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CAKE POPS
cook:
2 h
942,226 views Who knew the marriage of cake crumbs, icing, and a popsicle stick could be so snackable? All the fun of cake without the plates, silverware, or even chewing…. well not quite, but pretty close. (Please chew all cake pops).
10 servings
US
original
metric
INGREDIENTS
For the Chocolate Cake
100 g cocoa powder + more for coating
180 g water, boiling
210 g whole milk, cold
190 g unsalted butter, room temperature
450 g sugar
3 large eggs
1 tsp vanilla extract
270 g all purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
1 tsp kosher salt
For the Peppermint Frosting
60 g unsalted butter, room temperature
180 g powdered sugar
30 g whole milk
⅛ tsp peppermint extract
For the Chocolate Peppermint Cake Pops
500 g dark chocolate, chopped
Chocolate Cake, crumbled (see recipe above)
Peppermint Frosting (see recipe above)
sticks Food safe decorative popsicle
As needed peppermint candy, crushed
For the Vanilla Cake
215 g unsalted butter, room temperature
415 g granulated sugar
4 large eggs, room temperature
2 ½ tbsp vanilla paste
350 g all purpose flour
2 ½ tsp baking powder
1 tsp kosher salt
300 ml buttermilk, room temperature
For the Pumpkin Spice Cream Cheese Icing
60 g unsalted butter, room temperature
120 g cream cheese, room temperature
120 g powdered sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground allspice
⅛ tsp ground cloves
For the Pumpkin Spice Cake Pops
Vanilla Cake, crumbled (see recipe above)
Pumpkin Spice Cream Cheese Icing (see recipe above)
500 g white chocolate, melted
sticks Food safe decorative popsicle
As needed orange food coloring
As needed green food coloring
For the Vanilla Frosting
60 g unsalted butter, room temperature
180 g powdered sugar
30 g whole milk
1 tsp vanilla paste or 1/2 tsp vanilla extract
2 tbsp rainbow sprinkles
For the Cookie Crumbles
100 g sugar
25 g brown sugar
90 g cake flour
½ tsp baking powder
½ tsp kosher salt
20 g rainbow sprinkles
40 g vegetable oil
1 tbsp vanilla extract
For the Birthday Cake Pops
Vanilla Cake, crumbled (see recipe above)
Vanilla Frosting (see recipe above)
200 g white chocolate, melted
Cookie Crumbles (see recipe above)
sticks Food safe decorative popsicle
DIRECTIONS
1.
For the Chocolate Cake
1.
Preheat the oven to 350 °F and prepare a 10-inch cake pan with nonstick spray and a light coating of cocoa powder.
cocoa powder + more for coating
2.
Combine the cocoa powder and boiling water in a medium heat-proof bowl. Add the cold milk to the mixture and whisk to combine. Reserve until ready to use.
100 g cocoa powder + more for coating
180 g water, boiling
210 g whole milk, cold
3.
Combine the butter and sugar in the bowl of a stand mixer. Mix the ingredients together until the butter is lighter in color and fluffy in texture, about 3-5 minutes.
190 g unsalted butter, room temperature
450 g sugar
4.
Add one egg at a time and mix thoroughly in between each egg. Add the vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl between each addition.
3 large eggs
1 tsp vanilla extract
5.
Combine the flour, baking powder, baking soda, and salt in a large bowl. Whisk to well combine the dry ingredients.
270 g all purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
1 tsp kosher salt
6.
Alternate adding the reserved cocoa powder mixture and the dry ingredients, beginning and ending with the dry ingredients.
7.
Once combined, pour the batter into the prepared 10-inch baking pan.
8.
Bake the cake for 40-45 minutes or until cooked through. Allow the cake to cool to room temperature, about 1-2 hours, before crumbling.
9.
Reserve until ready to use.
10.
For the Peppermint Frosting
1.
Whip the butter and about half of the powdered sugar until light and fluffy.
60 g unsalted butter, room temperature
90 g powdered sugar
2.
Add the remaining sugar, milk, and peppermint extract. Whip until creamy, about 2-3 minutes.
90 g powdered sugar
30 g whole milk
⅛ tsp peppermint extract
3.
Reserve until ready to use.
4.
For the Chocolate Peppermint Cake Pops
1.
Add about 400 grams of chocolate into one medium heat-proof bowl and the remaining 100 grams into a smaller bowl.
400 g dark chocolate, chopped
2.
Melt the larger bowl of chocolate over a simmering water bath. Make sure not to overheat the chocolate by exceeding 120 °F.
3.
Once the chocolate is melted, wipe the bottom of the bowl and add about ⅔ of the remaining chopped chocolate to cool down the melted chocolate.
65 g dark chocolate, chopped
4.
Once the chocolate reaches 94 °F, begin stirring the chocolate. Add a few pieces of the remaining chopped chocolate to the bowl.
35 g dark chocolate, chopped
5.
Once the chopped chocolate has completely melted, perform a temper test by dipping a knife or offset spatula into the chocolate just to coat. Then set the test on your work surface and wait 5 minutes. If after 5 minutes, the chocolate is shiny, has set, and has no streaks, it is well tempered. If after 5 minutes, the chocolate is either not entirely set, or streaky, or dull, continue stirring the melted chocolate for 2-3 minutes. Then perform another temper test.
6.
Once tempered, reheat the chocolate over a water bath until it reaches 89-92 °F, this is the optimal working temperature. Hold the chocolate in this range while working with it.
7.
Combine the crumbled chocolate cake and peppermint frosting in a large bowl. Using your hands, fold the mixture together.
Chocolate Cake, crumbled (see recipe above)
Peppermint Frosting (see recipe above)
8.
Roll the cake mixture into golf-ball size rounds.
9.
Begin assembling the cake pops by dipping the end of each popsicle stick in the tempered dark chocolate. Then, stick the dipped end of the stick halfway into each cake ball. Let these set for 5-10 minutes.
sticks Food safe decorative popsicle
10.
Carefully, dip each cake pop into the dark chocolate, then place them on a cake pop-stand. While the chocolate is still wet, sprinkle each coating cake pop in the crushed peppermint candy.
As needed peppermint candy, crushed
11.
Let the cake pop set for 10-15 minutes before enjoying.
12.
For the Vanilla Cake
1.
Preheat the oven to 350 °F and prepare a 10-inch cake pan with nonstick spray.
2.
Combine the butter and sugar in the bowl of a stand mixer. Using a paddle attachment, mix the ingredients until the butter is lighter in color and fluffy in texture, 3-5 minutes.
215 g unsalted butter, room temperature
415 g granulated sugar
3.
Add one egg at a time and mix thoroughly in between each egg. Add the vanilla paste and mix to combine. Make sure to scrape down the sides of the bowl between each addition.
4 large eggs, room temperature
2 ½ tbsp vanilla paste
4.
In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine thoroughly.
350 g all purpose flour
2 ½ tsp baking powder
1 tsp kosher salt
5.
Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
300 ml buttermilk, room temperature
6.
Once the batter is just combined, pour it into the prepared 10-inch cake pan.
7.
Bake the cake for 35-40 minutes or until completely cooked through. Allow the cake to cool to room temperature, about 1-2 hours, before crumbling.
8.
Reserve until ready to use.
9.
For the Pumpkin Spice Cream Cheese Icing
1.
Combine the butter and cream cheese in the bowl of a stand mixer. Whip using the whip attachment until well combined and creamy.
60 g unsalted butter, room temperature
120 g cream cheese, room temperature
2.
Add the powdered sugar and spices to the mixture and whip until light and fluffy.
120 g powdered sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground allspice
⅛ tsp ground cloves
3.
For the Pumpkin Spice Cake Pops
1.
Combine the crumbled vanilla cake and cream cheese icing in a large bowl. Using your hands, fold the mixture together.
Vanilla Cake, crumbled (see recipe above)
Pumpkin Spice Cream Cheese Icing (see recipe above)
2.
Roll the cake mixture into golf-ball size rounds.
3.
Begin assembling the cake pops by dipping the end of each popsicle stick in the melted white chocolate. Then, stick the dipped end of the stick halfway into each cake ball. Let these set for 5-10 minutes.
sticks Food safe decorative popsicle
500 g white chocolate, melted
4.
Meanwhile, color ⅔ of the white chocolate with orange food coloring and color the remaining chocolate with green food coloring.
500 g white chocolate, melted
As needed orange food coloring
As needed green food coloring
5.
Carefully, drip each cake pop into the orange melted chocolate, then transfer them to a cake pop stand. Allow the chocolate to set 10-15 minutes.
6.
Transfer the green melted white chocolate to a piping bag. Then, pipe a small stem onto each cake pop. Let them set for 10-15 minutes before enjoying.
7.
For the Vanilla Frosting
1.
Whip the butter and about half of the powdered sugar until light and fluffy.
60 g unsalted butter, room temperature
90 g powdered sugar
2.
Add the remaining sugar, milk, vanilla, and sprinkles. Whip until creamy, about 2-3 minutes.
90 g powdered sugar
30 g whole milk
1 tsp vanilla paste or 1/2 tsp vanilla extract
2 tbsp rainbow sprinkles
3.
Reserve until ready to use.
4.
For the Cookie Crumbles (recipe from Milk Bar Store)
1.
Preheat the oven to 300°F. Prepare a small rimmed baking sheet with parchment paper.
2.
Combine the sugar, brown sugar, floud, baking powder, salt, and sprinkles in the bowl of a stand mixer. Combine the ingredients using a paddle attachment.
100 g sugar
25 g brown sugar
90 g cake flour
½ tsp baking powder
½ tsp kosher salt
20 g rainbow sprinkles
3.
Add the oil and vanilla extract to the mixture and mix until the ingredients are well combined and resemble wet sand.
40 g vegetable oil
1 tbsp vanilla extract
4.
Using your hands gather clumps of the mixture and crumble it onto the prepared baking sheet. The result should be varying sizes of cookie crumbles.
5.
Bake for 25-30 minutes or until the crumbles are crispy and golden brown.
6.
Allow the cookie crumbles to cool completely before using.
7.
For the Birthday Cake Pops
1.
Combine the crumbled vanilla cake with the vanilla frosting in a large bowl. Using your hands, fold the mixture together.
Vanilla Cake, crumbled (see recipe above)
Vanilla Frosting (see recipe above)
2.
Roll the cake mixture into golf-ball size rounds.
3.
Using your hands, dip the cake balls in the white chocolate, then roll them between your hands to evenly coat. Then, roll them in the cooled cookie crumbles.
200 g white chocolate, melted
Cookie Crumbles (see recipe above)
4.
Finish the cake pops by dipping the end of each popsicle stick in the melted white chocolate. Then, stick the dipped end of the stick halfway into each rolled cake ball. Let these set for 5-10 minutes before enjoying.
sticks Food safe decorative popsicle
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