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!
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
- Piping bag or freezer bag 6 litres
- 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
2. Prepare the dough and fill into the moulds
The nice thing about this cake dough is: it just goes and tastes good!
Simple sponge, you can add vanilla flavour or the pulp of the vanilla podBaking 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.
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.
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.
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
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
6. Recipe Cake Pops
Today you can safely nibble dough 🙂 Wish you good luck in your bakery!
- 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
- 100 g Dark chocolate coating
- 5 g Coconut fat
- 1-3 tbs sugar decoration
- Cream the room-warm butter or coconut oil for 2 minutes.
- Quickly stir in sugar and vanilla sugar.
- Beat the eggs and add them one by one to the dough.
- Stir the eggs into the cake batter.
- Slowly add the sifted flour and baking powder to the dough and work in.
- Finish the cake dough with milk in the consistency.
- 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 one corner.
- Fill the Cake Pop cake tins. Please make sure to fill the bottom pan WITHOUT holes!
- Do not fill the mould too high, the dough will rise during baking!
- Close the cake pop tin and bake in the oven for about 25 minutes.
- 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.
- Cut the chocolate into small pieces.
- Melt 2/3 of the chocolate in a porcelain bowl over hot water in a pot.
- 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 stems individually into the chocolate icing.
- Stick dipped stems directly into the cakes.
- You can store the Cake Pops in the moulds before glazing them with chocolate.
- Skilfully pull the prepared Cake Pops through the chocolate, drain them and then let them dry, preferably stuck in polystyrene.
- You can alternatively use white couverture!
- Sprinkle the Cake Pops with sugar balls or sugar decoration as desired and serve later.