Cake pop

A small ball of cake mixed with buttercream, coated in chocolate or icing and set on a stick. Born in the United States, it is a festive treat that can be decorated in endless ways.

1 h 15
24 servings
Advanced
Moderate
🇺🇸 United States

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Ingredients

1 Plain sponge cake (about 400 g, baked the day before)
150 g Buttercream or cream cheese frosting
300 g Couverture chocolate (white or milk)
24 Wooden sticks
1 tbsp Vegetable oil

Spices & seasoning

Sprinkles or sugar pearls (decoration)

Optional extras

50 g Chocolate chips

Instructions

Finely crumble the cooled cake in a mixing bowl, removing any pieces that are too dry.
Gradually add the buttercream and knead until you have a mixture that holds together without sticking.
Form balls about 3 cm across and place them on a tray lined with baking paper.
Put the tray in the freezer for 20 minutes to firm up the balls.
Melt the chocolate in a bain-marie with the oil until it is fluid and glossy.
Dip the end of each stick in the chocolate, then insert it into a ball.
Dip each cake pop in the chocolate, let the excess drip off, decorate straight away and leave to set for an hour in the fridge.