SUGAR FREE CAKE POPS
The clever idea for recycling leftover cake
Sugar free cake pops are the perfect idea to use all those times you have leftover cake, biscuits, muffins, sponge cake, panettone, pandoro, and so on and so forth. Being a serial bakery of my own, and especially after these days of celebration, I had a bit of this and that, so I thought of giving new life and new flavor to leftovers and amaze my gluttonous tester, Dave with this easy recipe it’s fast. They are adorable lollipops with cake filling, nice, cheerful, and delicious perfect for parties and afternoon tea.
The very first idea of cake pops was born from the creative mind of Cake Designer Angie Dudley, also known as Bakerella. Her innovative idea has depopulated all over the world and even reaches Italy. Today I want to share my sugar-free version with you to recycle your sweets and amaze your loved ones.
We will start from the procedure step by step and after all, as usual, you will find the summary card with all the doses, ingredients, utensils, etc that if you want, you can always keep with you… Just use the form to request the PDF file ready to print.
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Chop the leftovers of dry cakes, cookies, panettone, etc that you have at home in a processor until you get a kind of coarse flour.
Pour the flour obtained into a bowl and add the melted butter, bitter cocoa powder, and hazelnut cream and start mixing all together with the help of a spoon.
Then add the mascarpone and continue to mix until you have a compact dough. When you have obtained a good consistency we start making balls with a diameter of about 3 cm. (1.18 in)
Take the cake pops stick and dip it in the cocoa butter previously melted in a bain-marie (for those unfamiliar with the bain-marie technique at this link you will find the procedure I usually use) and immediately skewer it inside the ball. Carry out the same procedure for all the balls and put them in the freezer.
If you don’t have any cake pops sticks at home, don’t worry, you can use toothpicks instead (maybe we make balls with a smaller diameter about 2cm – 0.8 in) or, as in my case, you can use cut cake pegs (in this case I suggest you make the ball bigger about 4cm – 1.6 in)
After 30 minutes we remove the cake pops from the freezer and one by one we dip them in the cocoa butter that we have already melted. Then let’s take it out and let it dry a bit before submerging it again.
Finally, roll the cake pops inside the chosen decoration without sugar. You can indulge yourself with the flavors you prefer coconut, hazelnut, peanut, matcha tea, cocoa beans, etc.
To get a nice coverage I recommend you dip it 3-4 times to create a thicker layer. In case you prefer a thin layer 2 dives are perfect.
Stick the cake pop on polystyrene covered with aluminum foil and let it dry before serving.
If desired, it is possible to use cocoa mass (100% chocolate) instead of cocoa butter. The taste that will be obtained will be more decisive and intense than the white version. In any case, if you do not consume all the sugar-free cake pops on the same day, I recommend that you keep them in the refrigerator and consume them after leaving them at room temperature for a few minutes.
Do you want to add to your recipe book this summary card of my sugar free cake pops?
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