Homemade Cake Pops

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Beat the butter and sugar until creamy, about 3 minutes. Add the egg and vanilla and beat on high until combined, scraping the bowl as needed.
4. Add the dry ingredients and the milk and mix on low until combined. Stir the thick batter by hand to remove any large lumps, then spread it evenly in the pan.
5. Bake for 30 to 36 minutes, until a toothpick inserted in the centre comes out clean. If the top browns too fast, loosely cover it with foil.
6. Let the cake cool completely in the pan on a wire rack.
7. Beat the 7 tablespoons of butter on medium for about 2 minutes until creamy. Add the confectioners' sugar, cream and vanilla and mix on low, then beat on high for 3 full minutes.
8. Crumble the cooled cake onto the frosting, making sure there are no large lumps. Beat on low until combined.
9. Scoop 1 tablespoon (about 20 g) portions and roll into balls. Place on a lined baking sheet and chill for 2 hours or freeze for 1 hour until firm. Re-roll if needed, and keep the rest refrigerated while you work.
10. Melt the candy melts in a 2-cup measuring cup in the microwave in 20-second bursts, stirring after each, until smooth. A double boiler also works.
11. Working with 2 or 3 cold balls at a time, dip the end of a lollipop stick about 1/2 inch into the coating and push it halfway into a cake ball. Dip the ball fully, making sure the coating covers where the stick enters. Tap the stick gently on the cup edge to drip off excess, decorate with sprinkles, and stand upright in styrofoam to set.
12. Let the coating set for about an hour. Store in the refrigerator for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkCreamHeavy cream