This is my first foray into the world of Cake Pops, which are cake crumbled and mixed with icing, rolled into balls and then dipped in melted chocolate. I hate to waste food, and I had a lot of left over cake and icing from my Strawberry and Coconut Ombre Cakes. So cake pops were the logical solution!
Combining the different layers of strawberry and coconut created not only a tasty flavour combination, but also quite a beautiful effect with different shades of peach and pink marbled together. If you haven’t made my Ombre Cakes but still want to create your own cake pops fear not, you can purchase store-bought cake and icing from the supermarket if you’re in a rush. Otherwise bake your favourite cake in whatever flavour you like and your preferred icing and you can perfectly customise this recipe to your liking. Next time I think I might crumble chocolate and peanut butter cake together and then cover in dark chocolate. Yum!
While these are a bit fiddly and time consuming to make, the visual and flavour mix of the strawberry and coconut cake is paired perfectly with a white chocolate coating. I then decorated them with edible glitter because why not?
Ingredients
Cake Pops
- Offcuts from the Ombre Cakes otherwise you can buy ready-made cake from the supermarket or make your favourite cake from scratch and wait for it to cool
- Leftover cream cheese icing from the Ombre cakes about 1/4 cup or make a small portion of your own buttercream
To decorate
- 375 g packet white chocolate melts
- Edible glitter sprinkles or cachous
- Lollypop sticks
Instructions
Cake Pops
- Break up cooled cake with your hands into a large bowl until finely crumbled.
- Add in the icing a tablespoon at a time, folding it through with your hands until the mixture comes together easily. You might need more or less icing depending on how moist your cake is.
- Using a small ice cream scoop or a large tablespoon, portion out the mixture and roll into equal balls.
- Insert a lollypop stick into each ball and arrange on a tray lined with baking paper.
- Transfer to the freezer to firm up for a while (I left them in there for 15 minutes).
- Melt the white chocolate in the microwave on a medium setting, stirring every 30 seconds until smooth.
- Carefully dip each cake pop into the melted white chocolate. Gently tap and rotate until the excess chocolate falls off.
- Quickly sprinkle with edible glitter or sprinkles before the chocolate hardens. If you have a cake pop stand or piece of styrofoam allow them to harden upright, otherwise return the cake pops to the lined tray to set.
- Enjoy!
Cake pops are perfect for parties and kids go nuts for them, so it’s a good skill to add to the baking repertoire. Enjoy!
7 Comments
[…] what about the cake offcuts? Well, I hate wasting food so I transformed the leftovers into cake pops! Stay tuned for the recipe next week. **Edit – check out the cake pop recipe […]
pretty cake pops! im sure they taste wonderful too!
They were delicious! Not too sickly sweet, I think the cream cheese icing definitely helped balance them out.
These look super-cute! And gorgeously pink too :)
Thanks Helen! :)
Oh very pretty!
I made an Ombre cake for SABH! So much fun.
Thanks for sharing
Julie
Aren’t Ombre cakes so much fun AND beautiful!!