Lemon Curd Vanilla Cake Pops with Chocolate
Crumbly cake mixed with lemon curd, cream cheese, and vanilla forms the base for these bite-sized pops. Dipped in white chocolate tinted violet and drizzled with more chocolate, then finished with edible flowers. Freezing sets the structure before coating for clean, professional-looking results.
Ingredients
- 20 stk lollipop sticks or small wooden skewers
- 1 lb light cake, crumbled
- lemon curd
- ½ cups cream cheese
- 1 tsk vanilla sugar
- 11 oz white chocolate, chopped or chips
- violet food coloring
- edible flowers, dried or fresh, optionalsprinklesto tastedecoration
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Instructions
- 1
Crumble the cake in a bowl.
- 2
Add lemon curd, cream cheese, and vanilla sugar, mixing until the dough reaches a spreadable consistency without being too loose.
- 3
Form the mixture into small balls, inserting a stick or skewer into the center of each.
- 4
Freeze for 30 minutes to 1 hour.
- 5
Create a water bath and melt the chocolate, using approximately 250g of it.
- 6
Add violet food coloring to the melted chocolate until the desired color is reached.
- 7
Dip each cake pop into the colored chocolate and set on parchment paper.
- 8
Melt the remaining chocolate and drizzle lines across the cake pops.
- 9
Decorate with dried or fresh edible flowers.
Tips
Use a water bath to gently melt chocolate without scorching.
Ensure the cake mixture is not too moist, or pops will slide off sticks during dipping.
Good to Know
Refrigerate. Consume within 3-4 days.
Cake pops can be frozen after chocolate coating for up to 2 weeks. Thaw in refrigerator before serving.
Serve chilled or at room temperature.
Common Mistakes
Do not skip freezing to avoid pops sliding off sticks during dipping.
Do not make the cake mixture too wet to prevent structural failure.
Substitutions
Dairy-Free Swaps
General Alternatives
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