Insert The Exact Keyword Here Cake Pop
Delicate, creamy cake pops made from crumbled vanilla cake and buttercream, dipped in white chocolate and finished with edible gold — perfect for parties and elegant dessert tables.
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Servings: 16 cake pops
Calories: 170kcal
Ingredients
- 2 cups crumbled cooled vanilla or butter cake about one 8-inch cake
- 1 cup buttercream frosting
- 12 –16 oz white chocolate or candy melts divided
- 1 tsp vanilla extract
- Pinch of salt
- 12 –16 cake pop sticks
- Edible gold leaf or gold dust optional
- Sprinkles or chopped nuts optional
Instructions
- Crumble cooled vanilla or butter cake into fine crumbs in a large bowl.
- Add buttercream frosting, vanilla extract and a pinch of salt to the crumbs; mix until a uniform, slightly sticky dough forms.
- Scoop tablespoon-sized portions and roll each into a smooth ball between your palms; place on a parchment-lined sheet.
- Chill the rolled balls in the refrigerator for 30–60 minutes so they firm up and hold their shape.
- Melt 8–10 oz of white chocolate or candy melts in a heatproof bowl over simmering water or in short microwave bursts, stirring until smooth.
- Dip the tip of a cake pop stick into the melted chocolate, then insert it halfway into each chilled ball to anchor the stick; return to chill 10 minutes.
- If needed, thin the melted coating with a small amount of vegetable oil for smoother dipping.
- Hold each stick and dip the cake pop fully into the coating, tapping gently to remove excess and rotate for an even finish.
- Set upright in a stand to dry; while coating is wet, apply edible gold leaf, gold dust or sprinkles as desired.
- Allow coating to set completely at room temperature or briefly in the refrigerator, then serve or store as directed.
Nutrition
Calories: 170kcal | Carbohydrates: 18g | Protein: 1.5g | Fat: 10g | Sodium: 65mg | Sugar: 14g