Cake Pops – prepare your own Cake on a Stick

Cake Pops

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Today I show you the real and original Cake Pops, made from fresh cake dough. Cake on a stick is an evergreen of the bakery and makes children and adults happy!

The simpler version of these cake lollipops, prepared from cake leftovers, I have already presented elsewhere. More on this in a moment 🙂

For now, I wish you much pleasure while enjoying your visit. 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 fun and success for your baking and decoration afternoon!

Cake Pops aus Kuchenresten
Cake Pops with cake left overs I show you in another post! © Thomas Sixt Food Photographer

1. Make your own shopping list for cake on a stick

Because it’s sooo practical, the first thing you’ll find is an overview of the ingredients and tools including decoration for our baking experience.

1.1. Cake mixture and decoration

  • Brown Sugar
  • Vanilla sugar or vanilla pod
  • Organic eggs
  • Organic milk
  • Wheat flour
  • Baking powder
  • Sugar balls and sugar decoration
  • Dark and light chocolate

1.2. Tools

  • Piping bag or freezer bag 6 litres
  • Scissors
  • Short Cake Pop sticks
  • Mixing bowl
  • Hand mixer
  • Cake Pop forms
  • Water bath and pot
  • Egg boxes or glasses with sugar

Marble cake muffins
You can also use sugar sprinkles and sugar beads for muffins and cupcakes. © Thomas Sixt Food Photographer

You can either buy the cake-sticks and the cake-pop tin in a special shop or order everything online. When shopping, please remember the colourful sugar sprinkles and sugar balls. You can use both for the next baking campaign e.g. for cupcakes.

I don’t really like the silicone baking pans that much. There were no other forms for the little balls!

Shopping tip from chef Thomas Sixt
Zutaten für Cake Pops
Cake Pops ingredients prepared in the kitchen. Instead of Ceres coconut oil or Palmin coconut fat is a good choice. You can clearly see the holes in the baking tin. This is the lid. The bottom of the baking tin has no holes!

2. Prepare the dough and fill into the moulds

The nice thing about this cake dough is: it just goes and tastes good!

Kuchenteig für Cake Pops zubereiten
Whisk room temperature butter or coconut fat until fluffy and slowly add the sugar, then gradually add the eggs, finally adding the flour and baking powder. You will find all step by step photos further down in the recipe.

Simple sponge, you can add vanilla flavour or the pulp of the vanilla pod

Baking tip from chef Thomas Sixt

Do not forget to preheat the oven! The temperature range of 170°C has proven itself. You can now fill the prepared dough into a freezer bag or a piping bag and then squirt it into the moulds.

Kuchenteig in Spritzbeutel füllen
Pour the prepared cake mixture into a piping bag. You can use a freezer bag of 6 litres.
Tiefkühlbeutel an der Spitze aufschneiden
Cut open the freezer bag at the top with scissors, then you can fill the dough into the moulds in portions. Please fill the lower cake pop mould, it has no holes!
Teig in die Cake-pop Formen füllen
With the dough in the bag you can fill the small moulds excellently and in a well-dosed manner.
Cake Pop Formen befüllen
Fill cake pop forms with the dough. Greasing the silicone moulds is not necessary.

Do not fill the moulds too full! The baking powder makes the dough rise. Please note, the lid of the mould usually has holes!

Baking tip from chef Thomas Sixt

3. Bake the small cakes optimally

I’ve already written it and I’m repeating myself here because it’s so important: Please don’t exaggerate with the oven temperature today. Preheat the oven at 170°C. The hot air level is good.

Befüllte Cake Pop Formen verschließen
Next, close the filled Cake Pop moulds and then place them in the oven.
Gebackene Cake Pop Kuchen
The small, baked Cake Pop cakes can be easily removed after baking and cooling down.

When is the cake ready? The cake pop moulds have holes at the top. Here you can pierce with a thin wooden stick. If neither dough nor crumbs stick to the stick, the cake is ready!

Baking tip from chef Thomas Sixt

4. Prepare the cake glaze

For the cake glaze with couverture I will write you a few lines! We have a little time now, because our little cakes, fresh out of the oven, are allowed to cool down. Please hide the cakes, sometimes the moulds empty mysteriously 🙂

To prepare the Cake Pops glaze, first cut the couverture into fine pieces. Use a sharp chef’s knife and take your time. Chocolate is very hard, so be careful when cutting.

I promise! The finely cut chocolate can now be melted better and more evenly.

Dunkle Schokolade klein schneiden
Small and finely cut dark chocolate coating on a kitchen board. © Thomas Sixt Food Photographer

My tip is: Use a porcelain bowl to melt the cut chocolate. The chocolate will then not get hot so quickly and the chocolate will melt more gently.

A little trick for tempering the chocolate helps to ensure that the chocolate icing later becomes firm:

  1. Place about 2/3 of the sliced chocolate in the bowl and heat it in a pot over hot water.
  2. When the chocolate has melted, remove the bowl from the heat and stir in the remaining sliced chocolate.
  3. The chocolate now cools down noticeably and should not feel hot when you do the lip test – carefully put some chocolate on your lip. Here we are in the temperature range of about 26°C.
  4. If you want to be on the safe side, put the chocolate on the water bath again. About 2 minutes are sufficient, a short temperature rise to 31-33°C is desirable.
  5. Now remove the chocolate from the cooker and process it quickly.
  6. A little coconut fat or butter makes the chocolate particularly shiny. 3-5% – calculated from the amount of chocolate would be sufficient. For 100 g of chocolate, 5 g of coconut fat is sufficient.
Geschmolzene Schokolade
The melted chocolate in a porcelain bowl. The porcelain bowl water bath is better for chocolate. © Thomas Sixt Food Photographer.

Adding 3-5 % coconut fat to the chocolate makes your icing extra shiny!

Shiny chocolate tip from chef Thomas Sixt

5. How do the cake balls hold on the stem later?

Now we want to deal with fixing the cake balls to the stem. The consistency of the cake dough is already perfectly adapted to the stick 🙂 so don’t worry. Nevertheless, there is an additional protection…

Dip the cake stems in the chocolate icing before putting them into the cakes. The chocolate acts like a glue in the ball, which bonds the cake and the stem well.

Cake balls fixing tip for stable Cake Pops
Stiele der Cake Pops in Schokolade tauchen
So that the Cake Pops are safe and stable in the hands of children: Dip the stems of the Cake Pops in chocolate, then stick them into the ball.
Cake Pop Kuchen auf Stiele stecken
Put the cake pop cake on the stems dipped in chocolate. That way the little cakes will hold better!
Cake Pops glasieren
Coat the Cake Pops with the chocolate icing.
Cake Pops mit weißer Schokoladenglasur überziehen
You can also coat cakes on a stick with white chocolate or chocolate coating!

6. Recipe Cake Pops

Today you can safely nibble dough 🙂 Wish you good luck in your bakery!

Cake Pops
Print Recipe
5 from 44 votes
Cake Pops
Cake on a stick recipe for cake batter and decoration tips. Baked, photographed and written down by cook Thomas Sixt. Recipe quantity for about 20 pieces.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Baking
Cuisine: American Recipes
Keyword: Gluten Free Recipes
Servings: 4
Calories: 379kcal
Author: Thomas Sixt
Ingredients
Cake dough
  • 80 g butter or coconut fat
  • 80 g brown sugar
  • 1 packet vanilla sugar
  • 2 pc eggs
  • 2-4 tbs milk
  • 160 g flour
  • 1 tsp baking powder
Glaze and decoration
  • 100 g Dark chocolate coating
  • 5 g Coconut fat
  • 1-3 tbs sugar decoration
Instructions
Prepare the cake dough
  • Cream the room-warm butter or coconut oil for 2 minutes.
    Kokosfett schaumig rühren
  • Quickly stir in sugar and vanilla sugar.
    Kokosfett mit Zucker
  • Beat the eggs and add them one by one to the dough.
    Eier zum Teig geben
  • Stir the eggs into the cake batter.
    Eier in den Teig rühren
  • Slowly add the sifted flour and baking powder to the dough and work in.
    Kuchenteig für Cake Pops zubereiten
  • Finish the cake dough with milk in the consistency.
    Milch zum Kuchenteig geben
Pour in the cake and bake
  • Pour the cake mixture into a piping bag. Alternatively you can use a 6 litre freezer bag. Preheat the oven at 170°C hot air.
    Kuchenteig in Spritzbeutel füllen
  • Cut open the freezer bag at one corner.
    Tiefkühlbeutel an der Spitze aufschneiden
  • Fill the Cake Pop cake tins. Please make sure to fill the bottom pan WITHOUT holes!
    Teig in die Cake-pop Formen füllen
  • Do not fill the mould too high, the dough will rise during baking!
    Cake Pop Formen befüllen
  • Close the cake pop tin and bake in the oven for about 25 minutes.
    Befüllte Cake Pop Formen verschließen
  • Prick the small cakes with a wooden skewer. If no dough or crumbs stick to the wood, the little cakes are ready baked. Open the cake tin and let it cool down.
    Gebackene Cake Pop Kuchen in der Form
Glaze and decoration
  • Cut the chocolate into small pieces.
    Dunkle Schokolade klein schneiden
  • Melt 2/3 of the chocolate in a porcelain bowl over hot water in a pot.
    Dunkle Schokolade geschnitten
  • Remove the bowl from the pot, stir in the remaining chocolate and melt. The temperature should drop to 26 °C. Do the lip test as described in the article. Re-heat the chocolate very briefly to 31-33°C, then remove from the water bath.
    Geschmolzene Schokolade
  • Dip the stems individually into the chocolate icing.
    Stiele der Cake Pops in Schokolade tauchen
  • Stick dipped stems directly into the cakes.
    Cake Pop Kuchen auf Stiele stecken
  • You can store the Cake Pops in the moulds before glazing them with chocolate.
    Frisch gebackene Cake Pops
  • Skilfully pull the prepared Cake Pops through the chocolate, drain them and then let them dry, preferably stuck in polystyrene.
    Cake Pops glasieren
  • You can alternatively use white couverture!
    Weiße Schokolade Glasur auftragen
  • Sprinkle the Cake Pops with sugar balls or sugar decoration as desired and serve later.
    Cake Pops

7. Calories and nutritional values at a glance

Nutrition Facts
Cake Pops
Amount Per Serving
Calories 379 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 45mg15%
Sodium 213mg9%
Potassium 43mg1%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 20g22%
Protein 4g8%
Vitamin A 500IU10%
Calcium 11mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

8. More ideas for baking cakes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!