🎂 Recipe for 35 Large Cake Pops (50g each)

🍰 1. Make the Base Cake:

• Bake a moist vanilla or cocoa sponge cake using 6 eggs in a rectangular pan.

• Let the cake cool completely before using.

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🧁 2. Preparing the Cake Pop Mixture:

• Weigh out 700 g of the cooled cake.

• Break it into smaller pieces and place it in the bowl of a stand mixer.

• Add 200 g of mascarpone or Nutella on top.

• Mix using the paddle attachment of the mixer.

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💡 3. Mix Until Smooth:

• Continue mixing until the volume decreases significantly and the mixture becomes compact and smooth.

• You should be able to form smooth balls that don’t crack.

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⚖️ 4. Forming the Cake Pops:

• For large cake pops, weigh 50 g of mixture per ball.

• For medium cake pops, use 35 g per ball.

• Roll each portion in your hands to create perfectly round balls.

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🍫 5. Melt and Color the Chocolate:

• Melt white chocolate and color it with oil-based colors (e.g., Color Mill or other fat-soluble coloring).

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🍡 6. Insert the Sticks:

• Dip the tip of each cake pop stick into the melted chocolate, then insert it into the cake ball.

• Repeat this for all cake pops.

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❄️ 7. Freeze:

• Place the cake pops upright (with sticks) in the freezer until completely frozen.

• You can also leave them overnight.

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🔁 8. Re-melt Chocolate for Coating:

• Re-melt the chocolate, ensuring it’s fluid and smooth.

• If it’s too thick, thin it out with refined oil or melted cocoa butter, adding a little at a time until the desired consistency is reached.

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🎯 9. Dipping & Decorating:

• Make sure you have enough melted chocolate to fully dip the cake pop in one go.

• Dip each ball completely, gently shake off excess chocolate, and place on baking paper to set.

• Once the coating has hardened, decorate as desired.

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🧊 10. Storage:

• Store the cake pops in an airtight container in the fridge, placing each in muffin liners to keep them protected and fresh.