonds the cake and the stem well.Cake balls fastening tip for crash-free cake pops
5. Recipe cake pops with cake leftovers
Today you can eat dough faster 🙂 Wish you good luck!
- 150 g marble cake fresh or from the previous day
- 25 g cream cheese
- 20 g coconut fat I use Ceres or Palmin
- 10 pc cake-pop stems
- 75 g dark or light chocolate
- 10 g coconut fat I use Ceres or Palmin
- Crumble the marble cake in a bowl with your hands.
- Add cream cheese and soft coconut oil.
- Then knead the dough with your fingers quickly and well.
- Check the consistency of the dough and the distribution of the ingredients. If necessary, knead again to ensure that the ingredients are well distributed.
- Cut off even portions. I used a metal portioning spoon for this.
- Now form the cake-pop balls and then chill the balls for at least 30 minutes.
- For the icing cut the chocolate or couverture into small pieces.
- Melt 2/3 of the chocolate in a porcelain bowl over hot water.
- Remove the bowl with the chocolate from the pot and stir in the remaining chocolate and coconut fat.
- Take the cake-pop balls out of the fridge. Dip the cake-pop sticks into the glaze and stick them into the balls.
- Pull the Cake Pops through the glaze and turn them until the excess glaze has dripped off.
- Stick the glazed cake-pops into a piece of polystyrene or an egg box (pre-drill holes). I had decided to use sugar glasses and took a photo right away! Decorate the glazed Cake-Pops with sugar sprinkles or sugar balls, let them cool down and enjoy.