Note from Sarah: This is a post by Tatiana of Delicia Designs
Delicious decadent cake pops! The cake pop has to be one of my favorite miniature bite size treats to make, and are the perfect accompaniment to any dessert table.
Ingredients & Supplies:
- Cake, any preferred flavour prepared in advance, baked and cooled.
- Icing / frosting (amount depends on moistness of cake)
- Bar of white melting chocolate
- Cake pop sticks
- Styrofoam block (deep enough for the cake pops to be inserted to dry)
- Sprinkles and / or fondant
Directions:
Add cake to a large bowl and crumble until it resembles fine crumbs. Add frosting in a little at a time until the cake is moist and can hold a ball shape easily. Make sure that all the cake crumbs have been incorporated with the icing.
You can use a mini ice scream scoop. Or any other type of spoon that can scoop out uniform small sized cake balls.
Roll the mixture into a tight ball and set aside. Repeat this process until all the cake mixture has been used.
Melt approximately 55g of the white chocolate in a microwave or double boiler. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way. Refrigerate for about 20-30 minutes.
Melt the remaining chocolate and colour if desired. Remove the cake balls from the refrigerator. Dip each cake pop into the chocolate until fully covered and let the excess drip off while tapping gently and swirling to get a smooth look. If sprinkles are desired add them right away before drying.
Place chocolate covered cake pops on a styrofoam block to finish setting. Once dry these cake pops can be further decorated with fondant accents or wrapped in treat bags and tied with ribbon.
Enjoy!
