Not your average Cake Pops

Susan Bartley


I make hundreds of cake pops a year and I have always made them with ganache. Some of my friends refer to them as truffle pops. They are just not your average cake pop! Not all cake pops are created equal!

☆☆☆☆☆ 0 votes
Makes 45 to 50 pops
2 Hr


baked chocolate cake
lollipop sticks
2 lb
a'peels or other candy coating disk i use vanilla
1/4 lb
a'peels or other candy coating in chocolate


12 oz
bag of semi sweet chocolate chips
1 can(s)
sweetened condensed milk (14 oz)


styrofoam board for drying pops
small cookie scoop


1Bake cake according to box directions. If you are a cake decorator you can save the cake scraps from leveling your cakes to use for pops.
2Use food processor to pulse cake into crumbs. Place in bowl and set aside.
3In sauce pan combine chocolate chips and sweetened condensed milk and over low heat stir till chocolate is melted. Remove from heat and stir in vanilla. Let cool about 5 minutes.
4You will not need to use all the ganache, but you can store the remainder in the freezer for your next use, or it is nice to add to a hot cup of coffee! This is not the typical way of making ganache however this remains stable longer at room temp that is why I use sweeten condensed milk rather than heavy cream.
5Add half of the chocolate mixture to your cake crumbs and stir to blend, you will have to add a bit more just till the cake crumbs form into a thick dough.
6Using a small scoop 1 inch size, scoop the cake mixture onto a parchment lined cookie sheet. The next step if fun for kids to do. You want to roll the balls of cake mixture into nice even balls and set on parchment lined cookie sheet and refrigerate for 30 to 45 minutes.
7When cake balls are chilled, melt a small amount of the vanilla candy coating mix. Dip the end of a lollipop stick about 1/2 inch into the candy coating and insert the stick into the cake ball on the flat side that was resting on the cookie sheet. Do this to each of the cake balls.
8Melt remaining coating mixture over a double boiler, if you microwave it be very careful not to burn it, stop and stir ever 20 seconds. You don't want the topping to get real hot. Now dip your pop into the the melted coating and tap off gently the excess coating mixture. Place upright on styrofoam and let dry. Drizzle some of the chocolate coating to decorate the pops. Store in air tight container in the fridge. Remove about 20 minutes before serving, but they taste good even served cold!
9I will be doing a how to video in the near future on making them. Will post a link when it is done.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: For Kids
Hashtags: #ganache, #cake, #cake pops