I recently started doing these for my son’s birthday in March, then I carried on doing them for my daughter’s birthday last week. They look so pretty and delicious, it’s an irresistible attraction for any occasion. You can make any variety of cake pops – the classic one are shaped round like a small golf ball, but you can pretty much make them in any shapes you like. I bought a very cute cake pop mold in the shape of a cupcake, you can order one at MyLittleCupcakePop.com. They always end up being the main attraction at a birthday party, and you can cover them in a plastic wrap (like the ones they ahve in lollipop candy stores) and tie it up in a pretty ribbon – perfect gifts for your little guests when they leave the party.
Here’s the recipe for a standard cake pop made with chocolate cake.
Chocolate for melting (dark, milk, or white – it’s your choice!)
Colourful sprinkles, dried coconut etc… for decorating
Polystyrene or cardboard box to stick the pops
Bake a chocolate cake (any cake will do, even leftover cakes). When the cake is cooled crumble it all up. (If you wish to only use half of your cake you can keep it in the freezer for next time).
Add 2 tablespoons of chocolate icing (either bought from store like Betty Crocker), or even better home-made chocolate frosting (see recipe). Add enough so the consistency is not too moist so you can roll the dough into small balls.
Put your chocolate balls on a plate or a Tupperware and leave it to cool and harden in the fridge for 30 minutes. They will be firm and easy to work with.
When the balls are ready, melt the chocolate of your choice in either a microwave-safe bowl or in a casserole over boiling water. Once melted, dip the tip of the candy stick in the chocolate and stick it in the center of the chocolate ball. Then proceed with the entire pop cake. Dip it gently until all covered and wait a few seconds to let it drip. Repeat with remaining cake pops. Stick each cake pop in the polystyrene or cardboard to let them drip and dry, and decorate to your liking with multicoloured pearls, dried coconut and candies. Let it stand in the fridge or a cool place for 15 minutes if possible.
Oreo cookie cupcake pop
This is so good & simple!
2 packs of Oreo cookies
Chocolate for melting & dipping
Cupcake cake pop mold (see picture)
Crumble the Oreo cookies in the food processor along with 2-3 tablespoons of cream cheese (I use kiri or Philadelphia cheese). Be careful not to process the mixture too fine – I like to keep the Oreo cookies chunky so you can see the white and brown of the mixture.
Take enough dough to fit in the mold and press firmly till you achieve the desired shape. Once finished, put the cupcake pops on a parchment covered plate and store in the fridge for 20 minutes.
Do the same as above for the chocolate melting.
When ready, dip the tip of the candy sticks in the darker chocolate (milk or dark – it’s your choice) and stick it in the center of the base of the cake. Then proceed in the dipping – make sure to only dip the part that is the base of the cupcake. Then let it drip a few seconds and proceed with the others. Once finished melt the white chocolate and add a few drops of your favourite colour (pink for me!). Dip the top part of the cake in order to achieve a ‘cupcake’.
Stick each cake pop in the polystyrene or cardboard to let them drip and dry, and decorate to your liking with multicoloured pearls and candies. Let it stand in the fridge or a cool place for 15 minutes if possible.