Cake Pops Craze!
These Mama’s Cake Pops Recipe – Filipino Style are so cute and easy to make. Ideal for any make ahead preparations like kids party, baby showers, valentines, give aways and more. Make it colorful with assorted candy sprinkles and melted chocolate in assorted colors. It looks festive and colorful in special occasions.
Our recipe includes the secret recipe that will make your Cake Pops last longer without melting. If you want your cake pops to last longer and you’re planning to make it for business. You can add Cocoa Butter Substitute to your melted chocolate. Other would also call it non ref margarine, or Purico (brand).
You can buy CBS in any baking supply stores like Chocolate Lovers in Cubao. CBS is the best ingredient to use in chocolate cake pops because it will enhance the melted chocolate to become easy to dip and smooth (pampalabnaw ng malapot na melted chocolate). It’s the best chocolate enhancer to use.
Experts in chocolate knows this secret. It helps cake pops last long in tropical weather. Bakers use Cocoa butter substitute to avoid chocolate products from melting in hot temperature or even without a fridge. CBS will make any melted chocolate easy to work with, smooth and last longer at any given temperature.
Mama’s Cake Pops Recipe
INGREDIENTS:
- For Cake Pops:
- Chocolate cupcakes, about 7 chocolate cupcakes
- 2 tbsp chocolate frosting, (recipe below)
- 1 cup dark chocolate chips or white chocolate melts
- 10 pcs Sticks (for cake pops)
- 1 pack Colorful candy sprinkles
- 1 tbsp vegetable oil or 1-3 tsp CBS**
- For Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups sifted powdered sugar
- 1/4 tsp table salt
- 1 tbsp vanilla extract
- 4 tablespoons milk
- For Chocolate Coat:
- 1 Baking Chocolate Bar, crushed
- 1-2 tablespoon CBS
- Preparation: Improvise cake pop stand
INSTRUCTIONS:
- For the Frosting: Beat butter for a few minutes on medium speed.
Add 3 cups of powdered sugar.
Beat until the sugar has been incorporated with the butter.
Add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes. - For cake pops: In a large bowl, add cake pieces and crumble it into pieces until it becomes fine crumbs.
- Add in frosting a 1/2 a teaspoon at a time mix them all together. Keep on mixing until cake is moist and can easily make a ball shape, but still lightly crumbly.
- Use your hands to incorporate the frosting into the cake crumbs. Use an ice cream scoop to scoop out balls of cake mixture. Using your palm, roll the mixture into a tight ball and transfer on lined tray (with parchment paper)
- Repeat same process until all crumbs mixture has been rolled into balls. Stick the pop stick into each cake pop and place it back on the tray with the stick on top (inverted). Place the tray in the fridge and chill for an hour. Until the pops are hard enough.
- For the Chocolate Coat: Melt chocolate with a few chunks of CBS in the microwave or over a double boiler and stir gently. Once the chocolate is melted, remove it from heat.
- Dip each balls until completely coated and smooth. Add the sprinkles while the chocolate is still wet. It will harden quickly. Arrange it in a cake pop stand and let it set in a cool place.
- Wrap it individually with plastic and tie a ribbon to seal. Enjoy decorating your cake pops!
More cake pops ideas you can easily do!
