First put the sponge cake into a bowl and crumble it up into small pieces. To make the balls, mix the cake crumbs with a few spoonfuls of cream cheese or chocolate spread (or both) until you have a malleable mixture you can shape into balls. Make sure the balls aren’t too big or heavy for the sticks and put in the fridge (2 hours) or freezer (20 minutes).
Break up the chocolate and melt over a low heat. Crush the nuts.
Dip the end of the stick into the chocolate and then push it about halfway into the cake ball. Now dip the ball into the chocolate until it is evenly covered. Take it out, wait for it to stop dripping and put the bottom of the stick into a base to keep it upright. Before the chocolate dries, sprinkle the nuts on top. Repeat with all the cake pops and then put them back in the fridge to make sure the decoration sets.
Recipes
Chocolate cake pops with nuts
Ingredients
- * Sponge cake (you can use any leftover cake or cake crumbs or buy fairy cakes)
- * 1 tub of cream cheese or chocolate spread
- * 1 bar of cooking chocolate
- * A handful of almonds, walnuts, pistachios or hazelnuts—any of these nuts are fine
- * Lollipop or brochette sticks
Step by step
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Step 1
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Just when you thought the craze for cupcakes had peaked, along came cake pops: balls of sponge cake coated with icing, chocolate or other decorations and stuck on lollipop sticks. In the world of cake pops, appearance is everything. You’ll often find them proudly displayed at parties and events.
With more and more people dispensing with heavy desserts, they’re also the perfect way to round off lunch or dinner. And a stylish way to impress friends you’ve invited round for tea or coffee. Originally from the United States, cake pops are well on their way to conquering the world. Here’s a delicious recipe with a crunchy coating.