Name: Homemade Cake pops recipe
Total time: 40 min
Ingredients: 5 eggs size M (should be room temperature); 150 g sugar; 150 g flour; 1 teaspoon baking powder; 50 ml of oil; 1 teaspoon BAM vanilla paste; 1 tablespoon of mascarpone; 50 ml lukewarm milk; 1 tbsp BAM white coconut spread or other spread of your choice; 150g BAM chocolate of your choice

Ingredients:

vanilla sponge cake:

5 eggs size M (should be room temperature)
150 g sugar
150 g flour
1 teaspoon baking powder
50 ml of oil
1 teaspoon BAM vanilla paste

ingredients for the filling:

1 tablespoon of mascarpone
50 ml lukewarm milk
1 tbsp BAM white coconut spread or other spread of your choice

ingredients for the coating:

150g BAM chocolate of your choice

Instructions:

sponge cake preparation:

Preheat the oven to 180°C on a fan.

Put 5 eggs in a bowl. Beat them with a food processor until foamy and then add 150 g of sugar, a pinch of salt and a little vanilla paste. Beat until the volume doubles and a beautiful egg foam is formed. Add the oil to the egg foam.

Then weigh 150 g of any flour (I always use spelt flour), add 1 teaspoon of baking powder and sift it all together.

Add the sifted flour and baking powder to the egg foam and whisk well. Mix well by lifting the mixture to let in air - this helps to make the sponge lighter.

The sponge cake can be poured onto a flat or round baking tray greased or lined with baking paper. If the unbaked sponge cake is up to 2 cm high, it will only take 10 minutes to bake. For every 2 cm of height, add 10 minutes of baking time. In the meantime, use a knife or toothpick to check if it is baked. Each oven behaves a little differently, so pay attention to the colour when baking.

When the sponge is a nice light brown colour and the knife is clean after poking, the sponge is baked.

making the cake pops:

When the vanilla sponge cake is cooled well, break it into small pieces.

Add the filling ingredients and knead until you have a wet dough, which should not stick to your hands. If the dough is too wet, you can add more dry ingredients. If you use BAM white coconut spread, you can add a tablespoon or two of coconut flour to the mixture.

Put the prepared mixture in a cold place (fridge or freezer) for half an hour. When the dough is well chilled, it is more pliant and ready to be made into perfect balls. Each ball should be 25 g, so weigh it before shaping. Repeat the process until you have no more dough.

Prepare the sticks (I use paper straws). Melt 50 g BAM chocolate in a water bath. Dip a stick, about two centimetres deep, into the melted chocolate. Then place the shaped ball on the stick and rest it on the prepared surface. This is usually a plate, as you need to keep the balls cold for at least an hour. If the dough cracks while it is being shaped, do not repair it but re-shape it. Otherwise it will fall off the stick or the coating will not stick to it properly.

When the balls are cool enough, start coating. Melt the remaining BAM chocolate over a water bath. When it is completely melted, pour it into containers, 200 ml coffee or tea cups are best. Dip the ball in the chocolate and wait until all the excess chocolate has dripped off. Don't forget to prepare a holder where you can put the cake pops after coating. If you don't have one, you can use a box to put the sticks in and leave them to cool. If your cake pops are to be offered on a plate, prepare baking paper to rest them on after coating. If you want to add decorations such as BAM crispies or other chocolate decorations, you will need to do this immediately after coating. Once the chocolate is cold, the decoration will no longer attach to the chocolate. So here we are! The cakes are ready!

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Ingredients:

vanilla sponge cake

5 eggs size M (should be room temperature)
150 g sugar
150 g flour
1 teaspoon baking powder
50 ml of oil
1 teaspoon BAM vanilla paste

ingredients for the filling

1 tablespoon of mascarpone
50 ml lukewarm milk
1 tbsp BAM white coconut spread or other spread of your choice

ingredients for the coating

150g BAM chocolate of your choice

Instructions:

sponge cake preparation

	Preheat the oven to 180°C on a fan.
	Put 5 eggs in a bowl. Beat them with a food processor until foamy and then add 150 g of sugar, a pinch of salt and a little vanilla paste. Beat until the volume doubles and a beautiful egg foam is formed. Add the oil to the egg foam.
	Then weigh 150 g of any flour (I always use spelt flour), add 1 teaspoon of baking powder and sift it all together.
	Add the sifted flour and baking powder to the egg foam and whisk well. Mix well by lifting the mixture to let in air - this helps to make the sponge lighter.
	The sponge cake can be poured onto a flat or round baking tray greased or lined with baking paper. If the unbaked sponge cake is up to 2 cm high, it will only take 10 minutes to bake. For every 2 cm of height, add 10 minutes of baking time. In the meantime, use a knife or toothpick to check if it is baked. Each oven behaves a little differently, so pay attention to the colour when baking.
	When the sponge is a nice light brown colour and the knife is clean after poking, the sponge is baked.

making the cake pops

	When the vanilla sponge cake is cooled well, break it into small pieces.
	Add the filling ingredients and knead until you have a wet dough, which should not stick to your hands. If the dough is too wet, you can add more dry ingredients. If you use BAM white coconut spread, you can add a tablespoon or two of coconut flour to the mixture.
	Put the prepared mixture in a cold place (fridge or freezer) for half an hour. When the dough is well chilled, it is more pliant and ready to be made into perfect balls. Each ball should be 25 g, so weigh it before shaping. Repeat the process until you have no more dough.
	Prepare the sticks (I use paper straws). Melt 50 g BAM chocolate in a water bath. Dip a stick, about two centimetres deep, into the melted chocolate. Then place the shaped ball on the stick and rest it on the prepared surface. This is usually a plate, as you need to keep the balls cold for at least an hour. If the dough cracks while it is being shaped, do not repair it but re-shape it. Otherwise it will fall off the stick or the coating will not stick to it properly.
	When the balls are cool enough, start coating. Melt the remaining BAM chocolate over a water bath. When it is completely melted, pour it into containers, 200 ml coffee or tea cups are best. Dip the ball in the chocolate and wait until all the excess chocolate has dripped off. Don't forget to prepare a holder where you can put the cake pops after coating. If you don't have one, you can use a box to put the sticks in and leave them to cool. If your cake pops are to be offered on a plate, prepare baking paper to rest them on after coating. If you want to add decorations such as BAM crispies or other chocolate decorations, you will need to do this immediately after coating. Once the chocolate is cold, the decoration will no longer attach to the chocolate. So here we are! The cakes are ready!

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Homemade Cake pops recipe

Ingredients: