Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

My First Cake Pops

 
One serving costs about $0.13

$0.13 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 dairy-free,dairy free fingerfood,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:4%

Spoonacular Score: 4%

 

My First Cake Pops requires roughly 45 minutes from start to finish. Watching your figure? This dairy free recipe has 54 calories, 1g of protein, and 3g of fat per serving. This recipe serves 20. For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up water, cocoa powder, optima flour, and a few other things to make it today. It works well as a hor d'oeuvre. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 10%. Similar recipes include Gold Glitter Cake Pops (Lemon Cake Pops), Cake Pops Recipe: Cupcake Pops, and Eggnog Tres Leches Cake Pops: Eggnog Three Milks Cake Pops.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Cake Pop. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.24 oz
1.24 oz canola oil
canola oil
0.5 Tbsps
0.5 Tbsps cocoa powder
cocoa powder
2
2  eggs
eggs
4.41 oz
4.41 oz optima flour
optima flour
some
some sweet dark melt some semi chocolate in a double boiler
sweet dark melt some semi chocolate in a double boiler
1 Tbsp
1 Tbsp lower speed add tsp vanilla extract and 1 chocolate paste
lower speed add tsp vanilla extract and 1 chocolate paste
1.06 oz
1.06 oz water
water
1.24 oz canola oil
1.24 oz
canola oil
0.5 Tbsps cocoa powder
0.5 Tbsps
cocoa powder
2  eggs
2
eggs
4.41 oz optima flour
4.41 oz
optima flour
some sweet dark melt some semi chocolate in a double boiler
some
sweet dark melt some semi chocolate in a double boiler
1 Tbsp lower speed add tsp vanilla extract and 1 chocolate paste
1 Tbsp
lower speed add tsp vanilla extract and 1 chocolate paste
1.06 oz water
1.06 oz
water

Equipment

lollipop sticks
lollipop sticks
double boiler
double boiler
mixing bowl
mixing bowl
microwave
microwave
aluminum foil
aluminum foil
lollipop sticks
lollipop sticks
double boiler
double boiler
mixing bowl
mixing bowl
microwave
microwave
aluminum foil
aluminum foil


Instructions

  1. Tear the sponge cake into pieces and put into mixing bowl, beat at medium speed until cake pieces crumbled (about few seconds).
  2. Lower speed, add in 2 tbsp melted semi sweet chocolate, 2 tbsp soft butter and 1 tbsp rum, mix well (about few seconds).
  3. Use your hand to knead the cake crumbs into a smooth dough and start rolling into small balls (makes 20) and place on a tray lined with foil.
  4. Dip the tip of your lollipop stick in a little of the melted chocolate and insert into the cake balls.
  5. Place them in the refrigerator till next day or if you want it quick, you can place them in the freezer for half hour or until you're about to dip them.
  6. I used two colors of candy melts, pink and orange and semi sweet dark chocolate.
  7. Melt the candy melts in a deep glasses or bowls that are microwavable at 30 seconds intervals, stirring in between until candy melts become smooth.
  8. Carefully insert the cake ball into the candy/chocolate coating by holding the lolliop stick and rotating until covered.
  9. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake will fall off, too.
  10. To make rosettes, I double coated the cake ball. The coating must be a little thick.
  11. Holding a scraper and gently scrape the coating upwards about half way from the bottom of the cake ball so the excess of the coating will falls into the bowl.
  12. Then holding the lollipop stick upright or slant it slightly and again gently scrape the side of the cake ball, rotating the lollipop stick as you scrape.
  13. When it is done, decorate with sprinkles on top.
  14. Place in a styrofoam block to dry.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.13
Ingredient
35 grams canola oil
½ tablespoons cocoa powder
2 eggs
125 grams optima flour
some sweet dark melt some semi chocolate in a double boiler
1 tablespoon lower speed add tsp vanilla extract and 1 chocolate paste
Price
$0.09
$0.04
$0.48
$0.17
$0.45
$1.28
$2.51

Nutritional Information

Quickview
53 Calories
1g Protein
2g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
53k
3%

Fat
2g
4%

  Saturated Fat
0.51g
3%

Carbohydrates
5g
2%

  Sugar
0.85g
1%

Cholesterol
16mg
5%

Sodium
6mg
0%

Get Enough Of These
Protein
1g
3%

Selenium
3µg
5%

Vitamin B1
0.05mg
3%

Folate
13µg
3%

Manganese
0.06mg
3%

Vitamin B2
0.05mg
3%

Iron
0.45mg
2%

Vitamin E
0.36mg
2%

Vitamin B3
0.38mg
2%

Phosphorus
18mg
2%

Copper
0.03mg
1%

Vitamin K
1µg
1%

Fiber
0.3g
1%

Magnesium
4mg
1%

covered percent of daily need

Related Recipes