The Mimosa Cake Pops are elegant, show-stopping little sweets inspired by the traditional mimosa cake and perfect for celebrating International Women’s Day. They are characterized by their spherical shape, a white chocolate coating and a surface decoration that recalls the small yellow mimosa flowers. To prepare them you can give new life to leftover sponge cake, but you can also choose pandoro, pound cake or any neutral cake, provided it has no creams or fillings. It is precisely this simplicity that makes them so versatile and perfect as a “zero-waste” recipe. To blend and compact the crumbs it’s enough to add a light-colored jam with a delicate flavor. Easy and quick to prepare, once ready they keep for a couple of days at most and can be packaged individually. Below, let’s see together what you need to make these delightful Mimosa Cake Pops at home:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: for 12 cake pops
- Cooking methods: No-bake
Ingredients
- 11 oz sponge cake or another neutral cake (+ about 3 oz for coating (approx. 80 g))
- 3-4 oz light-colored jam (apricot or peach)
- 9 oz white chocolate (for coating)
- 12 cake pop sticks
Preparation
Finely crumble the sponge cake into a bowl. Remove any darker parts of the crust to keep an even color.
Gradually add the chosen jam and mix until you obtain a compact, moldable and homogeneous mixture.
Take portions of about 1 oz (25 g) each. Roll between the palms until you obtain regular spheres and place them on a tray lined with parchment paper.
Use a stick to make a small hole in the center (not too deep to avoid breaking) and transfer the spheres to the refrigerator for at least 1 hour.
Melt a small amount of white chocolate in a double boiler or in the microwave, dip the tip of the stick into the melted chocolate and insert it gently into the hole of the cake pop. Continue this way until all the sweets are done.
Return to the refrigerator for 15 minutes. Then melt the remaining white chocolate and fully dip each cake pop, turning them gently to coat evenly and removing excess chocolate.
Immediately sprinkle the surface with very fine sponge cake crumbs to recreate the “mimosa flower” effect. Place the cake pops in a vertical holder or in a block of food-grade polystyrene and let them solidify completely.
The Mimosa Cake Pops are ready to be enjoyed or packaged as gifts.
Bon appétit… until the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
