Description
These Cake Pops are easy to make yet look impressive—crumble sponge cake, mix with whipped cream, form into balls, dip in candy melts, and decorate. Perfect for parties, gifts or fun snacks.
Ingredients
- 1 sponge cake (chocolate or plain – homemade or boxed mix)
- 1 cup heavy whipping cream (extra cold)
- ½ cup sugar
- 24 oz chocolate candy melts (any color)
Instructions
- Crumble the sponge cake into a large bowl until fine pieces.
- In a mixer, whip the cold heavy whipping cream with sugar until stiff peaks form.
- Mix the whipped cream with the cake crumbs until a smooth dough forms that holds together.
- Using a cookie scoop, portion the dough and roll into balls. Place on parchment‑lined baking sheet.
- Melt a small amount of the candy melts. Dip the end of each cake‑pop stick in the melted chocolate, then insert into the center of each cake ball.
- Refrigerate the cake pops for about 10 minutes to chill and firm up.
- Melt the remaining candy melts. Dip each cake pop fully by rotating in the melted chocolate to cover evenly. Let excess drip off.
- Place the pops upright on a stand to dry and then refrigerate until ready to serve.
Notes
- If the dough feels too crumbly, add a bit more whipped cream to help bind it.
- Store the dipped cake pops upright in a container to preserve their shape and coating.
- You can melt candy melts in a microwave using 30‑second intervals, stirring between each until smooth.
- Prep Time: 45 minutes
- Cook Time: 0 minutes (assuming cake already baked)
- Category: Dessert
- Method: No‑Bake assembly + Dip
- Cuisine: Modern Baking
Nutrition
- Serving Size: 1 cake pop
- Calories: ≈120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
