Easy Peasy Cake Pops

If you guys did follow my other frozen treat postings on PerfectScoops, you'll know that I've quite a fair amount of dry chocolate cake left from making Cappuccino Ice Cream Cakes. They are crumbly, not sweet but very chocolatey.

I've turned them into these little cake pops. They are so easy and I don't even need a recipe! Of course, the concept itself was introduced by the infamous Bakerella here. But I don't have time for all the artsy fatsy stuffs with Christmas deco and Easter theme.

I need these quick for a drink party night in Adrienne's place. So embarrassed to say we arrive exceptionally late because Aaron was working night shift that day. But I know these cake pops wow-ed the crowd and totally make up for our lateness!

Some tips I'd like to share with you all. Aunty Yochana uses a bucket of uncooked rice to let fondant on her cookies dry out. But you need long and many wooden skewers for that. Bakerella uses styrofoam boxes which could be hard to come by and sometimes, prices could be rather steep. I don't even have lollipop sticks! All I did was to cut each wooden skewers in 4 short pieces and use that as my lollipop sticks. I let them semi-dry out on a colander. All you really need is a colander! Look at how beautiful it works.


Pardon the picture above. I took it last night while trying to show you how easy a colander can support all your cake pops. I brought all over to Adrienne's palce and save 8 for us. As for recipe, all I did was to defrost the frozen cake in the microwave. Pulse them until very fine in a food processor. Add enough ganache (1 part cream to one part chocolate) to bind them together. Then use a melon baller (yes, my melon baller is so versatile and has served me for a good year and many more years to come!) to get even shapes. Roll them lightly in between my palms. Push a wooden skewer through the centre of each and freeze it while I quickly clean up my kitchen counter for the next step!

I find microwaving chocolate will not work here. You need flowy chocolate to coat and really, melting chocolate ala Bain-Marie not only gives you glossy chocolate but they stay melted for quite sometime even after you turn off the heat. So coat the cake pops in good quality melted chocolate (Homebrand chocolate chips just wouldn't work, I've tried!) and let it semi dry, suspended on the colander. Work with 10 cake pops at one go.


For coatings, I've used dessicated coconuts, 100's & 1000's and toasted crushed pepitas, just for the colour and contrast. I left some plain because by the time I want to roll them in the coating, they are all fully dried and as hard as rock. Oh well, I get 4 variations then, no complain!


I made approximately 28 cake pops so you could imagine how messy kitchen was. Thanks to my manual dishwasher, I can quickly go shower, catch a quick dinner and spend the night in Adrienne's place, catching up, sipping on Irish Cream liqueur, awesome!

Will I make a chocolate cake and smash it just for this? NO! Leftover chocolate cake with buttercream frosting or ganache works fine too, I've tried it before. It's very versatile and looks cute so make some today!