Cake pops are bite-sized desserts traditionally made by mixing home made cake crumbs with buttercream, cream cheese frosting or even chocolate(I tend to use buttercream). The cake mix is then shaped into balls, and are coated by dipping them in melted chocolate or candy coating. They are typically served on a stick, similar to a lollipop. This makes them a fun and convenient treat for parties and special occasions.
Cake pops were popularized by baker and author Bakerella back in 2008, and have since become avery popular in many countries around the world. They can be made in a wide variety of flavours and decorated in so many different ways, making them a versatile and customizable dessert option or party treat.
There are a few reasons why you might want to make cake pops without buttercream or vanilla frosting, here are a few.
How To Make Gluten Free Cake Pops
Sweetness- Some people don’t like the sweetness of cake pops, given they usually have cake, buttercream, and chocolate or candy coating making them very sweet. So removing the buttercream means they are less sweet.
Dietary requirements – This could be another reason, people have various allergies that can be matched in the cake and/ or the coating but buttercream could be a stumbling block. By skipping the buttercream, you can make a cake pop that is safe for more people to eat.
Convenience- making cake pops can by quite timely and adding in the extra faff of making buttercream can ease the time it takes to make. Especially if you follow the instructions below, you will see how much quicker this is.
Red Velvet Cake Pops
Yes absolutely, you can freeze cake pops! This is a great way to make them in advance and save time when preparing for a party or event. Especially if there are a lot of cake pops to be made. I generally freeze cake pops after they have been shaped and before they have been dipped in chocolate or candy.
To thaw frozen cake pops, simply remove them from the freezer and allow them to come to room temperature before decorating. Once they are thawed you can then dip them into chocolate or candy and decorate them. Frozen cake pops will typically last for up to two months in the freezer.
This is generally down to a big difference in the temperature of the cake ball and the coating, so one being very cold and the other quite hot. To avoid this make sure that you are not dipping the cake pops straight out of the fridge and allow them to come to closer to room temperature.
Healthy Cake Pops (no Bake, Oil Free, Vegan)
When I make my cake pops, I dip the stick into chocolate and then put it into the cake ball and leave this to set in the fridge. This should help your cake pop stay on the stick when you dip the full cake pop ball later on
I have experienced this in the past and this will be down to the cake mix and depend on what type of sponge you use for the cake crumbs.
I use my vanilla cupcake recipe when making cake pops as it is less greasy so this takes away some of the grease/ oil in the cake mix.
How To Make Cake Pops At Home
The obvious way to change the flavour would be to change the cake flavour. Using chocolate cake or red velvet cake for example.
You can also change the flavour of the buttercream. However, as we are making cake pops without buttercream in this tutorial then you wouldn’t be able to do it that way.
Chocolate or candy melts to coat- I like to use Belcolade chocolate. You can buy this in bulk from Henley Bridge, you can get £5 off using this link
How To Make Cake Truffles
A blender is great for creating cake crumbs but you don’t need one following this method. However, if you don’t have a stand mixer it can be substituted for a blender, a nutribullet type mixer would do the trick. Something like this blender is great too.
Make a cake of your choice. I really recommend the cupcake recipe below. This will give you around 30 cake pops, depending on how big you make the cake pops.
Once the vanilla cake/ s have come out of the oven, leave for 5 minutes but at this point, you are going to put the cake into a bowl or stand mixer and you are going to mix.
Chocolate Covered Vegan Cake Balls
Start off with your mixer at a slow speed and gradually increase the speed. Eventually, you will have a dough that can be moulded into cake balls or your desired shape.
To get an even set of cake pops I use weighing scales or a melon ball maker to get the sizes all the same- you are looking at roughly 20-25 grams each.
With the cake pops cooled you can now either freeze for another day. If you are making on the same day you can add the sticks ready for the next stage.
Starbucks Cake Pops Copycat Recipe
Use a small amount of chocolate (this does not need to be tempered) or candy melts, dip the end of the stick into the chocolate and then place the stick into the cake pop.
When you are ready to make the cake pops melt your candy melts (this is the simplest option). Or temper your chocolate and colour it. I have a great post on how to temper chocolate easily –see here.
Making sure your cake pops are not too cold, dip the cake pop into the chocolate. Ensure there is not any excess chocolate that is likely to drip down the stick. Place the stick into your stand or whatever you are using to let them set at this point.
Cake Balls (cake Truffles)
At this point, you can leave them as they are, or you can wrap them in cellophane wrappers to gift them or rearrange them in a different way. The ways cake pops can be decorated are endless but I suggest starting with sprinkles if this is your first attempt.
Making homemade cake pops without buttercream can be an excellent alternative for those who want a lighter or less sweet dessert, or for those who have dietary restrictions.
It isn’t the quickest process to make cake pops, but eliminating the buttercream and using a mixer to create your cake pop mix, does remove a few steps.
Cake Balls Recipe
Give it a try and impress your friends and family with your delicious and beautiful cake pops and as always Happy Baking!
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Mine always come out looking more like mini deformed potatoes. I basically quit trying to make cake balls because not only was I making pathetic looking ones, but they were so sweet that I would make the sour pucker face when I ate one. What’s the point of all this work if I wasn’t willing to blow the summer slim down diet for a few?! Yes, they’re adorable, they are usually too sweet and don’t taste very good. I am all for presentation, but taste is first and foremost.
Easy 4th Of July Cake Balls
Don’t get me wrong, I looooove me some sweets (I mean look at my recipe page, it’s a wonder I don’t give myself diabetes). Most cake balls use a crumbled cake and frosting as the binding agent (the thing that holds the crumbs together), then dunked in white chocolate which I hate because it’s too thick and too sweet even on its own. I make no-bake oreo “cake pops” that I love (get recipe here) because they don’t taste like a pound of sugar cubes… but they aren’t actually made with cake, so they don’t technically count as “cake” balls.
Then I took a cake class at Momofuku’s Milk Bar in NYC (read about that adventure here and here). The head pastry chef Christina Tosi doesn’t refer to their cake balls as cake balls. Nope, the tiny confections appear under the alias of “cake truffles” on the Milk Bar menu. Let’s face it, truffles sound better than balls 😛 Keep it classy, let’s say truffles instead.
Truffles. The bakery uses a soak made with milk and vanilla instead. Also, instead of a thick white chocolate shell, they used a very thin coat of white chocolate, then rolled it in another ingredient. Double win. After the class, we took home a cake and about 5 cake
Carrot Cake Balls
Truffles and sure enough I tweeted that I ate them for breakfast the next day. They were the best bar none. They weren’t the most adorable things I’ve ever seen, but as far as taste goes, Milk Bar was King.
At the class Tosi said that they ONLY use cake scraps and never make the truffles just to make the truffles. It seemed kind of frowned upon
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