Cake Pops Recipe

Name: Cake Pops
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: butter 80 g; brown sugar 80 g; vanilla sugar 1 packet; eggs 2 pc; milk 2-4 tbs; flour 160 g; Baking Powder 1 tsp; Dark chocolate coating 100 g; Coconut fat 5 g; sugar decoration 1-3 tbs

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Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I show you my original Cake Pops Recipe, 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!

Table of Contents

1. Recipe Cake Pops
2. Calories and Nutritional Values
3. Shopping List for Cake Pops
4. Tips for Baking Cake Pops
5. Prepare Glaze for Cake Pops
6. How Do the Cake Balls hold on the Stick later?
7. More Ideas for Baking Cakes

1. Recipe Cake Pops

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

Cake Pops

Backed, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 379

Total Time 90 Min.

Preparation Time 30 Min.

Cook Time 60 Min.

Simple tutorial on how to make cake pops with homemade batter.

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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

Instruction

Prepare the cake dough

Stir coconut oil until frothy — Stir the coconut oil until frothy.

Prepare Fat

Cream the room-warm butter or coconut oil for 2 minutes.

Coconut fat with sugar — Mix coconut oil with sugar.

Stir fat

Quickly stir in sugar and vanilla sugar.

Add eggs to the dough — Add the eggs to the cake batter.

Supplement eggs

Beat the eggs and add them one by one to the dough.

Stir the eggs into the batter — Mix the eggs one by one into the cake batter

Mix eggs

Stir the eggs into the cake batter.

Prepare cake batter for cake pops — Beat room-warm butter or coconut oil until frothy and slowly add the sugar, then gradually add the eggs and finally work in the flour.

Supplement flour

Slowly add the sifted flour and baking powder to the dough and work in.

Add milk to the cake batter — Add the milk to the cake batter.

Supplement milk

Finish the cake dough with milk in the consistency.

Pour in the cake and bake

Fill cake batter into piping bags — Pour the prepared cake batter into a piping bag. You can use a 6 liter freezer bag.

Process dough

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.

Cut open the freezer bag at the top — Cut open the freezer bag at the tip with the scissors, then you can pour the dough into the molds in portions.

Prepare Bag

Cut open the freezer bag at one corner.

Pour the batter into the cake-pop tins — With the dough in the bag, you can fill the small molds in an excellent and well-dosed manner.

Filling dough

Please make sure to fill the bottom pan WITHOUT holes!

Fill the Cake Pop cake tins.

Fill cake pop molds — Fill the cake pop molds with the batter. It is not necessary to grease the silicone molds.

Correct filling

Do not fill the mould too high, the dough will rise during baking!

Seal the filled cake pop molds — Next, close the filled cake pop tins and then place them in the oven.

Bake

Close the cake pop tin and bake in the oven for about 25 minutes.

Cakes ready

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.

Glaze and decoration

Cut the dark chocolate into small pieces — Small and finely cut dark couverture on a kitchen board.

Cut chocolate

Cut the chocolate into small pieces.

Sliced dark chocolate — Always cut the chocolate into small pieces before melting it in the water bath.

Melt chocolate

Melt 2/3 of the chocolate in a porcelain bowl over hot water in a pot.

Melted chocolate — The melted chocolate in a porcelain bowl. The porcelain bowl of water bath is better for chocolate. © Thomas Sixt Food Photographer.

Finalize chocolate

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.

Dip the stalks of the cake pops in chocolate — So that the cake pops get safely into the children's hands: Dip the cake pop stems in chocolate, then insert them into the ball.

Dip stems

Dip the stems individually into the chocolate icing.

Put cake pop cakes on stalks — Place the cake pop cake on the chocolate-dipped stems. This is how the small cakes hold up better!

Stick cakes

Stick dipped stems directly into the cakes.

Freshly baked cake pops placed on sticks without glaze

Store cakes

You can store the Cake Pops in the moulds before glazing them with chocolate.

Glaze cake

Skilfully pull the prepared Cake Pops through the chocolate, drain them and then let them dry, preferably stuck in polystyrene.

Apply white chocolate glaze — Cake pops also taste good with white chocolate!

Glaze alternative

You can alternatively use white couverture!

Serve

Sprinkle the Cake Pops with sugar balls or sugar decoration as desired and serve later.

Video

2. Calories and Nutritional Values

3. Shopping List for Cake Pops

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.

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

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

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

Ingredients for 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!

4. Tips for Baking Cake Pops

Freshly sifted flour makes the dough turn out especially well!
Mix the ingredients gradually, then the dough bakes better in the mold!
Do not fill the molds too full, because the dough still expands.
Hot air 170°C is my maximum temperature.
Through the hole in the ramekins you can do the chopstick test.
Let the cakes cool down after baking.
Check my instructions for chocolate icing in the next paragraph.

Baked cake pop cakes — The small, baked Cake Pop cakes can be easily removed after baking and cooling down.

5. Prepare Glaze for Cake Pops

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.

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:

Place about 2/3 of the sliced chocolate in the bowl and heat it in a pot over hot water.
When the chocolate has melted, remove the bowl from the heat and stir in the remaining sliced chocolate.
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.
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.
Now remove the chocolate from the cooker and process it quickly.
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.

Adding 3-5 % coconut fat to the chocolate makes your icing extra shiny!
Shiny chocolate tip from chef Thomas Sixt

6. How Do the Cake Balls hold on the Stick 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