Variety is key, and chocolate cake pops are no exception. Finished with a glossy chocolate exterior, these pops can be decorated with colourful sprinkles, drizzles of contrasting flavours, or even a dusting of edible glitter for that extra touch of elegance. They are perfect for parties, celebrations, or indulging after a long day. Not only, do they satisfy your sweet tooth, but they also provide a guilt-free way to enjoy cake—ensuring that no leftover cake goes to waste in our kitchen. Each pop is crafted to be an artful treat that is as pleasing to the eye as it is to the palate.

Ingredients:

Leftover chocolate cake

400 g pink candy melts

Rainbow sprinkles

Mix the scraps of the cake with the paddle attachment on medium speed for 2-3 min.

Roll the mixture into balls. Each ball should be around 20 g or 1 tbsp.

Cool in the fridge for an hour. No need for freezing

Melt the candy melts in the double boiler on the stove or in the microwave 20 seconds increments stirring after each increment until melted and smooth.

Dip the end of a lollipop stick then insert the coated end into the center of the cake ball, about halfway through the cake ball.

Cool down in the fridge for 5 minutes. Dip the balls into melted candy. 

Decorate the top with sprinkles and unicorn horn or any other decoration. 

You can place them upright into a styrofoam block or just put them on a plate to have a flat top like mine.

Store in the fridge for up to 5 days.

Bon Appétit