Homemade cake pops
Votes: 5
Time: 3 hours 30 minutes
Complexity: easily
Quantity: 46 cupcakes on a stick
Complexity: easily
Quantity: 46 cupcakes on a stick
This simple cake pop recipe is a must-have for any home cook, as cake pops are a wonderful addition to almost any celebration, from birthdays to New Year's, and they're so easy to make. All you need to do is bake a sponge cake using store-bought dry mix, blend it with store-bought vanilla frosting, form it into balls, insert the popsicle sticks, and decorate. This recipe calls for a yellow sponge cake, but you can use any flavor you like, store-bought or homemade. Experiment with flavors of frosting, frosting, and decorations, such as sprinkling with chopped nuts. To serve, insert the cake pops into a foam block or arrange them in a vase like a bouquet of flowers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 g) of dry mix for yellow biscuit + necessary additional ingredients
- 1 tbsp. vanilla glaze + additionally as needed
- 560g of white Candy Melts icing discs
- Colorful sprinkles or crushed cookies, for decoration (optional)
- Special equipment: 46 lollipop sticks (approx. 15 cm each), 2 foam blocks measuring 24.5 x 29.5 cm.
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Cooking the dish according to the recipe:
- Knead the dough and bake the sponge cake according to the package instructions for a 22x32 cm pan. Let it cool completely.
- Break the sponge cake into pieces and place in a food processor. Add the vanilla frosting and pulse until the mixture forms a ball that pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting, 1 tablespoon at a time, until it holds its shape.
- Using an ice cream scoop, form the mixture into 46 balls, each weighing 20 grams, and place them on a baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, microwave the white frosting discs and melt according to package directions. Dip a lollipop stick 1/2 inch into the frosting, then insert the tip halfway into a cake pop. Repeat with the remaining balls and pops. Refrigerate the cake pops until completely set, about 1 hour.
- Microwave the icing again until completely melted, then pour it into a tall, narrow glass. Dip each cake pop into the icing, letting any excess drip back. If decorating the cake pops, turn them upright and sprinkle with sprinkles while the icing is still wet. Insert the finished cake pops into two 9 x 11" foam cores and let them set completely.
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