Strawberry Cake Pops
Delicious strawberry cake pop recipe, made with vanilla cake, and freeze dried strawberries.
Equipment
- 1 Foam block or cake pop stand (optional - depending on design)
Ingredients
Cake Pops
- 300 grams Vanilla Cake (you can substitute for vanilla cake)
- 50 grams sour cream
- 300 grams white chocolate (for dipping)
- 50 grams freeze dried strawberry powder
- 1/2 tablespoon strawberry jam
- Mini Waffle Cones (optional)
- Food Color & Sprinkles (optional)
Instructions
- Line the base of an air tight container with baking paper and set aside.
- Place the vanilla cake in a bowl and use your fingers to break and crumble it into fine crumbs (you can also use a food processor, or a stand mixer fitted with a paddle attachment for this step).
- In a clean microwave safe bowl, measure out 75 grams of white chocolate (broken/chopped into small pieces) and spoon 40 grams of sour cream over the top.
- Place the bowl of chocolate & sour cream in the microwave and heat for 20 seconds. Remove and give the mixture a really good stir.
- If the chocolate has not completely melted, return the bowl to the microwave and heat again for a further 10 seconds. Give the mixture another good stir. All the chocolate should now be melted, if not repeat the process of heating for 10 seconds and stirring.
- Once all the chocolate is melted, pour the mixture over the cake crumbs, and spoon in the jam and freeze dried strawberries.
- Mix together well using your hands, until all the ingredients are evenly incorporated
- Roll cake mixture into balls. I aim for about 20g in size (if you're eyeballing it, they should be a little smaller than a golf ball). See my tips above to troubleshoot this step if you find the mixture is too soft or dry.
- Place cake balls into the container you prepared earlier, and seal with the lid and put in the fridge to chill for at least 1 hour.
- When you're ready to start decorating, bring the cake pops out of the fridge and place on the bench so they can come to room temperature as you prepare the decorations.
- Place 250g of white chocolate in a microwave safe bowl. Heat in the microwave at 20 second intervals, until completely melted (make sure you stir well after each zap to avoid burning the chocolate). If you are going to at food color, stir it through the melted chocolate.
- Give the cake ball a quick roll between your hands to make sure it's still round, then dip a lollipop stick into the melted chocolate and insert into the cake ball.
- Place cake pops back into the container (make sure the lollipop sticks are sticking in the air, otherwise one side of the cake pop will have a flat base).
- Transfer the container of cake pops to the fridge for 10-15 minutes to allow the chocolate to set. This will help the sticks are glued in place.
- While the chocolate is setting, take the time to set up your decorations. If your using mini waffle cones, cut the tip off each cone with a bread knife and organise your sprinkles.
- After about 15 minutes, remove cake pops from the fridge. Before you start decorating, check the consistency of your dipping chocolate, if it has firmed up again reheat in the microwave for 5-10 seconds and stir well.
- Decorate your cake pops by dipping them into the melted chocolate. Tap off excess chocolate.
- Optional step, while the chocolate is still wet insert the bottom of your cake pop stick through the waffle cone and pull the cone up to the cake ball (the chocolate will help glue the waffle cone in place), then decorate with sprinkles.
- Place the cake pops in a stand or container to set. You can either place them cake ball down on a sheet of baking paper, or stick the base of the cake pops into a a foam block.
- Transfer decorated cake pops to the fridge and allow to completely set (minimum 1 hour).
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!