Cake Pops

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With just a few simple ingredients and easy steps, you can whip up these adorable little cake pops in no time and wow your guests with fun, colorful creations!

Vorbereitung20

Zubereitung1

Dekorieren30

Gericht: Dessert

Küche: American

Keyword: Cake

Niveau: Advanced

Servings:

Calories: 133kcal

Author: Christoph

Equipment

Thermomix
Backform 20 cm Durchmesser
Schüsseln
28 Cake-Pop-Stiele (Lolli- oder Holzstiele)

Zutaten

For the cake:

120 g Butter room temperature (approx. 4 oz)
120 g Sugar (approx. 4 oz)
2 Eggs medium
100 g Yogurt whole milk (3.5% fat) (approx. 3.5 oz)
160 g All-purpose flour (approx. 5.5 oz)
2 tsp Baking powder level

For the cake pop mixture:

150 g Cream cheese of choice (approx. 5.5 oz)

For decorating:

200 g Candy melts or chocolate coating dark chocolate or vanilla (approx. 7 oz)
1 tbsp Sunflower oil or coconut oil
Sprinkles of choice

Zubereitung

Bake the cake:

First, preheat your oven to 175°C (350°F) (conventional top and bottom heat).
120 g Butter, 120 g Sugar, 2 Eggs
Add the room-temperature butter, sugar, and eggs to the mixing bowl and blend for 1 min / speed 5.

Pro Tip: Forgot to take the butter out of the fridge ahead of time? No worries! You can still use it right away—just set the controls to 1 min / 50°C (120°F) / speed 5.

100 g Yogurt, 160 g All-purpose flour, 2 tsp Baking powder
Add the yogurt, flour, and baking powder, and mix for another 30 sec / speed 5 until you have a smooth batter.
Pour the batter into a cake pan (about 20°C (70°F)m in diameter) and bake in the lower third of the oven for about 20 minutes. Test for doneness using a toothpick: insert a toothpick into the center of the cake—if it comes out clean with no wet batter sticking to it, your cake is done!
Let the cake cool completely.

Pro Tip: You can easily bake the cake a day ahead of time to save time!

Crumble the cake & shape into balls:

150 g Cream cheese of choice
Crumble the cooled cake finely into a large bowl, add the cream cheese, and knead everything together by hand until it forms a smooth, cohesive dough.
Roll the cake mixture into small, walnut-sized balls.

Important: Give each piece of dough a quick squeeze with your hands first before rolling it into a smooth ball. If you want perfectly uniform cake pops, weigh the dough portions—mine are about 25 g each.

Place the cake balls on a cutting board lined with parchment paper and chill in the fridge for at least 30 minutes (or pop them in the freezer to speed things up!) so they can firm up.

Decorate the cake pops:

200 g Candy melts or chocolate coating
In the meantime, roughly chop your chocolate coating or candy melts (dark or light), place it in a microwave-safe bowl, and melt at low power in short bursts. (Alternatively, you can melt it in a heatproof bowl set over a pot of simmering water—a double boiler).
1 tbsp Sunflower oil
To make the melted chocolate extra silky and smooth for dipping, stir in 1 tablespoon of oil.
Dip about 1 cm of the tip of each cake pop stick into the melted chocolate, then press it straight into the center of a chilled cake ball. (This acts like glue and stops the cake pops from slipping down the stick later!).
Return the cake pops (now with sticks inserted) to the fridge or freezer for another 10 minutes to set.
Sprinkles of choice
Once chilled, warm up the coating again if needed. Dip each cake pop into the melted chocolate at an angle, gently tap off any excess, and right before the coating sets, decorate with sprinkles or chopped nuts of your choice!

Pro Tip: On warm summer days, keep the cake pops in the fridge and pull them out in small batches to decorate so they stay nice and chilled.

Push the decorated cake pops into a block of styrofoam (or a cake pop stand) to dry, then store them in the fridge. They’ll stay fresh for several days!
Enjoy!

Notes

You can use any simple sponge or pound cake here! Everything from marble cake to lemon cake works beautifully.
The rolled cake balls freeze super well, too.
For a rich, chocolatey twist, just add 1 tablespoon of unsweetened cocoa powder to the cake batter.
Instead of plain cream cheese, try a chocolate hazelnut cream cheese spread or swirl in a little jam for different tasty flavor variations.
Instead of pre-made cake coating or candy melts, feel free to use high-quality baking chocolate melted over a double boiler.