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Cake pops are a delightful treat and a great way to reuse leftover cake! They make for great Christmas gifts too!
- 5 cups cake crumbs * see notes
- 1 cup chocolate ganache * see notes
- 1/2 cup coarsely chopped semi sweet chocolate
- 1/2 cup white chocolate optional
- A drop of red powder or oil based food colour optional * NEVER use water based colour
- Cake sprinkles/sparkles or silver/gold dragee or any other edible decoration * see notes
- Cakepop/lollipop sticks optional
In a large bowl mix the cake crumbs and 3/4th cup of the chocolate ganache and mix well. Add the remaining ganache only if the mixture still seems dry. Depending on how moist the cake crumbs are you may or may not be required to use up all of the ganache. The mixture must be moist yet dryish enough to help you roll it into small balls. Place the rolled balls on a plate by lightly pressing down to form a base (not too flat though) - this will help you place them back on the plate to dry once they have been dipped in chocolate. You can help them harden faster by popping the plate in the fridge for 30 mins if you live in a warmer climate
To make the coating, place the chopped chocolate in a heatproof bowl and place the bowl on a saucepan with barely simmering water. Take care to see that the base of the bowl does not touch the water beneath. The sides of the bowl should be tall enough to prevent even the steam from getting into the chocolate or else the steam or water will cause the chocolate to seize and harden almost immediately. If you wish to use another colour of chocolate then melt the white chocolate accordingly and add the required amount of food colour to achieve the desired colour.
When the chocolate has melted and looks glossy (and reaches pouring consistency) gently dip the chocolate balls one by one using either a cake pop stick or just your fingers. If you have used a cake pop stick then make sure you can place the stick on a firm base to help the melted chocolate dry up. If you are using your fingers to hold the cake pops then the flat base will help you place it back on the plate or wire rack.
Decorate with cake sprinkles or any edible decoration of your choice and let the chocolate cool completely. Serve or store in an airtight container
1. I used cake crumbs that I got from levelling off the tops of the Traditional Chocolate Cake that I had baked for my daughter's birthday. You can use any leftover cake - vanilla or chocolate sponge. Two medium sized chocolate cupcakes yield 1 cup of cake crumbs. You can also substitute cake with crushed wafers or biscuits - just adjust the consistency of the mixture by adding a few drops of milk at a time in addition to the ganache as wafers and biscuits are dryer than cake. 2. To make 1 cup of chocolate ganache, just place 2/3rd cups of coarsely chopped semi sweet chocolate or choco chips in a bowl and pour 1/3rd cup of cream that has been heated till the bubbles just appear. Cover the pan of chocolate on which the cream has been poured and after a few minutes you will notice that the chocolate has begun to melt. Stir to remove any lumps. 3. Cake sprinkles are available in any cake decorating shop or a well stocked supermarket. I found lovely cake sprinkles by different brands at Lulu supermarket, Carrefour, Wilton stores (Tavola) and Baquer Mohebi here in Dubai.