Easter Chocolate and Dulce de leche Cake Pops. An International Incident Party.

I’ve been looking forward to this month’s International Incident Party.  As always, it’s hosted by the lovely Penny from the Jeroxie blog.  This month’s theme is Cake pops.  Some might say that they are the new cupcakes.  They’re cute, they’re cool and they’re fun and easy to make.  I’ve made cake balls before but have never made pops. Bakerella is known worldwide for this little ball of sweetness. You can see her demonstrate on how to make them here.

international incident cakepops party

There may be many steps to create these little cakes but it is actually quite easy to make.  I wanted to make Easter Cake pops and I got my daughter to help decorate them.  It’s a great kitchen project for children.  They can get really creative.
You don’t have to freshly bake a cake just to make cake pops (though you can, of course) but you can use left over cake trimmings.  Just freeze any left over cake (no icing) in the freezer.  It can keep for a few months.  When needed just defrost in the fridge.
I had left over devil’s food cake from when I made my Christmas cake balls. Instead of using the usual cheese cream frosting, I used a can of dulce de leche.  I make these from cans of condense milk.  You can get recipe here.  The dulce de leche makes it luscious and sweet, just the way Hubby and my children like it.  You don’t have to make balls, you can make any shape you like.  I experimented and made little bunnies too.

To make cake pops:
Crumble the cake until until it resembles bread crumbs.  Add about a third of a can of dulce de leche and mix thoroughly until the mixture is moist enough to make balls.  Don’t add too much dulce de leche or the mixture becomes too sticky and hard to shape.
Take a heaped tablespoon of the mixture and roll in the palm of your hands.  Shape the balls into eggs and place on baking paper on a tray.  Place in the refrigerator for about an hour to harden a little.

Melt chocolate in a bowl over barely simmering water until shiny and smooth.  Take a lollipop stick and dip about 1cm of it into the chocolate.  Insert the stick about half way into the cake pop. Let it set for a minute.
Dip the cake pop into the chocolate and cover the whole cake.  Don’t move it around too much as you might lose some crumbs into the chocolate or the cake might come off the stick.  You can decorate straight away with sprinkles or any lollies or you can let the chocolate harden and then decorate with liquid gel pens.
Deanna had fun decorating them
Dry the cake pops by sticking them into styrofoam.  Or you can do what I did and stuck it in a box that I made little holes in.

Deanna and I enjoyed decorating these.  We spent the whole afternoon do this so it gave a great opportunity to have mummy-daughter time.  When you make this, make them with children.  If you don’t have any, borrow someone else’s.

You can check out everyone else wonderful creation :

Sweet Cherrie Pie on Foodista

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19 thoughts on “Easter Chocolate and Dulce de leche Cake Pops. An International Incident Party.

  1. >Very cute egg shapes! I also like the idea of the dulce de leche, though I worry about it being overly sugary if not used wisely. I also did the cake pop dipping with my kiddo and he was enjoying it, probably would like it more if there were more colors and things to do besides the dipping… he was more interested in eating them!

  2. >I'm so impressed by everyone's efforts with this IIP! I'm not very patient when it comes to decorating-involving baking, so I decided to keep up my spectator role :) So fun to make these with your family!

  3. >These are totally adorable and what a fabulous idea for Easter. How fun that your daughter got to decorate them – all the time I was making mine, I couldn't help but think that I needed a child around to share in the joy and the mess LOL!

  4. >Doh! Maybe that's why mine weren't a success – I didn't have a child to do them with. I should have borrowed yours! ;) (Yours look excellent, btw!)

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