Lemon Cake Pops with Colored White Chocolate
Crumbly lemon cake mixed with mascarpone and lemon zest, formed into balls, chilled, then dipped in white chocolate colored with food coloring and finished with sugar pearls and flowers. A delicate petit four for tea or celebrations.
Ingredients
- 12 oz lemon cake, whole
- 2 oz mascarpone
- ¼ cups powdered sugar
- ½ lemon, whole
- 1 oz white chocolate, for sticks
- 11 oz white chocolate, for coating
- 4 drops pink food coloring
- 2 drops blue food coloring
- 4 drops green food coloring
- sugar pearls, for decoration(optional)
- sugar flowers, for decoration(optional)
Instructions
- 1
Trim dark edges from the lemon cake. Cut 200g of cake into dice and grind finely in a food processor.
- 2
Add mascarpone and powdered sugar. Finely zest the lemon over the mixture.
- 3
Express the lemon juice and pour onto the preparation. Knead everything together into a compact mass.
- 4
Form balls about the size of a walnut. Place on a plate and refrigerate for about 1 hour until firm.
- 5
Break 30g chocolate into pieces and melt slowly in a double boiler. Dip about ⅓" of the sticks in chocolate, then insert into the cake pops and place on a polystyrene support. Refrigerate for about 30 minutes.
- 6
For the coating, slowly melt 300g white chocolate in a double boiler. Divide into portions and color each with food coloring.
- 7
Dip the cake pops in colored chocolate. Using a spoon, distribute the coating evenly. Drain well.
- 8
Reinsert the sticks on the polystyrene support and let the chocolate dry slightly.
- 9
Fill small piping bags with leftover chocolate coating. Decorate the cake pops with chocolate and sugar decorations.
Tips
Chill cake pop balls until completely firm before dipping to prevent them from sliding off the sticks.
Melt chocolate slowly over gentle heat to avoid seizing.
Use a polystyrene support or similar to hold sticks upright while chocolate sets.
Good to Know
Refrigerate in an airtight container for up to 3 days.
Form and chill the cake pop mixture up to 1 day ahead. Coat and decorate on the day of serving.
Serve at cool room temperature or lightly chilled. Stand in a cake pop stand or bouquet holder.
Common Mistakes
Do not skip the initial chilling of cake balls to avoid them falling from sticks during dipping.
Do not use high heat when melting chocolate to avoid burning.
Do not overdip in chocolate coating to avoid excessively thick coating.
Substitutions
Dairy-Free Swaps
General Alternatives
gel provides more vibrant color