Actually, these aren’t my first cake pops; they’re my second. But I’m sure many of you will be trying cake pops for the first time thanks to this video tutorial. These adorable little cakes are quick and easy to make, and if you use the right ingredients, they’re delicious.
Plus, one of the great things about cake pops is using up leftover cake scraps from leveling your cakes. If you want to delve even deeper into the world of cake pops, you have to visit the blog of the queen of them, Bakerella.
There you’ll find tons of recipes with every imaginable decoration. By the way, if you’re interested in learning more about me and the blog, don’t miss the interview I did on ‘My Philips World’.
VIDEO RECIPE
Ingredients:
- 120 g leftover cake
- 40 g Philadelphia cream cheese
- 20 g icing sugar
- 100 g white chocolate
- 3 tablespoons sunflower oil
- Wilton “Blue Candy” gel food coloring
- Edible sprinkles and pearls
Tools:
- Weight conversion chart
Step-by-Step Guide:
You know how many leftover cake scraps we have when we try to even out our cakes? I usually freeze them and then use them. This time we’re going to use them to make some simple, delicious, and really cool cake pops.
Crumble the inside of the cake, avoiding the crust, which is always more toasted. You could also put everything in a food processor and blend it. Put it in a bowl. Add the Philadelphia cream cheese and mix. Add icing sugar to taste. And mix until everything is absorbed. These quantities will make 5 or 6 cake pops, depending on the size. I made mine about 30g each.
Heat the white chocolate in the microwave on low power in 15-second intervals. Mix and gradually add up to 3 tablespoons of sunflower oil; you can also add melted butter. The mixture should have a light consistency so you can dip the cake pops.
Take a portion of the cake and cream cheese mixture and roll it into a ball. Repeat until all the batter is used. Dip the sticks in a little chocolate and insert them into the cake pop balls. Let them set in the refrigerator until the chocolate hardens completely, about an hour.
Tint the white chocolate; this time I chose turquoise. This dye is specifically for chocolate, but you can also use powdered food coloring. Add more dye until you reach the desired color. Dip the cake pop balls into the chocolate; ideally, the cake pop should be completely submerged. Once covered, let it dry upside down. I used a cork to stick the stick in.
Finally, decorate it however you like: with sprinkles, colored sugar, or edible pearls. Since these are our first cake pops, we won’t overcomplicate things. Ideally, prepare them a day in advance; both the filling and the coating will be much tastier.
If you have any questions, watch the video.
