Cake Pops Recipe by Lana
Cake Pops Cooking Instructions 1 Bake the cake and leave it for 30 mins to 1h to cool off 2 While waiting for the cake to cool off, make the chocolate ganache using the fresh cream and chocolates, you can make as many flavors as you desire, dark chocolate, milk or white, I personally found the ganache better than cake icing for covering the cake pops 3 When the cake cools off, crumble the whole cake into small crumbs, then roll it into several small balls, after making the cake balls, place in freezer for 15 mins 4 After taking the cake pops out of the freezer, stick each ball on a wooden stick, cover it with the ganache of your choice, top it off with either coconut flakes or sprinkles or just leave it plain then place each stick on the styrofoam board 5 Cool in refrigerator then serve and enjoy! Lasts for 3 to 5 days tops 1 Bake the cake and leave it for 30 mins to 1h to cool off 1 Bake the cake and leave it for 30 mins to 1h to cool off 2 While waiting for the cake to cool off, make the chocolate ganache using the fresh cream and chocolates, you can make as many flavors as you desire, dark chocolate, milk or white, I personally found the ganache better than cake icing for covering the cake pops 2 While waiting for the cake to cool off, make the chocolate ganache using the fresh cream and chocolates, you can make as many flavors as you desire, dark chocolate, milk or white, I personally found the ganache better than cake icing for covering the cake pops 3 When the cake cools off, crumble the whole cake into small crumbs, then roll it into several small balls, after making the cake balls, place in freezer for 15 mins 3 When the cake cools off, crumble the whole cake into small crumbs, then roll it into several small balls, after making the cake balls, place in freezer for 15 mins 4 After taking the cake pops out of the freezer, stick each ball on a wooden stick, cover it with the ganache of your choice, top it off with either coconut flakes or sprinkles or just leave it plain then place each stick on the styrofoam board 4 After taking the cake pops out of the freezer, stick each ball on a wooden stick, cover it with the ganache of your choice, top it off with either coconut flakes or sprinkles or just leave it plain then place each stick on the styrofoam board 5 Cool in refrigerator then serve and enjoy! Lasts for 3 to 5 days tops 5 Cool in refrigerator then serve and enjoy! Lasts for 3 to 5 days tops More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Potato Bake Fried Tofu with Eggs (Perkedel Tahu) *Vegetarian Simple Gratin Potatoes Recipe Bombay Sandwich Chicken Stir Fry Over Rice Chicken Potato Bake Fried Tofu with Eggs (Perkedel Tahu) *Vegetarian Simple Gratin Potatoes Recipe Bombay Sandwich Chicken Stir Fry Over Rice Soft Spongy Rasgulla Recipe Chin chin Baked Cheesy Fettuccine Raw caramel slice Afternoon scones 10pcs Chicken Stir Fry Over Rice Gajar ki Barfi Maca Balls Madarar waken suya Rice Cooker Squid Savoury Cake Soft Spongy Rasgulla Recipe Chin chin Baked Cheesy Fettuccine Raw caramel slice Afternoon scones 10pcs Chicken Stir Fry Over Rice Gajar ki Barfi Maca Balls Madarar waken suya Rice Cooker Squid Savoury Cake