Cake Pops Recipe (Poppyseed and Raisins)
User Reviews
4.9
Cake Pops Recipe (Poppyseed and Raisins)
Description
The preparation begins by breaking the sponge cake into very small pieces and combining it with poppy seeds and optionally raisins for texture and bursts of sweetness. Separately, very cold heavy whipping cream is whipped with sugar to a thick but not overbeaten consistency, ensuring a stable lightness. This cream is then folded gradually into the cake mixture to moisten without losing airiness.
Portioning the batter into small balls and rolling by hand helps shape consistent cake pops placed on parchment paper. Lollipop sticks dipped in melted chocolate are inserted, then the pops are chilled so the chocolate sets and secures the sticks.
Remaining chocolate is melted in a double boiler setup to maintain smoothness and used to coat the cake balls entirely. The chocolate coating hardens when chilled, giving the pops a firm outer texture that contrasts with the soft, creamy cake interior dotted with poppy seeds and raisins. This dessert is suitable for parties or snacks and offers a visually appealing and flavorful bite.
Ingredients
- 1 sponge cake
- 1/2 cup poppy seeds
- 1 cup raisins optional
- 1 cup heavy whipping cream very cold
- 1/2 cup sugar
- 24 oz chocolate melts
Instructions
- In a large bowl, break the sponge cake apart into tiny pieces and mix it with the raisins and poppy seeds.
- Using a hand mixer, beat the cold heavy whipping cream and sugar together until thick and fluffy (make sure you don't overbeat the cream or it will turn runny). In small portions, slowly add the whipped cream into the crumbled cake mixture.
- Using an ice cream scoop, portion out a small amount of the batter and roll it into a ball in your hands. As you go, place each ball onto a baking sheet lined with parchment paper.
- Grab about a handful of the chocolate melts and melt them in the microwave. Dip the end of a lollipop stick into the chocolate and immediately stick it into a cake ball. Repeat until each cake ball has a stick. Place the cake pops in the refrigerator for 10 minutes, or until the chocolate hardens.
- Melt the remaining chocolate melts by creating a water bath. To do so, bring a pot of water to boil and place a heat-resistant bowl on top. Place the chocolate melts in the bowl, stirring them until completely melted.
- One by one, dip the cake pops into the melted chocolate, followed by a sprinkling of poppyseeds or a single raisin on top for decoration. As you go, transfer each cake pop to a styrofoam block or cake pop stand to dry. Refrigerate the cake pops until you're ready to serve them. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cake pops
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 40mg | 2% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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