Thelma Alberts is passionate about baking and cooking, and she likes to get creative. She worked for many years in cafeterias in Germany.
I love baking cakes of all types, especially when they're meant for children's celebrations. Sometimes, I make cakes to order, but mostly I make them for the children, friends, and relatives in my life.
Making cake pops is not hard to do, as you can make them with ready-baked cakes from the supermarket. All you need is a crumbled-up cake, nougat cream, chocolate glaze, multicolor sprinkles, and lollipop sticks. That's it. If you buy a ready-made cake, there's no baking required.
On the other hand, if you'd like to bake a cake for this recipe, you certainly can—and I've included a recipe below.
- 1 (7-inch or 18-cm) sponge cake, ready-baked, crumbled
- 4-6 tablespoons nougat cream
- 1 couverture semi-sweet chocolate glaze, melted
- multicolor sprinkles, as needed
- 40-50 lollipop sticks
Tools and Equipment
- 40-50 cake pop sticks
- 1 or more cake pop stands or styrophore
- Mixing bowl
- Baking brush
- Parchment paper
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- Crumble the sponge cake in a bowl.
- Add the chocolate nougat cream and mix them well with your hands (wearing gloves). Cover the mixture and put it in the fridge for about 1 hour.
- After 1 hour, take the crumbled cake mixture from the fridge and form balls. You will make 40-50 cake balls depending on the size of your cake pops. Cool the cake balls in the fridge for 1 more hour.
- Melt the dark chocolate couverture or the chocolate glaze in a small pot over a kettle with hot boiled water. You can melt the couverture also in a microwave as directed on the package.
- Poke a hole (not too deep) in a cake ball with a cake pop stick. Dip the stick in the melted chocolate glaze and paste it immediately in the cake ball. Put the pasted cake pop on a plate with a parchment paper. Then paste another cake ball in a stick with chocolate glaze. Repeat with every cake ball.
- When the sticks are all pasted in the cake balls, return them to the fridge for 1 more hour to cool and allow the paste to harden.
- Cover every cake pop with the chocolate glaze by using a brush. Twist the pop a little bit to remove the "hanging" glaze and sprinkle it with multicolor sprinkles immediately on each of the cake pop. Let them stand in a cake pops stand or styrophore stand until the chocolate has hardened.
- The cake pops are ready to serve! You can store them in a covered Tupperware until they are served.
- For a visual step-by-step guide, please see my video below.
Tips and Techniques
- Be sure to allow enough time to make these cake pops. You don't want to feel stressed during the prep process.
- A sponge cake is the best for making these cake pops.
- If you don't have time to bake, buy an 18-centimeter sponge cake.
- You can add strawberry marmalade, jam, or honey instead of the nougat cream for making the cake pops mixture.
- Instead of using the dark chocolate couverture, you can use white chocolate or brown couverture.
- You can get creative in decorating your cake pops with sprinkles.
- You can serve the cake pops on a cake pops stand, a styrophor stand, or in any glass container.
Step-by-Step Photo Guide
|Nougat Cream||Chocolate Glaze/Couverture||Decorations|
dark semi-sweet chocolate glaze
brown semi-sweet chocolate glaze
dark chocolate sprinkles
white chocolate glaze
white chocolate sprinkles
white or dark chocolate shavings
Sponge Cake Recipe
- 150 grams soft margarine or soft butter
- 150 grams sugar
- 150 grams all-purpose flour
- 8-10 grams baking powder
- 3 eggs
- 1 teaspoon vanilla
- Whisk the margarine and sugar together in a mixing bowl until creamy with the use of a stand mixer or any electric mixer.
- Add the eggs one after the other to the mixing bowl.
- Sieve the flour and baking powder together in a bowl. Add the sieved flour mixture to the creamy margarine and sugar. Blend well.
- Add the vanilla flavouring to the batter. Mix them well and then put this in a 7-inch (18cm) round baking tin brushed with margarine.
- Bake in a 170°C preheated oven for about 30-45 minutes, depending on your oven.
- Let the cake cool down before making the cake pops.
© 2019 Thelma Alberts