Making Cake Pops often seem difficult and can take a long time: not with these ones! Jump to Recipe
I don’t know about you, but for me Cake Pops always seemed beautiful, joyful but not so appealing. When I found out it was basically cake and frosting I thought “mmmh…yes…maybe…” But when I read about the process on blogs and books, even if I knew I could make them, I didn’t want to try because of the long process and ‘many’ steps and a result that’s not worth it, to me.
Then one day, after months without thinking about cake pops (is that possible? Yes, can’t have a day without thinking a hundred [‘scoff scoff’] times about recipes, but Cake Pops really weren’t in my thoughts. But, same way I love making unique goods [more of that here Turn Your Leftovers Into a Unique Good] from leftovers, I love mixing bought cakes with a spread or golden syrup (my favorite: Lyle’s Golden Syrup©) or cream cheese.
I simply break the cake in big crumbs, mix them in a blender and add something liquidy. Then I shape it in a rectangular form, let set in the fridge and glaze it with chocolate or another spread. Just delicious.
The process is not far from making Cake Pops.
Cake Pops are a bit complicated because you may have to bake a cake, make a frosting, secure the toothpick with chocolate, and wait for it to harden, melting more chocolate and waiting again. Okay, that’s really beautiful, but that’s not for me. I don’t have that much patience for such a little thing. Well, that little thing.
Easiest Cake Pop
- 6 (300 g) Muffins I used vegan and healthy carrot cake muffins
- 65 g golden syrup, spread, honey -any semi-liquid- 1/4 cup
Break in big crumbs and put in a blender. Mix until you have either a paste then you do not need to add a semi-liquid or fine crumbs so you add a semi-liquid of your choice to form a thick paste.
Form balls with your hands.
Insert a toothpick in each ball.
Break and melt chocolate in a double boiler or in the micro-wave in 30 seconds increments in a glass bowl and coat the balls just by dropping them or spread with a little knife.
Let chill in the fridge for 30 min.
*You want to add about 1/4 of semi-liquid of the total of your crumbs. Add more or less if needed.
For these Cake Pops, I used healthy muffins I just made. I made a recipe found on a blog and unfortunately, even if they were really beautiful and not so bad, I didn’t want to eat them for breakfast: too bland.
So I used them for these Cake Pops. For these, I didn’t even add a semi-liquid! That was just amazing, these muffins I had just found bland and a little dry were just enough to be shaped in balls! Well, I am not against something healthy and low carb! I melted semi-sweet chocolate and white chocolate (tasty!) and add tiny crumbs of gingerbread biscuits because of the spices in the muffins (cinnamon, ginger and nutmeg).
They were just like Christmas.
And very Cake Popsy!
My advice: Do Cake Pops by surprise, when you have leftovers or you are disappointed by something. That way, you do not waste, you do something ‘fancy’ and delicious! And obviously for those, you can have more than one bite!
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