This is the last post from the party food special. It has been a blast being able to show you that you can eat amazing food that is meat-free and able to be produced in any kitchen with an oven. I hope you’ve enjoyed it as much as I have and if you do re-create any of the recipes at home I’d love to hear about it how you went.
This recipe was definitely quite an undertaking, like the risotto balls, these cake pops will take you the better part of a day to put together but I can assure you that they will be a huge hit with whoever tries them. The inspiration for these came from two places, the first was via the Queen of Cake Pops, Bakerella, who has turned them into an art form. The second source of inspiration was via the lovely Christina from The Hungry Australian who posted about her own experiences making cake balls a couple of months ago.
There are five steps to the process, each becoming slightly more labour intensive than the last. The recipe I’ve written below will yield about 150 cake pops (depending on your size) but the recipe is easily divided by 3. I recommend compiling all your ingredients first and then removing as much clutter from the kitchen as possible so that you can really spread yourself out and get to work. Most ingredients are easy to come by, the chocolate and cake mixes (yep, I used packet cake mix) I got at the supermarket and the lollipop sticks I picked up at Spotlight for a little over $2 for a pack of 50. I also got the gorgeous little candy hearts and sanding sugar from Spotlight in the party section.
Makes 150 pops
Erin’s note: I used packet cake mix to save time but if you prefer to make your own then by all means go for it.
3 packets of cake mix – I used Greens cake mixes in three different flavours: Vanilla, Buttercake and Chocolate.
Ingredients listed on the cake mix box (check the back, in the case of the Greens cakes it was eggs and oil)
690g cream cheese
510g icing sugar
150 lollipop sticks
3 x 375g bags of melting chocolate (I used Nestle Melts, I bought milk & white chocolate and did half and half)
Decorations for your cake pops – I used red candy hearts and silver sanding sugar
A piece of styrofoam. You can get this at Spotlight if need be.
Bake cakes according to the instructions on the back of the box (or your recipe if making from scratch.
Allow to cool completely.
Mix together the cream cheese and icing sugar to create the icing. Set aside.
Break up your cakes into a fine crumb, I did this using my mixer.
Add the icing sugar a little at a time to form a wet dough. I did one cake at a time using a third of the icing mix for each cake. You want the dough to be damp enough to roll a ball but not too wet.
Allow the dough to sit at room temperature for at least an hour. This will help reduce the stickiness of the batter and make it easier to roll into a ball.
Roll your cake balls
Using a tea-spoon for measurement grab some of your dough and roll into a ball. Testing the size is a good (and yummy) way of finding the right size. I went for something that would take two small bites to get through.
Roll all your dough into balls and set out on some oven trays. Refrigerate for an hour or (if you have the space!) freeze for 15 minutes until firm. Try to avoid allowing the cake balls to freeze completely otherwise your chocolate might crack when it comes time to dip.
Note: You can skip the sticks and go straight to dipping the ball if you’d prefer. Have a look at Christina’s results without the sticks if you like.
Insert the lollipop stick.
Now your cake balls are starting to take shape!
Melt a little chocolate on the stove or in the microwave. I used a double boiler on the stove top for this. You won’t need a lot of chocolate for this, maybe 1/2 a cup.
Grab a cake ball and a lollipop stick. Dip the top of the stick in chocolate and gently push it into the base of the cake ball. See picture above for guidance.
Allow to set while you finish the rest of the pops then put back in the fridge for another 30 minutes or so.
Have a cup of tea. 🙂
Dipping cake balls
Melt chocolate, either over the stove or in the microwave. About half a cup or so at a time. Any more and it will set up before you’ve had a chance to coat the cake balls.
Dip your cake pop in the chocolate. You will get a bit of a groove on after you’ve done a couple, I found dipping straight down and then pulling up again to work the best for me.
Allow excess chocolate to drip off, lightly tap the top of the stick to help this. It’s really important to make sure you get rid of the excess as otherwise it will make it too heavy when you turn it up the right way and your pop will start to slide down the stick.
Turn the pop upright, allow to set for 30 seconds and then add your decorations if you’re using them. Allowing the chocolate to set a little will help the decorations stay in place a little more.
Gently transfer the completed pop to your piece of styrofoam and allow to set at room temperature. See picture above for guidance.
Continue until all pops are coated.
Once complete and your pops have set you can load them in to an airtight container and store in the fridge. They seem to last for over a week without problem. Allow to return to room temperature before serving.
Note: If you’re more of a visual learner then I recommend taking a look at this awesome instructional video by Bakerella.
For more party food ideas hop on over to my Party Food Special.
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