Ingredients:
Vanilla cake pieces – 2–3
Chocolate cake pieces – 2–3
Buttercream icing – 1/4 cup
Bittersweet chocolate – 125 g
Method:
1. Break the cake into pieces and grind them into fine crumbs in a mixer.
2. For about 2 cups of crumbs, add 1/4 cup of buttercream icing.
3. Mix thoroughly until the crumbs form a pliable, crumbly dough.
4. Shape the mixture into 12 lemon-sized balls.
5. Refrigerate the balls for about an hour to firm up.
6. Melt the bittersweet chocolate using a double boiler until smooth.
7. If the melted chocolate becomes too thick, reheat gently to reach coating consistency.
8. Drop each chilled ball into the melted chocolate and coat it completely using a fork or spoon.
9. Lift the coated ball and place it on butter paper to set.
10. The chocolate shell will harden in 5–10 minutes at room temperature.
11. To decorate, pour some melted chocolate into a small paper cone, snip the tip, and drizzle in a zig-zag pattern over the pops.
12. Allow the decorations to set, then serve in cupcake liners or a small dish.
Vanilla & Chocolate Cake Pops Recipe for Perfect Party Treats
When I make 3D cakes I always end up with leftover crumbs and cake pieces. After finishing the Pongal Pot Cake, I had quite a bit of cake and buttercream remaining. With holidays starting the next day, I simply sealed the cake scraps in a zip-lock bag and refrigerated them. A few days later I brought them back to room temperature and turned them into cake pops — a fun and simple treat my daughter loves.
These were the cake pieces and crumbs I had stored in the fridge.
Grind the pieces until you have a fine crumb.
Add 1/4 cup of buttercream to every 2 cups of crumbs. Any extra crumbs can be stored in a zip-lock bag.
Mix until you achieve a uniform, crumbly dough.
Roll the mixture into lemon-sized balls.
Chill the balls for an hour to firm them up before coating.
Dip each ball into the melted chocolate until fully coated.
Place each coated pop on butter paper to set.
Once the chocolate firms, add decorative drizzles or dots using a paper cone filled with melted chocolate.
I secure a small paper cone with tape, fill it halfway with melted chocolate, snip the tip, and pipe designs on top of the pops.
Arrange the finished pops in cupcake liners for a neat presentation.
Serve the cake pops in liners or small cups for easy handling.
I also made a pop with small chocolate drops for a different look.
A cross-section shows the soft, moist interior of these pops.
I am sharing this recipe for a few events and challenges celebrating chocolate and cooking with leftovers.