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.
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:
- Vanilla-chocolate cake pops
- Soft chocolate brownie
- Chocolate flowing heart fondants
- Very moist chocolate muffins
- Chocolate hazelnut cake
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cake pops!
Nutella cake pops (pop cakes), the recipe without the mold
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!
BoopCook
they are very beautiful, I love it = P
kak
too pretty ;)
yummy cookies
Very beautiful your pops!
Pouce's blog
Cake pops are always very nice and those in blue are very successful!
Alister
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!
orelyb
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!] :-)
Maïeva Travel
Well, it's all the same tedious preparation (bake the cake, mix it into powder, shape the balls, etc…). Very pretty anyway.
orelyb
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!
Lilie bakery
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.
Manon
Balsamic cream? How did we do it?
I'm not very good at cooking.
Ellana
That's wonderful !
KiKi
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
salie ray
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 ???
Lilie bakery
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!
Alda
Hello, thank you for the great idea !! I am organizing my sister's baby shower and I found everything I needed thanks to you !! :-)
Cookie
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;)
Monique BERNIER
can we freeze them before putting the icing?
Lilie bakery
Yes quite
Wattiau
I'm currently making your recipe I took green and red candy melt with vanilla flavor
Afifi bouchra
Hello can we do them in advance, thank you continue like this you're great
Mvnin
too good !!!! I covered with praline. Does the blue coating taste like chocolate? I don't know .. thank you
Audrey
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!
Lilie bakery
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
Audrey
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.
Lilie bakery
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 :)
Sarah
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?
Lilie bakery
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 :)
Allycia
Are there any nuts?!
Lilie bakery
It depends on the spread you buy...
marjo
Hello I love the recipe but the liquid cream before adding it to the eggs and the sugar is it not whipped?
Lilie bakery
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 :)
Emilie
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
Lilie bakery
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 :)