'Cake Pops'


Photographs: Claire Bogusz

Text: Claire Bogusz


Everything you love about cake rolled into an irresistible single-serving treat! These pops consist of crumbled cake mixed with buttercream and dipped in white chocolate. Top with your favourite sprinkles for a festive, party-perfect dessert!


Cake Pops

(Makes approximately 24 pops)


Ingredients for cake:

113 g butter, room temperature

200 g sugar

3 eggs, room temperature

1 tsp vanilla extract or vanilla sugar (vanilje aroma or vanilje sukker)

204 g flour (hvedemel)

½ tsp salt

½ tsp baking soda

120 g sour cream (crème fraiche)


Ingredients for frosting:

100 g butter, room temperature

210 g icing sugar (flormelis)

1 tsp vanilla extract or vanilla sugar (vanilje aroma or vanilje sukker)


Ingredients for coating:

567 g white chocolate, finely chopped

1 tsp oil (solsikkeolie)

Sprinkles in a small bowl


Method for cake:

#1 Preheat oven to 1770C. Grease springform pan and line with parchment paper.

#2 Whisk flour, baking soda, and salt together in a medium bowl. Set aside.

#3 Using an electric mixer, cream butter and sugar together until light and fluffy,

about 3 minutes.

#4 Add eggs one at a time, mix, and scrape down the sides of the bowl.

#5 Add vanilla and mix.

#6 Add in your flour mixture and sour cream alternatively in three parts, mixing well until all

the mixture is fully incorporated and there are no large lumps.

#7 Put batter into prepared pan and bake for 30-36 minutes or until a toothpick inserted in

the centre comes out clean. If the top of the cake starts browning too quickly, loosely

cover the top with a piece of foil for the remainder of baking time.

#8 Remove from oven and allow the cake to cool completely on wire rack.


Method for frosting:

#1 With an electric mixer, beat butter on medium speed until creamy, about 2 minutes.

Add icing sugar and vanilla and continue to beat for 3 minutes.

#2 Crumble cooled cake into the bowl on top of frosting. Turn mixer on low and beat

frosting and cake crumbles together until combined.

#3 Scoop one tablespoon of moist cake mixture and roll into a ball. Place balls on a lined

baking sheet and put in the refrigerator for 2 hours or freezer for 1 hour.


Method for coating:

#1 Using a double boiler (pot with water set to boil and fitted with a glass bowl on top),

melt chopped white chocolate. Stir continuously until chocolate is fully melted. You can

add a teaspoon of oil to help reach desired consistency.

#2 Work with one cake ball at a time (keep remaining cake balls cold to help retain shape

when dipping). Dip the tip of the lollipop stick into white chocolate and insert the stick

into the bottom of the cake ball. Holding onto the stick, dip ball into white chocolate

and coat evenly. Let excess melted chocolate drip off the ball before dipping into

sprinkles. Stick the end of the cake pop into Styrofoam block (or cardboard box fitted

with small holes) so that cake pop can stand upright to fully set. Repeat with the

remaining cake balls. The coating will set within an hour. Store cake pops in the

refrigerator for up to 1 week.



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