Homemade Cake Pops with Chocolate Coating
Italian-style cake pops made from crumbled sponge cake mixed with apricot jam, shaped into walnut-sized balls, frozen, then dipped in melted dark and white chocolate. Decorated with sprinkles and served chilled. A simple no-bake treat that requires basic pantry ingredients and minimal hands-on time.
Ingredients
Instructions
- 1
Crumble the sponge cake with your hands in a bowl
- 2
Add apricot jam to the bowl and mix until the mixture is compact enough to shape into balls
- 3
Form balls about the size of a walnut with your hands
- 4
Place balls on a baking sheet lined with parchment paper and freeze for about 30 minutes until firm
- 5
Melt dark chocolate and white chocolate separately using a double boiler or microwave, then let cool slightly
- 6
Once the balls are firm enough to pierce with a stick, insert sticks and dip each ball into the melted chocolate, letting excess drip off
- 7
Decorate with sprinkles and place vertically in styrofoam to set
- 8
Let chocolate solidify for about 20 minutes, then store in the refrigerator until serving
Tips
Chill balls thoroughly before dipping to prevent them from falling off the stick during coating
Good to Know
Keep refrigerated in an airtight container for up to 5 days
Prepare and freeze the cake balls up to 2 days ahead; dip in chocolate the day of serving
Serve chilled directly from the refrigerator
Common Mistakes
Do not skip the initial freezing step to avoid balls falling apart when pierced
Do not dip balls in chocolate that is too warm to avoid melting the cake mixture inside
Do not let chocolate coating harden completely before standing upright to prevent sticks from sliding
Substitutions
denser crumb structure