How to Make Cake Pops
Recipe by Stay at Home Mum
Course: DessertCuisine: AustralianDifficulty: Medium
Servings
+
–
12
servingsPrep time
40
minutesCooking time
40
minutesCalories
180
kcalTotal time
1
hour20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
200 gram Cream Cheese
4 tbsp Butter
1 tbsp Milk
1 Chocolate cake
2 cup Icing Sugar
200 gram Chocolate melts-white or milk
50 gram Sprinkles
Directions
- Bake the cake and totally cool.
- Break it up in a bowl with your hands so it resembles breadcrumbs, but don’t overwork it.
- In a separate bowl, whip together the cream cheese, icing sugar and butter until smooth.
- Mix in the cake crumbs with a wooden spoon (don’t use the electric beaters for this).
- Gently work with your hands until the mixture can be mixed into small balls that stay together. but don’t make it too wet!
- Cover with plastic wrap and refrigerate – overnight is perfect if you can!
- Form small balls with the mixture with your hands and stick a lolly pop stick in each one – place on a tray lined with baking paper until completed.
- Gently melt the chocolate over a double boiler or very carefully in the microwave.
- Gently run the lolly pop through the melted chocolate until covered and place on a baking sheet and place in the freezer so it sets very quickly.
- Once set, repeat the chocolate dipping and dip in the sprinkles or decorate as required.
Notes
- Cake Pops are suitable to freeze for up to two months. Remove from the freezer and place in the fridge for 30 minutes before serving.
- If you don’t want your Cake Pop to have a ‘flat head’ from being placed on the greaseproof paper, see if you can find something to set them in upright in the freezer (but this will take a fair bit of room!).
Want to know How To Make Cake Pops?
Well these gorgeous little morsels aren’t as simple as they look. There is a bit of work involved, but they are simply divine and a great way of using up excess birthday cake or a flopped cake (we’ve all done it!).
For the Chocolate Cake, check out our recipe for Frugal Chocolate Cake – but a cheap packet cake would work, too!
Clare Whitfield
Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.
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