Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
The little cakes on a stick look incredibly sweet and are the perfect souvenir.
Your loved ones can marvel at your baking skills, but today there is no oven.
I have tried different versions of the cake lollies and was not always convinced of the results.
For the recipe, I really put my heart and soul into putting together the best possible combination of ingredients.
What is it about or where is the horse’s foot? The cake balls on the stem need a certain stability. Wouldn’t it be a pity if the cakeballs fell off beforehand, would it?
Let me now invite you to read, I wish you a lot of fun while enjoying it.
If you have any open questions, you can send them to me using the comment function at the bottom of the page. I wish you every success for your baking and decoration afternoon!
3. Shopping List For Cake Pops with Cake Leftovers
The oven remains cold today and we are approaching the home stretch at pug speed. For the cake balls on a stick you need some ingredients and I will describe them here briefly and concisely:
Cake mixture and decoration
Cake leftovers from the day before
White and dark chocolate
Coconut oil and cream cheese
Sugar balls and sugar decoration
Tools
Short Cake Pop sticks
Mixing bowl
Water bath and pot
Egg boxes or glasses with sugar
The trickiest part of this recipe is buying the cake stems. I finally ordered mine from Amazon because they are rarely available in supermarkets. Please remember, shashlik skewers are too thin and they don’t work!
Think of the cake stalks, order the sugar balls and decoration online!
Shopping tip from chef Thomas Sixt
4. Tips for the Dough from Leftover Cake
The charming thing about these mini cakes is the ease of preparation: crumble the cake into small crumbs and refine them with coconut fat and cream cheese to make a refreshed dough.
Coconut oil brings the necessary stability to the dough. The balls then hold better on the stem!
Place formed dough balls in a cool place for at least 30 minutes. The coconut oil makes the ball firmer!
Baking tip from chef Thomas Sixt
Did you know how cooks portion dumplings? I mean that the balls are the same size at the end 🙂
In general, we use a ladle or an ice-cream cutter and portion the dough with it.
For portioning I used small portioning spoons. If you spread the dough, you will get equally large portions.
5. Tips for Safely Prepare the Chocolate Glaze
For the icing with chocolate or couverture I will write you some more lines! We have a little time now, because the dough balls are in the fridge. Besides, you want your cake lollipops to shine later, don’t you?
Cut the couverture into fine pieces first, finely cut chocolate can be melted better and more evenly.
Adding 3-5 % coconut fat to the chocolate makes your icing extra shiny!
Shiny chocolate tip from chef Thomas Sixt
6. Securely Attach the Cake Balls to the Stick
Let us now look at how to attach the cake balls to the handle. Here is another tip!
Due to the addition of coconut oil and the cold setting, the cake balls have the best conditions to keep well later on the stem.
No crocodile tears today because the cake balls fall from the stem: Please dip the stems into the chocolate icing before putting them into the cake balls. The chocolate acts as a glue in the ball, which bonds the cake and the stem well.
Cake balls fastening tip for crash-free cake pops
So that the Cake Pops are safe and stable in the hands of children: Dip the stems of the Cake Pops in chocolate, then stick them into the ball.
Will these taste like coconut from the coconut oil?