Cake pops are a delightful treat that are perfect for any occasion. By transforming a simple cake into bite-sized balls of goodness, you’ll have a dessert that’s both fun and delicious. Let’s dive into making your very own cake pops, with a light vanilla buttercream, coated in a rich, colorful shell.
Ingredients
- Premade cake โ 2 rounds of 8-inch (20.3 cm)
- Unsalted butter โ 180 g (3/4 cup)
- Powdered sugar โ to taste (about 340 g / 3 cups)
- Vanilla extract โ 1 teaspoon
- Salt โ a pinch
- Heavy cream โ 1 tablespoon
- Chocolate melting wafers โ as needed for dipping
- Shortening or coconut oil โ 1 teaspoon
- Sprinkles โ to taste
Instructions
- Prepare the Buttercream
Create a fluffy buttercream by creaming unsalted butter with powdered sugar, vanilla, and a pinch of salt. Add a little heavy cream for a smooth finish. - Trim Cake Layers
Trim any caramelized edges from the cake rounds to ensure a smooth texture inside your cake pops. - Crumble and Mix
Crumble the cake into small pieces in a bowl. Fold in enough buttercream to achieve a texture like wet sand. - Shape the Balls
Roll the mixture into balls using a 1.5-inch (3.8 cm) scoop. Refrigerate for four hours or freeze for half an hour. - Melt Chocolate with Shortening
Use a double boiler to melt chocolate wafers, adding shortening for better consistency. Stir thoroughly. - Assemble and Dip
Insert treat sticks into cake balls. Dip in the melted chocolate, then decorate with sprinkles before the coating sets. - Final Chill
Let the coated cake pops rest until the chocolate hardens. Serve and enjoy!
Bite into these delightful cake pops, where they melt in your mouth and leave you craving for more, with a splash of colorful fun from the sprinkles! Perfect for sharing at parties or savoring as a sweet snack. Try them once, and you’ll be hooked!
