Gorgeous Homemade Cake Pops Recipe

By: Ramona Cuisine from www.ramonascuisine.com

By: Ramona Cuisine from www.ramonascuisine.com

"Cake pops are delicious, easy to eat since they are bite-size treats, perfect for sharing and parties. The chewiness of the cake and the sweetness of the frosting make cake pops one of the most desirable treats in our household. We have made a whole mess of treats including this banana loaf (made it as cupcakes), these cookies, and this healthier zucchini and ginger loaf made into muffins. We had to vary things a little. Staying at home, lockdown, holidays These cake pops are not only super, super easy to make but they are fun too, and absolutely great for parties. Kids and adults will love these colorful chocolate-covered cake bite little wonders. Mmmm! "

NotesTips
Ideally is to make the cake a day before – it will be perfectly cool, less moist and it will even get better flavour.
Keep the cake balls refrigerated while coating and only work with a couple at a time. You may even freeze these for longer than 1 hour and then transfer them into the refrigerator.
place them right side up in a large foam block ( you can buy online) or even a cardboard box. Simply poke really tiny holes into it. An easy and cheap option.
You may also melt the butter for the frosting and brown it for extra divine flavour. See in here how to brown butter.

Click here for the copycat recipe

Serves25

Preparation Time20 min

Cooking Time45 min

Cooking MethodOven

Ingredients

For The Coconut Cake175 g spelt flour (6.17 oz)
150 g butter (5.3 oz) softened (at room temperature)
50 g desiccated coconut (1.8 oz) unsweetened
120 g cane sugar (4.23 oz) or regular sugar
1 pinch salt
2 med eggs 3 small beaten lightly
2/3 tsp soda bicarbonate
2/3 tsp baking powder
2 tablespoon coconut milk or any milk or single cream
1 tbsp cider vinegar or lemon juice
1 tablespoon Vanilla powder or 1 vanilla pod
For The Frosting: 70 g butter (2.47 oz) unsalted – softened at room temperature
50 g dates sugar (1/4 cup) or any cane sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
For Chocolate Coating: 200 g white chocolate (7.05 oz) melted
200 g milk chocolate (7.05 oz) melted
2 tablespoons sprinkles anything you might have

To make the cake Preheat the oven at 180°C/ 350°F. Butter two 20 cm/8in sandwich tins and line the bases with parchment paper that was cut to size, slightly overlapping and go up on the sides for about 2 cm/1 in.
Mix the butter, sugar and the eggs together in a mixer for approximately 2 minutes at medium-high speed. Add the flour, soda bicarbonate, baking powder, vinegar or lemon juice, salt. Mix until incorporated.
Using a silicone spatula, gently stir in the desiccated coconut and the cream. cream
Divide the mixture between the two tins, smooth the tops and bake for approximately 25 min on a tray that was placed at a lower level so that the tins sit right at the middle of the oven level.
When ready (golden in colour and firm in the middle), take out, loosen the edges of the two tins and allow to cool for a good 5 minutes.
Take out on a cooling wire rack. Take off the parchment paper. Allow them to cool completely.
Make the frosting 1. Using a freestanding mixer fitted with a paddle attachment, or an electric hand mixer, into a large bowl, beat the butter on medium speed until nice and creamy, For approximately about 2 mins.
2. Add the sugar, heavy cream, and vanilla extract whilst the mixer is running at low speed. Increase to high speed once everything was added and beat for 3 mins.
Make the chocolate coating 1. Melt the white chocolate in a small bowl placed over boiling hot water or in the microwave.
2. In a second small bowl do the exact same with the milk or dark chocolate. Set aside for when needed.
Putting the cake pops together 1. Crumble the completely cooled cake into the bowl where the frosting is. Make small crumbs (no large lumps).
2. Mix the frosting and the cake crumbs with the mixer on really low speed until well combined.
3. Take approximately 1 Tablespoon of moist cake mixture place onto your palm and roll into a ball. Place all cake balls on a prepared lined baking sheet placed in a tray.
4. Refrigerate for 1 hour or freeze for 20-30 min.
Coat the cake balls with the coating 1. You will need to work pretty swiftly or remove only 2-3 cake balls from the refrigerator at one time to coat.
2. Dip a lollipop stick about 1cm or 1/2 inch into the coating, then insert this into the center of the cake ball. You will only need to push it about halfway through the cake ball.
3. Dip the cake ball into the chocolate coating until it is completely covered. The coating should cover all the way up the base of the cake ball where the lollipop stick was inserted.
4. Allow excess coating to drop off. Decorate the top with sprinkles and place each cake pop upright into a foam block or a little tray from the cake pop-making kit or simply a jar if you do not have any. See recipe notes for an extra tip. The cake balls must be very cold when dipping!
5. Repeat with all the remaining cake balls, remember the cake balls have to be super chilled when dipping to help with setting the chocolate nicely. Decorate with sprinkles before coating sets.