Hand-rolled cake pops, long story short: these cake pops are sponge cake and frosting mixed to form a ball, then coated in chocolate and sprinkled.
As simple as it lookssounds, I found making these cake pops challenging at my first attempt, as it takes time, but, in the same time, they are easy to make, and the result is spectacular for the little ones.
Another important detail that I love about the hand-rolled cake pops: you can keep them refrigerated for a few weeks, and this makes them a perfect option for children’ birthdays.
What we need:
For the sponge cake:
- Four eggs;
- 120 g sugar;
- 120 g cake flour;
For the frosting:
- 50 g fresh double cream;
- 50 g mascarpone;
- 25 g raspberries;
For the coating:
- 100 g cocoa butter;
- 100 g cocoa powder;
- 50 g honey;
Note: You’ll coat approximately 18 hand-rolled cake pops and also fill one chocolate mould with this composition. I use homemade chocolate to coat, but I do it from scratch. I don’t melt previously homemade chocolate because I don’t get a runny texture, as I need in this instance.
For the presentation:
- lollipop sticks.
Note: I got 18 delicious hand-rolled cake pops and one moulded chocolate with these ingredients.
How to do each:
1.Separate whites from yolk eggs, add half of the sugar on top of the yolks and set aside.
2. With an electric mixer, start whipping the egg whites until they become foamy; gradually add sugar and continue whisking until stiff peaks form.
3. Whisk the yolk eggs with the sugar until the colour becomes light yellow and it triples its volume. The mixture should be thick.
Note: If you choose to mix the yolks before the whites and you use the same electric mixer for both, it is essential to clean the beaters before whipping the whites.
Preheat your oven!
4. Turn on the oven at 180° C (160° C fan/gas mark 4).
5. Add two spoons of beaten whites into the yolk mixture and fold it gently.
6. Start sifting the flour in the yolk mixture and gently fold; move your spoon up and down and fold. Add more beaten whites if the mixture is too thick.
7. Add the rest of the beaten whites and fold.
8. Line a 9” (23 cm) cake tin and add the mixture—bake for 25-30 minutes in the preheated oven. It is crucial not to open the stove in the first 15 minutes of the baking process.
9. Use a skewer to check if the sponge cake is ready: if the skewer comes out clean, turn off the heat.
10. Leave the sponge cake to cool for 10 minutes with the oven’s door open. Take it out and put it aside to cool completely.
Start by whisking the fresh double cream; add the mascarpone cream, the raspberries and continue beating.
I used the quantities mentioned above and the method used in one of my old posts about homemade chocolate, and I got enough coating for all my 18th cake pops, and I also filled one chocolate mould.
How to make hand rolled cake pops:
Note: If making cake pops for other people, as a birthday party, use a glove when crumbling, mixing and making the cake ball pops.
1.Cut the crispy edges of the sponge cake.
I cut the sides of the cake, and I don’t use them when making cake pops. And if I plan to make the pops while the children are awake, I double the frosting, and I give them to eat the sides of the cake filled with frosting.
2. When the sponge cake is thoroughly cooled, crumble it in small pieces. You can use a food processor, or you can use your hand.
3. Mix the crumble with the frosting and gently squeeze using your hand. When it starts to come together but also retains its crumbly texture, the mixture is ready.
With 100 g of frosting and a sponge cake of 4 eggs, it should be just right.
4. Use cling film to wrap the mixture in and put it in the freezer for a few hours or even overnight. Freezing the batter helps to make the balls easier to roll and keep the sticks firmly.
5. Start rolling and try to make the cake balls of the same size.
6. When you’ve rolled all your cake balls, dip the lollipop sticks in melted chocolate and insert it in the cake ball halfway through, one by one.
Don’t aim for perfection!
At this stage, don’t aim for perfection: the cake balls will crack; but, when you coat and sprinkle them, it won’t be visible.
When I don’t have enough time to make a little bit of homemade chocolate from scratch to dip the lollipop sticks in it, I melt two squares of dark chocolate.
7. Put the cake pops on a lined cookie sheet, cover them with cling film and put them in the freezer for two hours.
Think about what you will use to support your cake pops after you start coating them as you don’t want them with a flat side.
Take a break from hand-rolled cake pops!
8. Make chocolatemelt chocolate following the producer indications and dip in the cake balls one by one.
I like to make more chocolate so I can just rotate the balls and smooth off the excess chocolate. Also, I put the remaining chocolate in moulds and save it for later.
Use a narrow (narrow enough to dip the cake ball in) and tall recipient if you want to coat in batches.
In both situations, be careful not to get water into the chocolate as it makes it coarse.
Also, use a spoon if needed, to coat the cake balls entirely.
9. When the chocolate starts hardening, apply sprinkles and continue to rotate the cake pop.
10. Place the lollipops carefully in a bowl so that they do not touch and let them dry.
You can keep the cake pops in the fridge for up to one week. Take them out of the refrigerator one or two hours before serving to bring them to room temperature.
You can freeze the cake pops for up to six weeks. Thaw overnight in the refrigerator and take them out of the fridge with one or two hours before serving.
This recipe is perfect when it comes to birthday parties, as I can get them ready in time, and I have fewer things to worry about when the date arrives.
We plan to eat these delicious hand-rolled cake pops on our next Mountain Train Journey to Snowdon.