Cake pops are delicious cake balls covered with chocolate and decorated with colorful sprinkles, reminiscent, in their shape, of delicious lollipops!

They are made from scraps of sponge cake or other dry cakes, mixed with jam, Nutella, and then decorated in a thousand different ways.

I made the cake pops yesterday afternoon to surprise my nieces and nephews. I left them to decorate, and they chose the decorations themselves.

You can also involve your children in making these treats, I bet they’d go crazy with joy!
I used leftover sponge cake for this recipe, but you can use leftover donuts, muffins, cakes, or even panettone, pandoro, or colomba, when it’s the right season.

Just crumble it well (which will be easier the drier the cake is) and mix the crumbs with jam or Nutella. With the created dough, form balls, which are then cooled to maintain their shape.

Finally, each ball is skewered with a plastic stick or a small straw, dipped in melted chocolate or glaze.

One essential thing: before you start decorating your cake pops, think about where to let them dry, whether it’s polystyrene or anything else!

I used a basket and had some polystyrene at home that, with my husband’s help, we shaped and arranged, it was a real balancing act, but we did it!

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 10
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

164.00 Kcal

calories per serving

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Energy 164.00 (Kcal)
Carbohydrates 21.43 (g) of which sugars 13.06 (g)
Proteins 3.75 (g)
Fat 7.35 (g) of which saturated 4.22 (g)of which unsaturated 2.79 (g)
Fibers 2.33 (g)
Sodium 21.76 (mg)

Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Cake pops

7.05 oz sponge cake (or leftover cake, donuts, muffins, panettone, pandoro, colomba, dry cakes, cookies, etc.)
2 tbsp apricot jam (or Nutella)
4.23 oz dark chocolate (or milk or white)
to taste sprinkles (or balls or chopped nuts)

Tools

Bowl
Plastic Sticks

Steps

Cake pops

Crumble the cake and place it in a bowl.
Add jam of your preferred flavor (I chose apricot jam) or Nutella and mix well, kneading with your hands to create a homogeneous mixture.
Use your hands to form equal-sized balls with the cake mixture and place them on a colored stick.

Mix everything until you get a firm, smooth, and workable dough.
Put the skewered cake balls in the fridge for 2 hours or in the freezer for 20 minutes to firm up.
Melt the chocolate in a bain-marie or in the microwave and immerse all the balls taken from the freezer.
Quickly pass the chocolate-covered balls through colorful sprinkles or chopped almonds, hazelnuts, or whatever you like best, and make them adhere well to the cake pops.
Let the chocolate on the cake pops harden, preferably by placing them in a glass or basket upright so they don’t touch any surface and remain perfectly round.
Enjoy your meal.