Cake Pops

As you can see in the photos, I used wooden skewers for these cake pops because I didn't have cake pop sticks. Also I made the yellow cake inside the chocolate ganache without the boxed mix. When you don't have something, get an alternative get baking. :) These cake pops tasted great too!

CAKE POPS (Yields 14, golf-ball-sized)

Ingredients

FOR THE YELLOW CAKE

-150g all-purpose flour

-1 3/4 tsp. baking powder

-pinch of salt

-135g granulated white sugar

-3 egg yolks at room-temp.

-1/2 cup milk

-1 tsp. vanilla sugar

FOR THE COATING AND DECORATION

-candy melts or chocolate ganache of your choice. You'll need about 2 to 2 1/2 cups of the melted stuff.

-sprinkles of your choice

FOR THE BUTTERCREAM FROSTING

-100g room-temp. butter

-50g powdered sugar

-2 tbsp. heavy cream

Instructions

1. FOR THE YELLOW CAKE, butter and flour a 9-inch round pan or line it with parchment paper.

2. Whisk together the flour, baking powder, salt, and vanilla sugar.

3. With a wooden spoon, cream the butter until soft and creamy. Gradually add the sugar and beat with a hand-mixer until light and fluffy.

Preheat your oven at this point to 180 degrees C.

4. Add the egg yolks, one by one, and whisk well after each addition. Scrape down the sides of the bowl constantly.

5. Add the milk and the flour, but alternate. Add the flour in three additions and the milk in two additions, starting and ending with the flour. Fold in with a spatula after each addition.

6. When the mixture is well incorporated, (don't overmix) pour the batter into your prepared pan. Smooth it out evenly, and bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.

7. Let the cake cool. While you let it cool, make the buttercream frosting.

8. FOR THE BUTTERCREAM FROSTING, add the butter, sugar powder, and heavy cream into a bowl and beat for 5 minutes with a hand-mixer.

9. Slice off thin layers of the top, bottom and sides of the cooled yellow cake where they browned. Save those slices to snack on later.

10. Crumble the cake up with your fingers.

11. Stir in the buttercream frosting, but add it little by little. You might not need all of it. It should just be moist enough to form balls that don't crack. Form them into balls slightly smaller than golf balls, and place them on a baking pan lined with parchment paper.

11. Chill the cake balls in the fridge for 30 minutes.

12. Towards the end of the chilling, melt your candy melts/chocolate ganache and get your decorative sprinkles/embellishments ready. Also provide a styrofoam circle or whatever to stick your pops in. Finally get out your lollipop sticks. (I just used long wooden sticks that I cut to my desired length)

13. When the cake pops finished chilling, take them out. Dip one of the ends of your sticks into the melted ganache and stick that end into the cake balls. Then dip the cake balls entirely in the ganache, carefully swirling to coat them.

Tip: You may need to put the cake balls back in the fridge if they get too soft to handle.

14. Quickly sprinkle sprinkles before the ganache hardens and stick the cake pops in the styrofoam. All done! Let the cake pop coatings harden or place the pops in the refrigerator if desired. Take the cake pops out of the fridge for a while before eating, though.

Enjoy!

#chocolate