Cake pops
11 servings
120 minutes
Cake pops are miniature desserts on a stick that have captured the hearts of sweet lovers worldwide. Their origin is linked to the desire to use leftover sponge cake by transforming it into an elegant treat. Vanilla or chocolate sponge is crumbled and mixed with airy cream to form a dense yet tender texture. The balls are then chilled, coated in melted chocolate, and decorated to taste—with sugar beads, coconut flakes, or nuts. The flavor of cake pops balances between the softness of the sponge and the crispy chocolate shell. These treats are perfect for festive occasions as they are convenient to serve and easy to make. A delicate dessert with a rich chocolate flavor delights both children and adults, making every moment sweet and memorable.
1
Prepare the cream. Take the butter out of the fridge in advance, when it becomes soft, beat it in a mixer until white and gradually pour in the condensed milk.
- Butter: 100 g
- Condensed milk: 60 g
2
Crumble the ready-made biscuit base for the cake (I had 'Viennese chocolate-flavored biscuits', two packs, each with 3 thin layers), ensuring the mixture is uniform without large pieces.
- Sponge cake base: 2 pieces
3
Add cream to the resulting mass gradually, so it doesn't become liquid; the mass should be dense enough to form balls.
- Butter: 100 g
- Condensed milk: 60 g
4
Roll balls with a diameter of 4-5 cm, place them on a tray (a baking sheet or cutting board) lined with parchment paper, and refrigerate for about an hour.
5
Prepare pastry sticks for candies. I couldn't find such ones, so I took skewers for souvlaki, cut off the sharp tip, and divided the stick in half.
6
Melt a bit of white chocolate (or milk chocolate, to taste), preferably in a mug in the microwave or in any other tall and narrow container.
- White chocolate: 4 pieces
7
Take the balls out of the fridge. Dip the stick into the chocolate about 2-2.5 cm and insert it into the biscuit ball. Place the balls back in the fridge for another 20 minutes.
- White chocolate: 4 pieces
8
Prepare confectionery decorations. Melt enough chocolate to fully dip a biscuit ball on a stick. Remove a maximum of 4 balls at a time. Dip each ball in chocolate, but do not rotate; tilt in different directions to ensure the ball is fully covered, with the chocolate on the stick connecting to the chocolate on the ball. Shake off excess chocolate by tapping the back of your hand while rotating the dessert. Decorate to taste.
- White chocolate: 4 pieces
- Confectionery decorations: to taste
9
If the pastries are in a glass, it's easier to use foam for cooling the chocolate; otherwise, just place the pastry stick-up on parchment paper.