Nutella cake pops (pop cakes), the recipe without the mold

Cake pop nutella without mold - Lilie Bakery

I offer you a recipe for Nutella cake pops (pop cakes) to be made without a specific mold. Small gourmet bites that will delight young and old!

We are always a little amazed by these small bites made in the USA, soft and well decorated. Don't worry, it's not very difficult to do, I tell you everything in this article...

What is cake pop exactly?

It is A small cake presented as a lollipop, on a paper stick. It consists of a soft cake to which a binder is added (mascarpone, spread etc.). Once rolled into a ball, we put a wooden stick on it and then we add a chocolate icing on top.

Kids love cake pops because it very easy to eat, it's easy to hold thanks to the small stick. Even their realization is playful: we add pearls of sugar, colored vermicelli etc.

Ingredients to provide for these nutella cake pops

For the chocolate cake base, you will need:

  • flour + cornstarch : I mix the two to have a light cake
  • baking powder : this is what allows the cake to rise well
  • bitter cocoa : to give the cake a good chocolate taste
  • eggs : they make the cake very moist
  • granulated sugar : a little sugar to balance with the cocoa
  • cream : I use full liquid cream to add even more fluffiness to the cake

To make the cake pop, you will need:

  • spread : like Nutella
  • colored pistoles OR white pastry chocolate : if you want a blue result like me, you have to use colored guns to melt, otherwise you can use white chocolate for example.
  • food decorations : chocolate sprinkles, sugar pearls, whatever you want! They are easily found in the pastry section of supermarkets.

NB: all the quantities are given to you in my recipe at the bottom of the page.

How to make nutella cake pops?

After cooking the chocolate cake, it is crumbled and then mixed with Nutella which will serve as a binder. It's very simple to do.

For my first test of cake pops, I made a chocolate cake base with cream cheese, but this time I preferred to use spread. The result is very greedy, you can imagine!

For the icing, the one you see in the photo is made from melted colored guns. Dip the cake balls in it (placed on a paper stick) and leave to dry.

If you do not want to use colored pistoles, you can also simply melt some white chocolate pastry to decorate your cake pops.

Nutella cake pops recipe - Lilie Bakery

How to hold the cake pops?

Once done, you can dry them by planting them in a polystyrene block or floral green moss (if you have it available at home). This block can be covered with fabric if you want a more elegant look...

Another solution consists of a tall and wide glass filled with sand or small marbles. Be aware that there are also special cake pop holders with small holes.

How to properly store cake pops?

To keep their flavor and softness, I advise you to keep these nutella cake pops at room temperature, away from heat and light, for about 3-4 days.

Other recipes to try

If you like this recipe, I advise you to take a look at these other desserts from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cake pops!

Cake pop nutella without mold - Lilie Bakery
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4.5 on 56 votes

Nutella cake pops (pop cakes), the recipe without the mold

Small bites to bite into!
Prep time30 minutes
Cook time30 minutes
Total1 time
Recipe type: To taste
Cuisine: American
Yield: 20 cake pops

Ingredients:

Chocolate cake

  • 130 g all-purpose flour
  • 50 g cornstarch
  • 1 cs baking powder
  • 15 g unsweetened cocoa powder
  • 3 eggs
  • 60 g granulated sugar
  • 120 ml heavy whipping cream 30%

Decoration

  • 250 g spread
  • 1 sachet colored pistoles OR white pastry chocolate bar
  • Sugar balls, food flakes etc ...

Instructions:

  • Preheat the oven to 180 ° traditional heat.
  • Mix and sift the flour, cornstarch, baking powder and cocoa.
  • Separately, whisk the whole eggs with the sugar. Add the liquid cream.
  • Gradually incorporate the dry ingredients into the dough.
  • Pour everything into a buttered and floured mold and bake for 30 minutes. Unmold then let cool.
  • Crumble the chocolate cake using a blender. Add the spread. Mix well (do not hesitate to put your hands!) To form a ball. If the dough crumbles, there is not enough binder, so add a little spread.
  • Take a little dough between your hands and make small balls, place them on a large plate. Place in the freezer for 20 minutes to firm them up.
  • Melt the white chocolate or pistoles in a bain-marie or in the microwave.
  • Take a long stick of lollipop and dip it 1 cm in the icing, then push a ball of cake pop in about 1,5 cm.
  • Then completely dip the cake pop in the icing, tap well on the rim while turning the stick so that the excess falls.
  • Then decorate: small balls, pearls, stars etc…. And prick the stick on a support for drying. Put the cake pops in the fridge and…. Enjoy!
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
5th June 2012

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33 comments

  1. Reply

    BoopCook

    17th June 2012

    they are very beautiful, I love it = P

  2. Reply

    kak

    17th June 2012

    too pretty ;)

  3. Reply

    yummy cookies

    18th June 2012

    Very beautiful your pops!

  4. Reply

    Pouce's blog

    18th June 2012

    Cake pops are always very nice and those in blue are very successful!

  5. Reply

    Alister

    19th June 2012

    I love !!! On top of your Pops !! I don't know if you had Laure's Sweet Table Book in your hands but it would have been perfect for one of her creations with this color code and especially this dimension of weightlessness thanks to the cotton ^^
    Well done and superb achievement!

    • Reply

      orelyb

      19th June 2012

      Thank you La Dinette! :-)
      Yes, I discovered with pleasure the book by Laure Faraggi. This is also where I found the wadding trick to hide the ugly polystyrene! Very clever! I love watching your Pops creations, each as original as the next, I would have liked to come and taste them at Yomi [but not Yomi in Brittany!] :-)

  6. Reply

    Maïeva Travel

    July 2, 2012

    Well, it's all the same tedious preparation (bake the cake, mix it into powder, shape the balls, etc…). Very pretty anyway.

    • Reply

      orelyb

      July 3, 2012

      Indeed, the preparation takes a little time, but once we see our decorated cake pops, stuck in their support, we succumb :-) You should give it a try!

  7. Reply

    Lilie bakery

    July 24, 2012

    For savory (and quick!) Cake pops, I would recommend cherry tomatoes stuck on sticks, coated in balsamic cream and sprinkled with sesame seeds, the result is very pretty and very colorful, I have already seen it somewhere on the Web.

  8. Reply

    Manon

    July 24, 2012

    Balsamic cream? How did we do it?
    I'm not very good at cooking.

  9. Reply

    Ellana

    August 23, 2012

    That's wonderful !

  10. Reply

    KiKi

    5th October, 2012

    It did me great good to walk around your blog and discover your novelties.
    No more trying to remember the name of your blog, now I put you in my gourmet ballads !!! = D
    Yesterday I bought the bakerella book on cake pops, I can't wait to make it, I'm waiting for my candy melt!
    See you soon
    Hugs

  11. Reply

    salie ray

    July 20, 2013

    Hi, I would like to make this recipe but I cannot have candyMelts (there are none where I live) There would be an alternative please ???

    • Reply

      Lilie bakery

      July 22, 2013

      Hello Salie, the best replacement for CandyMelts (which I buy on the internet) is pastry chocolate (dark, milk, white). You will be limited in colors but you will be able to cover your cake pops without problem. @ soon!

  12. Reply

    Alda

    April 12th

    Hello, thank you for the great idea !! I am organizing my sister's baby shower and I found everything I needed thanks to you !! :-)

  13. Reply

    Cookie

    August 1, 2014

    Hello :) I tested this recipe and the cake is super good, the only problem is the icing for the decoration… Do the white CandyMelts you used taste or are they neutral? Because I found some in a store in Switzerland that were raspberry, strawberry, orange or other. Which is not great with the taste of the cake ^^ 'So I opted for a dark chocolate icing, but it does not look so good visually… :(
    Thank you for your answer and these great recipes;)

  14. Reply

    Monique BERNIER

    March 16, 2017

    can we freeze them before putting the icing?

    • Reply

      Lilie bakery

      April 12th

      Yes quite

  15. Reply

    Wattiau

    1th May 2017

    I'm currently making your recipe I took green and red candy melt with vanilla flavor

  16. Reply

    Afifi bouchra

    26th October, 2017

    Hello can we do them in advance, thank you continue like this you're great

  17. Reply

    Mvnin

    14th June 2020

    too good !!!! I covered with praline. Does the blue coating taste like chocolate? I don't know .. thank you

  18. Reply

    Audrey

    21th May 2022

    Hello !
    I would like to make pop cakes for a dessert buffet because I think the effect is quite wow! On the other hand, I have a cake pop machine and I prefer the soft biscuit sensation rather than truffle when crumbled etc. but I can't find a very soft and gourmet cookie recipe… it's often just 4/4 bases…
    Do you think I can use your chocolate cookie recipe directly in the machine? because on paper the base looks really great!
    thank you very much!

    • Reply

      Lilie bakery

      23th May 2022

      Hello Audrey, you can totally try (it's better to give it a try before D-Day). Me it's the opposite, I hate the dry texture that gives the cake pop machine! :) See you soon

  19. Reply

    Audrey

    5th June 2022

    Hello again Aurelie,
    After having retested with the cake pop machine, I agree with your opinion… I will therefore test this version. However, can you tell me if they can be prepared in advance? or the cake? for example, do you think the day before an event is ok for the next day? thanks for the additional info.

    • Reply

      Lilie bakery

      7th June 2022

      Hello Audrey, yes you can make the cake in advance. Besides the cake pops you can make them all the day before. To keep them it is at room temperature. Goodbye :)

  20. Reply

    Sarah

    August 4, 2022

    Hello, your recipe is very tempting.
    I am currently preparing my son's baptism and I would like to make them but a week before and freeze them do you think it will be ok if I make the frosting the day before?

    • Reply

      Lilie bakery

      August 8, 2022

      Hello Sarah, yes, the icing the day before is doable. I advise you to do a test before (since it's for a baptism, you have to master the recipe before). Goodbye :)

  21. Reply

    Allycia

    24th January 2023

    Are there any nuts?!

    • Reply

      Lilie bakery

      25th January 2023

      It depends on the spread you buy...

  22. Reply

    marjo

    17th May 2023

    Hello I love the recipe but the liquid cream before adding it to the eggs and the sugar is it not whipped?

    • Reply

      Lilie bakery

      26th May 2023

      Hello Marjo, no there is no need to whip it at all: here we put cream to make the cake softer, it's not whipped cream. See you soon :)

  23. Reply

    Emilie

    8th June 2023

    5 stars
    Hello,
    Thank you for this recipe which looks very tasty!
    For conservation, it is written 3-4 days at room temperature: but is it in closed containers or in the open air is it good anyway?
    Looking forward to your return.
    See you soon,
    Emilie

    • Reply

      Lilie bakery

      11th June 2023

      Hello Emilie, I advise you to use an airtight container instead: it avoids damaging them in the open air, and it keeps their flavor intact. See you soon :)

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