Made with sweet chocolate covering and a wonderful crumb, these Black and White Cake Pops are a breeze to make at home. Just the thing for a party or as a favor!
Not only do these cake pops have a wonderful appearance, but they also have a delicious taste.
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Black And White Cake Pops Decorations
Cake pops may be decorated in countless unique ways. When it comes to embellishing them, everything goes. Here are some simple but cute suggestions:
- Paste on some jimmies or sprinkles.
- To finish, drizzle with extra melted chocolate.
- Oreo cake pops with crushed Oreos, just like I did.
- Use candy melts of different colors.
- The holidays wouldn’t be complete without them! (Valentine Cake Pops or Easter Cake Pops are fun).
- Add some food coloring to the cake mixture for a colorful surprise on the inside.
- Create a cake pop bouquet as a cute present or table decoration.
How To Make Black And White Cake Pops
Make Buttercream Frosting:
Make Cake Pops:
- Crumble the prepared cake into fine crumbs in a large mixing basin (make sure it has cooled completely before crumbling).
- Add two teaspoonfuls of frosting to the cake. Use your hands or a spoon to combine.
- Add extra frosting gradually until the cake holds together when pressed. It shouldn’t be too crumbly or it won’t hold together.
- Scoop out 1 scoop of cake mixture using a medium cookie scoop.
- Form a ball and set it on a plate. Repeat with the remaining cake mixture until all of it has been shaped into balls. Freeze the balls for 10 minutes.
Dip in chocolate:
- Melt the dark chocolate and white chocolate in separate microwave-safe dishes just before they’re ready to be removed from the freezer.
- Begin by heating for 30 seconds and stirring after that. Once the stick has been covered with chocolate, lightly tap it on the edge of the melting dish to allow the excess to fall off. To remove the excess, twist or twirl the cake pop.
- Add sprinkles, jimmies, or other decorations before the chocolate hardens. Allow the chocolate covering on the cake to pop to solidify before decorating with more chocolate. Drizzle with the remaining melted chocolate with a spoon or fork.
- To keep the cake pop sticks erect, insert them into a styrofoam block or a glass filled with rice. In approximately an hour, the chocolate will have hardened. Store in an airtight jar in a cool location for 3-4 days.
How Long Are They Going To Last?
If kept in an airtight container in the refrigerator, they will be good for three to four days.
Sure, you can freeze them, but first, you need to make sure they’re totally dry. They may be stored in the freezer for up to 6 weeks without losing quality. Allow defrosting to room temperature before serving.
Recipe Tips
- Half batch of frosting: I reduced the quantity of buttercream frosting I normally make by half. The cake’s moisture content is a major factor in determining how much frosting is required. I didn’t need nearly as much because mine was already so drenched. Leftover frosting may be safely frozen if stored in an airtight container.
- Add enough frosting: If you don’t fill the cake with enough icing, it will crack and break when frozen. However, add the icing slowly so that the cookies don’t become mushy from adding too much.
- Chill in the freezer: They need to be ice-cold. If they aren’t cold enough, the melted chocolate won’t adhere properly and they won’t stay on the stick. To be safe, I’ll sometimes freeze mine for up to 45 minutes. To prevent the chocolate from melting too quickly, I only work with half the quantity at a time.
- Melting the chocolate: The chocolate may have to be reheated and remelted if it hardens while in the bowls. Always heat the chocolate in 30-second increments. If you wait too long, the chocolate will burn.
- Dipping method: Cake balls can be dipped into melted chocolate in a deep, 2-cup measuring cup or drizzled with chocolate with a spoon. I found that using a spoon was more successful than dipping the cake balls into a measuring cup because some of the balls fell off the stick. They may appear oddly shaped at first, but rest assured that the chocolate will smooth out as it cools. A distinction can be masked by embellishments of any kind.
- Decorating tips: Prepare a basin or dish below to catch any decorations that don’t end up sticking.
- Holding upright: To keep the cake pop standing, use a glass filled with rice or sprinkles (as shown) or a styrofoam block.
Can I Use Store-bought Frosting?
Sure! I’ve never been one to turn down a quick and easy alternative, so I’m not going to say whether or not I prefer homemade or store-bought frosting. The typical can of store-bought frosting is 16 ounces, so you’ll only need half of that (8 ounces) for this recipe.
What’s Causing My Cake Pops To Crack?
The temperature differential between the cake balls and the melted covering chocolate is likely to blame if the chocolate coating has cracked. Avoid over-freezing the balls, since this can lead to breaking between the cold cake and the heated melted chocolate.
This is something they are capable of! If you can’t have gluten, bake a cake from scratch or buy one already made. This dish may be made entirely with gluten-free ingredients.
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Black And White Cake Pops Nutrition Facts
Amount Per Serving
- Calories 149
- Total Fat 6.8g
- Saturated Fat 1.1g
- Cholesterol 29mg
- Sodium 102mg
- Potassium 20mg
- Total Carbohydrate 21g
- Dietary Fiber 0.1g
- Sugars 16g
- Protein 1.1g
- Vitamin A 0.8%
- Vitamin C 0%
- Calcium 1.8%
- Iron 2.3%
Nutrition Facts Source: Source
Servings 30
- Amount Per Serving
- Calories 149
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 1.1g6%
- Cholesterol 29mg10%
- Sodium 102mg5%
- Potassium 20mg1%
- Total Carbohydrate 21g8%
- Dietary Fiber 0.1g1%
- Sugars 16g
- Protein 1.1g3%
- Vitamin A 0.8 IU
- Calcium 1.8 mg
- Iron 2.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
