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These Chocolate Cake Pops are made with a really moist chocolate cake from scratch and rich homemade chocolate frosting. Use them for any occasion by decorating with festive sprinkles!
If you are an Oreo fan, then you’ll definitely want to try our Oreo Cake Pops too! For more fun desserts rolled into balls, try our Buckeye Balls and Chocolate Peanut Butter Protein Balls.
Melting Chocolate To Make Cake Pops, Chocolate Pretzels, Chocolate Covered Marshmallows And More • Love From The Oven
Make sure you use a cooking spray that contains flour. This is very important to help the cake come out of the pan fully.
Don’t make the cake balls too big! You want them to be exactly 1 T. Too big and they’ll be too top heavy on the sticks and they’ll fall off.
You don’t want the cake pops to be in the fridge for too long after poking them with the sticks and before dipping in the chocolate. If the cake balls are too cold and the melted chocolate is still pretty hot, you can get cracking in the cake pops.
How To Make Chocolate Cake Pops
I dipped some of my cake pops in chocolate candy melts, and some in dark chocolate. Be careful when melting the chocolate, you don’t want to scorch it!
If using pure chocolate, make sure you add 1 teaspoon of coconut oil or vegetable oil to thin it out before melting it. This will make the coating smoother and all around better for coating the cake pops.
No cake pop stand or styrofoam? No worries! If you have a box from a recent Amazon delivery, you can place that on the counter and poke the sticks through that!
Cakepops, Vanilla Filling, Milk Chocolate Coating, Individually Wrapped
To make things easier, you can make the chocolate cake and frosting one day (store the cake covered at room temperature and the frosting in an airtight container in the fridge) and then assemble and dip the next day!
Store cake pops at room temperature for 5 days or in an airtight container in the refrigerator for up to 1 week.
If you’re wanting to freeze chocolate covered cake pops, the best way to avoid the chocolate from cracking is to prevent drastic temperature changes. So let the chocolate set, then place in the fridge and then the freezer. You might experience slight condensation when you remove them from the freezer. They will last for 2 months in the freezer.
Festive Chocolate Coated Spicy Ginger Cake Pops
This happens when the chocolate is too hot and the cake balls are too cold. The stark difference of temperature can cause the chocolate coating on the outside to crack. You want the balls to be slightly chilled so the melted chocolate will firm up quickly (and not be dripping off the ball), but you don’t want them to be frozen are super cold. And you won’t need to reheat your chocolate prior to dipping the balls. Let the chocolate temperature come down so it isn’t so hot, but is still melted.
When crumbling the cake, you didn’t crumble it into small enough pieces. You want the cake to be very crumbled so that it will fully combine into the frosting and become a uniform texture. That should roll into cake balls very easily and stay together really well. You shouldn’t have any issues with crumbling.
While writing this blog post it occurred to me that I had no idea who invented cake pops. I mean, it’s definitely more of a recent “invention.” Well, apparently Angie Dudley invented cake pops. She obviously had a lot of time on her hands! 😂
Red Velvet Cake Truffles
Did you make this recipe? I’d love to hear about it! Leave a star rating and review or scroll below the recipe card and do so there.
Chocolate cake pops made with homemade chocolate cake and chocolate frosting, dipped in chocolate! They are a dainty and delicious treat, perfect for any kind of party.
Don’t make the cake balls to big (no bigger than 1 T) or else they’ll be top heavy and fall off the sticks.
Tips For Perfect Cake Pops
When dipping in chocolate, make sure the chocolate isn’t still really hot and the cake balls aren’t super cold. This will reduce the risk of the chocolate coating cracking.
Calories: 123 kcal (6%) Carbohydrates: 15 g (5%) Protein: 1 g (2%) Fat: 7 g (11%) Saturated Fat: 5 g (25%) Cholesterol: 9 mg (3%) Sodium: 60 mg (3%) Potassium: 58 mg (2%) Fiber: 1 g (4%) Sugar: 11 g (12%) Vitamin A: 60 IU (1%) Calcium: 9 mg (1%) Iron: 1 mg (6%)
Did you make this recipe? Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @ on Instagram and Facebook so I can see what you’re making!These rich, fudgy Chocolate Cake Pops are the perfect one-bite dessert! My 100% from-scratch recipe uses just one cake pan and makes plenty to share
Chocolate Coated Cake Pops Recipe
Introducing your newest chocolate fix: chocolate cake pops! These simple cake pops are rich, fudgy, and dangerously chocolatey. They are also 100% from-scratch, with not even a sprinkle of cake mix or teaspoon of canned frosting in sight. Don’t worry though, they’re just as easy as the shortcut version, but 10x more flavorful and irresistible. They taste like a bite-sized, more decadent version of my chocolate cake!
When I shared my classic cake pops a few months ago, many of you expressed interest in a chocolate version (because everything is better with chocolate, of course!). While I could have suggested simply halving my chocolate cake and tossing in some chocolate frosting, I really wanted to have a tested version, and that’s exactly what I’m sharing today.
SAM’S TIP: If you’d like, you can use very hot coffee instead of hot water; this will make your cake pops even
Festive Pumpkin Cake Pops For Halloween
Chocolatey and rich. I do this with my chocolate cake recipe and LOVE the results (and no, it won’t make the cake pops taste like coffee!).
SAM’S TIP: Don’t freeze your cake balls for longer than 30 minutes! This can cause the coating to crack when you add it. If you’d like to make the cake balls in advance, just cover them well and let them sit in the fridge for a few hours (or overnight) before dipping. After refrigerating, it does still often help to freeze for a short period of time before dipping.
Store your chocolate cake pops in an airtight container either in the fridge or at room temperature. They’ll last longer in the fridge; up to 10 days. They can sit at room temperature for only 3 days. You can also freeze them for an on-the-go treat!
White Almond Cake Pops]
While you could use a higher quality chocolate, I much prefer to use melting wafers or almond bark for their ease. They are specifically designed to be melted and dipped, and their final finish is exactly what we’re looking for here.
Bonus tip: After melting your chocolate (see my post on how to melt chocolate in the microwave for tips!), pour it into a tall, heat-proof container or glass before dipping. This will make dipping SO much easier!
Yes, cake pops are great for making in advance! You can make the cake and crumble it one day, then make the frosting and assemble the next day, or assemble them entirely and just let them sit in the fridge until you need them.
Easy Cake Truffles
You’ll notice today’s video is a little different! My lovely friend Jessica from Savory Experiments hosted me and my friend Amy from House of Nash Eats at her house and we did a group video together, so this was a special one-time production.
Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram , and you can also find me onYouTube andFacebook
These rich, fudgy chocolate cake pops are the perfect one-bite dessert! My 100% from-scratch recipe uses just one cake pan and makes enough to share.
Strawberry Vanilla Strawberry Vanilla Cake Pops
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 10 days, or in the freezer for several months.
Serving: 1 cake pop | Calories: 163 kcal | Carbohydrates: 21 g | Protein: 1 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 24 mg | Sodium: 89 mg | Potassium: 43 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 219 IU | Vitamin C: 0.01 mg | Calcium: 11 mg | Iron: 0.5 mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.Chocolate cake + chocolate frosting + cute heart sprinkles = the most adorable treat! Today we’re making chocolate cake pops because many of you request them, especially after I shared my vanilla cake pops. Your wish is my command. What I love most, however, is that you have creative control.
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