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Homemade Chocolate and Vanilla Cake Pops

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3 hours
Serves 24
Medium
350°F/175°C

Ingredients

Adjust Servings:

	Vanilla Cakepop Batter with Chocolate version notes
	210g room temperature Unsalted Butter
	210g Sugar
	3 Large eggs
	225g (only 180g for chocolate cakepops) All-Purpose Flour
	6 Tbsp - only for chocoloate cakepops Cocoa Powder
	2 Tbsp Pure Vanilla Extract
	3 Tbsp Baking Powder
	a pinch Salt
	Cakepop Filling Addition
	120g Cream Cheese
	210g Confectioners' Sugar
	CakePop Coating/Decorations
	Color/type of your choice Chocolate Candy Melts Using normal chocolate isalso good but requires tempering to make it smooth and glossy)
	Variety of your choice Sprinkles

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Homemade Chocolate and Vanilla Cake Pops

Why use premade cake mix and canned frosting when you can make your own cake pops jsut as easily from scratch? You'll immediately notice the difference in taste and texture! Also, I use a Germanized cakepop recipe version and do not use such overly sweet frosting for the cake center. The moistness comes from using cream cheese! Simply mouth-poppingly delicious

Cuisine:

American

Ingredients

Vanilla Cakepop Batter with Chocolate version notes
210g room temperature Unsalted Butter
210g Sugar
3 Large eggs
225g (only 180g for chocolate cakepops) All-Purpose Flour
6 Tbsp - only for chocoloate cakepops Cocoa Powder
2 Tbsp Pure Vanilla Extract
3 Tbsp Baking Powder
a pinch Salt
Cakepop Filling Addition
120g Cream Cheese
210g Confectioners' Sugar
CakePop Coating/Decorations
Color/type of your choice Chocolate Candy Melts
Using normal chocolate isalso good but requires tempering to make it smooth and glossy)
Variety of your choice Sprinkles

Directions

Steps

1 Done	Special Equipment Baking pan 9" square, cakepop/lollipop sticks Suggested equipment: kitchen scale, silicone cake pop molds, 1 1/2" icecream scoop, cakepop stand and/or individual wrappers, chocolate melter or bain marie double boiler Pro tip: I would not suggest using a cakepop maker machine that bakes the cakepops in spheres because this does not allow for you to create a moist center -they will be dry and identical to just cake.
2 Done	Preheat the oven to 350°F/175°C. Grease the cakepan with butter. Mix the dry ingredients in a bowl. Beat the butter and sugar in a mixer. Add the eggs one at a time. Add the dry ingredients a bit at a time while mixing. Pour the cake batter into the baking pan and bake for 45 minutes. Use a toothpick to test doneness. Allow to cool for 30 minutes.
3 Done	Make the Cakepop Filling With a mixer, beat the creamcheese with the confectioners' sugar (powdered sugar). Remove the baked cake and crumble it into the bowl with the creamcheese mixture. Mix together gently.
4 Done	Make the Cakepop Balls Using your hands or a 1 1/2" icecream scoop, form balls. If you have silicone molds, place each ball in the mold to help it keep its form. Otherwise place the cakepop balls on a bakingsheet with parchment paper.
5 Done	Prepare the Cakepop Sticks Pro tip: Melt the chocolate in a chcolate melter, using a bain marie on the stove (double boiler), or in the microwave. With the microwave, use a low heat setting of approx. 50-60% and stir every 30-45 seconds to ensure the chocolate does not burn or firm up too much - overheating chocolate could result in a massive clump that is too hard to manipulate. Dip one end of the sticks in chocolate - the size of the cakepop ball and set on parchment paper to harden. This ensures that the cakepop will not fall off of the stick. Once hardened - it only takes a few minutes, insert one stick into each cakepop.
6 Done	Decorate the Cakepops First, ensure that the cakepops are entirely cooled. To quicken the process, put them in the refrigerator or freezer. Melt the chocolate then dip each one in the chocolate and then in sprinkles or decorate as desired. Pro-tip: A cakestand is extremely useful during this step to keep the decorations and chocolate coating in tact so you don't have to lay them flat.