My son Lucas bringing these cake pops to school today as they are celebrating children's day while another son Desmond is bringing chocolate muffin instead. This was my 1st time did cake pops, not that difficult actually...
The one important point is you need to freeze the cake pops longer enough then only coat with melted chocolate and do not take them out all at one time, or else the chocolate in cake pop will start to melt (if you stay in the hot weather like me) and start to drop down..see few of my cake pops drop down..
Don't throw away these cake pops, just up side down them and coat with some melted chocolate..
store in the fridge all the time
Chocolate Cake Pops
(recipe source: adapted from Anncoo Journal and Rachel with minor changes)
To make cocoa sponge cake
125g ready Sponge cake mix/ Optima flour
1/2 tbsp cocoa powder
35g corn oil
1tsp vanilla extract
1. Put all the ingredients in mixing bowl except corn oil and vanilla extract and beat high speed till thick and fluffy (around 5-7mins).
2. Add vanilla extract and corn oil, continue beat low speed till combine well.
3. Pour batter into a 11” (lined) cake pan and bake at preheated oven at 180c for 13mins.
4. Leave cake to cool.
To make cake pops
1 Sponge cake
20g semi sweet dark chocolate or sweet chocolate
1. Melt chocolate and butter in a double boiler or microwave oven.
2. Tear the sponge cake into pieces and process in a food processor till cake pieces crumbled and fine.
3. Transfer into a mixing bowl, add melted chocolate butter and knead the cake crumbs into a dough.
4. Divide and roll into small ball (makes around 15-20pcs depend on the size you want).
5. Use the tip of lollipop stick and insert into the cake ball to make a small hole, then dip the tip in melted chocolate and insert into the cake balls (do not insert too deep).
6. Place them on a pan lined with aluminium foil and put into freezer and for half an hour or until you’re about to dip them.
To decorate cake pops
110g sweet chocolate
50g white chocolate
Red food colouring
1. Melted sweet chocolate and butter over a double boiler.
2. Melted white chocolate over a double boiler or microwave oven, add red food coloring and adjust the color accordingly.
3. Take cake pops from the freezer (take few by few, don’t take all at one time), carefully insert the cake pops into the melted chocolate and coat the cake pops and rotating until covered. Lightly tap at the edge of the bowl to remove excess chocolate.
4. Place them on a styrofoam board for easy handling.
5. Fill in white chocolate in a piping bag, and swirl pattern on the cake pops.
6. Store in the fridge before consume.