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Who has never heard about cake pops? Who has never seen them beautify a party table? Who has never been delighted eating one?
Maybe you answered yes to all these questions, or just a few, or none at all, but today in this post I’m going to take you a little deeper into the enchanted world of cake pops!
They were invented in 2008 by the hands of blogger Angie Dudley, better known as Bakarella. In a simple and small post made by Angie on her blog, the world got to know what would become a giant global trend.
The thing went viral after Angie was invited by Martha Stewart herself to come to her show to show her new creation. The hype settled around these small pieces of cake, sticked on a stick and covered with the most varied and creative ways.
All professional pastry chefs, amateurs or even beginners, were captivated by this new way of presenting and eating cake. Truth be told, the cake pops are super fun, very practical and allow a multitude of recreations and interpretations, and no one can resist them!
From the simplest to the most elaborate, from the most elegant to the most playful, there are cake pops for everyone, but even for aaaaaall tastes and this is what makes them one of the most popular sweets in the world today!
EASY | QUICK | FESTIVE | ELEGANT | SURPRISING | SWEET
Despite the great hype surrounding cake pops I personally have never made any. I had already had a lot of ideas, but moving from paper to action hadn’t happened yet. But as Christmas inspires me a lot and makes me want to always do special things, this time it was impossible not to dare into the world of cake pops. After all, is there a bigger and more special party table than the Christmas one?
I just have one thing to tell you, this recipe is suuuuuuuuper easy! You don’t even need to unmold the cake!
I chose to make a red velvet to bring that special charm, to combine with the festivity and to make the cake pops more surprising.
On the outside, couldn’t miss the chocolate, which in this case I used Dragon SuperFoods Mylky Choco Drops that you already know I won’t trade for anything. They melt easily, they are delicious and super versatile. These are the drops I always cook with because they fulfill all my taste and behavior requirements.
To finish, I used finely chopped roasted pistachios to give it a crunchiness and extra texture, as well as to make the cake pops even more appetizing!
These cake pops are perfect to make your Christmas table more beautiful but they are also a super special gift idea that anyone would like to receive.
With a simple and small list of ingredients, you have no excuse not to make this recipe for yourself and your loved ones.
1 cup and 1/2 (210gr) of all purpose flour
3/4 cup (110gr) of yellow sugar
1 tsp of baking powder
3 tsp of raw cocoa powder
1 cup (200ml) of unsweetened soy milk
1 tsp of apple cider vinegar
1/4 cup (30gr) of avocado oil
3 tsp of vegan red food coloring
100gr of Dragon SuperFoods Mylky Choco Drops
Roasted pistachios
20 sticks or paper straws
1 cup and 1/2 (210gr) of all purpose flour
3/4 cup (110gr) of yellow sugar
1 tsp of baking powder
3 tsp of raw cocoa powder
1 cup (200ml) of unsweetened soy milk
1 tsp of apple cider vinegar
1/4 cup (30gr) of avocado oil
3 tsp of vegan red food coloring
100gr of Dragon SuperFoods Mylky Choco Drops
Roasted pistachios
20 sticks or paper straws
1- Preheat your oven to 180°C (356°F).
2- In a bowl place all the dry ingredients and stir with the whisk just to mix.
3- In another bowl, place the soy milk together with the apple cider vinegar and stir it with a whisk until it forms a foam on the surface. Then add the oil and mix.
4- Now mix the wet witj the dry ingredients and mix well until everything is well incorporated. Add the food coloring and mix well until you have a homogeneous dough in texture and color.
5- Pour the cake dough into a small cake pan and put it in the oven for about 25 minutes, or until you test it with the toothpick and it comes out clean. Don’t let the cake overcook. The cake needs to be moist so you can make the cake pops without having to add anything else.
6- Remove the cake from the oven and let it cool.
7- Peel and chop the pistachios.
8- After the cake is completely cold, unmold it and break the whole cake with your hands into a bowl. The cake should be well crumbled so that you can mold it easily afterwards.
9- Take a portion of dough that fits in your hand and knead it. Then, in rotation movements, with both hands, shape a sphere. Repeat the process until the whole cake is finished.
10- Place the straws on each sphere and take them to the fridge for about 15 minutes.
11- Meanwhile, put the chocolate to melt in a bain marie along with about 100ml of soy milk. The final chocolate result should be smooth and easy to pour. If you need to add more soy milk, add it.
12- Remove the cake pops from the cold, dip each ball in the chocolate until you have the entire area covered and finish with pistachios also covering the entire area.
13- You can take it back to the fridge to solidify faster.
14- Your cake pops are ready to make those who try them happy!
1- Preheat your oven to 180°C (356°F).
2- In a bowl place all the dry ingredients and stir with the whisk just to mix.
3- In another bowl, place the soy milk together with the apple cider vinegar and stir it with a whisk until it forms a foam on the surface. Then add the oil and mix.
4- Now mix the wet witj the dry ingredients and mix well until everything is well incorporated. Add the food coloring and mix well until you have a homogeneous dough in texture and color.
5- Pour the cake dough into a small cake pan and put it in the oven for about 25 minutes, or until you test it with the toothpick and it comes out clean. Don’t let the cake overcook. The cake needs to be moist so you can make the cake pops without having to add anything else.
6- Remove the cake from the oven and let it cool.
7- Peel and chop the pistachios.
8- After the cake is completely cold, unmold it and break the whole cake with your hands into a bowl. The cake should be well crumbled so that you can mold it easily afterwards.
9- Take a portion of dough that fits in your hand and knead it. Then, in rotation movements, with both hands, shape a sphere. Repeat the process until the whole cake is finished.
10- Place the straws on each sphere and take them to the fridge for about 15 minutes.
11- Meanwhile, put the chocolate to melt in a bain marie along with about 100ml of soy milk. The final chocolate result should be smooth and easy to pour. If you need to add more soy milk, add it.
12- Remove the cake pops from the cold, dip each ball in the chocolate until you have the entire area covered and finish with pistachios also covering the entire area.
13- You can take it back to the fridge to solidify faster.
14- Your cake pops are ready to make those who try them happy!
*This recipe was supported by Pronatural.com.pt
*Find Dragon SuperFoods Mylky Choco Drops at Pronatural’s online store with 10% off when using code TAVG.
*You can use any other type of oil.
*This recipe was supported by Pronatural.com.pt
*Find Dragon SuperFoods Mylky Choco Drops at Pronatural’s online store with 10% off when using code TAVG.
*You can use any other type of oil.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!