Champagne cake pops

On 19th May the Word Baking Day took place. The motto was "Be Brave", resp. dare to bake something you never baked before. On the World Baking Day homepage one chould choose from 100 ideas.
I decided to bake my first cake pops. I thought it all will go smoothly and that it will be a piece of cake. But it wasn’t like that! Unfortunately, my first attempt did not work out. But that does not mean I'll give up.

I tried to bake some champagne cake pops. I recipe is from Deli magazine. So on Saturday I bought everything I needed and on Sunday I started baking.

You need:

For the dough:

125 g butter

100 g sugar

2 eggs

150 g flour

½ tsp baking powder

1 pinch of salt

75 ml champagne

For the frosting:

40 g butter

60 g cream cheese

75 g icing sugar

25 ml champagne

½ tsp vanilla sugar

For the glaze:

200 g white chocolate

sprinkles for decorating

1 tsp coconut oil (optional)

From this quantity you get 32-34 pieces.


This is what we do:


Preheat oven to 180°C degrees.

Grease and flour a loaf pan. Set aside.

Beat soft butter with the sugar for 5 minutes until creamy. Add one egg at a time and stir.

In a bowl, combine flour, baking powder and salt and sieve into the butter mixture. Mix everything well.

Pour in the champagne and stir.

Pour batter into the loaf pan and bake for about 30 minutes or until the toothpick-test was passed.

Let the cake cool.

For the frosting beat the butter and cream cheese until creamy. Add icing sugar, vanilla sugar and champagne and stir until smooth.

When the cake cooled down, cut the crust (if hard and brown). Crumble the rest of the cake in a bowl.

Stir in the frosting.

Form balls from the mixture and place them on a plate/ baking sheet lined with baking paper and place in the refrigerator for 1-2 hours.

So far everything went well. I left the balls in the refrigerator for several hours. Then the final step came. And here everything that could go wrong went wrong.

Melt the chocolate over a saucepan of simmering water. If the chocolate is not liquid and smooth enough, you can add 1 teaspoon of coconut oil.

Dip the lollipop sticks or the toothpicks about 1 cm into the melted chocolate and then insert into the cold cake balls (the chocolate acts like glue).

Dip the cake pops into the melted chocolate until everything is covered evenly. Decorate with sprinkles.

Insert the finished cake pops in a holder (Styrofoam / cardboard box) and place in the fridge.

Now you ask yourself what went wrong. For the first 8-10 Cake Pops all worked well. Then the first mishap happened: I spelled by mistake some water in the melted chocolate. And we all know what that means: the chocolate was ruined so I had to throw it away. So I melted again chocolate so I could finish the other cake pops. Said and done. Unfortunately, my cake pops have started to fall off from the lollipop sticks. They did not want to stick. Therefore, I decided to stop and I made pralines from the rest of the balls.

As you can see, my first attempt failed. But it does not mean that I’ll give up. How about you? How are your experiences with cake pops?