Cake pops for Father's Day
Baked light, glazed blue and decorated with moustaches
Hello food lovers,
for Father's Day, we don't want to show up empty-handed at the family Sunday brunch. How about these sweet cake pops for Dad, Grandpa or your father-in-law?
They're easy to bake, convenient to eat, taste delicious and look absolutely charming too. With a moustache, candy eyes or a "Papa" in chocolate lettering, you can make every cake pop completely individual.
By the way, there are two ways to make cake pops: from crumbled sponge with cream cheese, or from your own batter baked in a cake pop mold. We're showing you the second variant. The balls form on their own and turn out light and airy rather than dense. The recipe works in a silicone mold and just as well in a cake pop maker.
Ingredients
Dough
Step by Step
Dough
Preheat the oven and mix the dry ingredients
Preheat the oven to 180 °C convection heat or switch on your Cake Pop Maker. Put 170 g flour, 70 g sugar, 1 tsp baking powder and 1/2 tsp salt into a bowl, mix everything with a spoon and set the bowl aside.
Swiss white flour, 1 kg
Baking powder 80 g
Stir the liquid ingredients together
Put 100 g milk, 50 g rapeseed oil, 60 g crème fraîche, 1 egg and 1 tsp vanilla liquid aroma into a separate mixing bowl and stir everything together.
«Vanilla» liquid aroma
Fold in the flour mixture
Set the mixer to its lowest speed and gradually add the flour mixture. Once no flour is visible any more, you have a smooth, homogeneous dough.
Fill the piping bag
A piping bag makes it much easier to portion the dough. Place the piping bag over a large measuring cup and fill it using a dough scraper.
10 disposable piping bags S 30 cm
Measuring cup 1 litre
Dough scraper
Fill the mould and bake
Fill the cavities of the cake pop mould with the piping bag up to the rim. However, the dough must not spill over the edge, otherwise the balls will not turn out nicely round. Place the lid on the mould and bake the cake pops for 15 to 20 minutes at 180 °C convection heat. In the Cake Pop Maker they are ready after just 3 to 6 minutes. Our mould produces balls with a diameter of 3 cm: with 4 batches you will get about 60 cake pops.
Cake pop baking tin
Micro-perforated silicone mat
Let cool
Once baked, the small balls are golden brown. Take them out of the mould and let them cool completely on a Cake rack.
Rectangular cooling rack
Attach the sticks
Melt the white melts
Deco melts are fat-based icings with a chocolate flavour that you don't need to temper: simply heat them and they're ready to use. Put the white melts in a measuring cup and heat them in the microwave in 30-second bursts at 600 watts, or use a water bath. Stir well in between so the heat is distributed evenly, otherwise the melts can scorch like couverture. Keep heating and stirring until all the pieces have melted.
Deco melts - Weiss
Messbecher 1 Liter
Insert the sticks and chill
So that the balls don't slip off the stick when you coat them, attach them first: dip the tip of a Lollipop stick into the melted white melts and insert it into a ball. Place the cake pops on a tray lined with a Silicone mat and chill them in the fridge for 10 to 15 minutes.
Cake Pop-Stiele 11,5cm - Weiss - 50 Stk.
Silikonmatte - 40 x 30 cm
Glazing and decorating
Melt the blue melts
Now melt the light blue and dark blue melts as described above. Instead of a measuring cup, you can also use tall dishes. The only important thing is that the entire cake pop fits in.
Deco melts: Light blue
Deco melts: Dark blue
Dip and dry
Dip the cake pop fully into the melts, let it drip briefly and set. As soon as the icing stops flowing, place it in the cake pop stand to dry (a piece of Styrofoam works too) or stand it upside down on baking paper. Upside down, the cake pops will later stand on their own. The others are best displayed in a glass.
Cake Pops baking tin
Check the temperature and marble
Keep checking the temperature of the melts. If they become too thick, warm them again for about 30 seconds at 600 watts. In the first picture, you can see on the left a cake pop that was glazed when the melts were too cold, and on the right one with the correct temperature. For a nice marbled effect, add some of the lighter colour to the dark melts and dip the ball in.
Deco melts: Light blue
Deco melts: Dark blue
Decorate with nonpareils
Plain-coloured cake pops can be given a finishing touch once the icing has dried: use a dough scraper or spoon to let some icing flow over the cake pop in a back-and-forth motion, and sprinkle it immediately with nonpareils while it is still liquid.
Sugar pearls nonpareils blue and white, 100 g
Two-tone glazing
Another variant: glaze the cake pop white and let it dry. Then dip one half in light blue, let it dry again, and finally dip the other side in dark blue.
Deco melts - White
Deco melts: Light blue
Deco melts: Dark blue
Painting faces with chocolate flavour pens
For fine details, use chocolate flavour pens. Place them in a mug of hot water so the chocolate inside the pen becomes liquid. Then paint, for example, a funny moustache. For the eyes, dot two small spots with the pen onto the cake pop and stick the Candy eyes on top.
Chocolate flavour pen black, 25 g
Chocolate flavour pen white, 25 g
Round candy eyes, 64 pieces
Hair or hat made from nonpareils
Here the face has only been painted with the pen. For hair or a hat, put some liquid chocolate on the head and dip it into the nonpareils. This only works while the chocolate is still liquid, otherwise the sugar pearls won't stick properly. You can always reheat the melts in the microwave at 600 watts for about 30 seconds.
Nonpareils sugar pearls blue and white, 100 g
Chocolate flavour pen black, 25 g
Writing on them and dressing up the sticks
You can also write with the pens, for example «Papa» for Father's Day. For the final touch, slide Paper straws over the Lollipop sticks. Your Father's Day cake pops are ready!
Chocolate flavour pen black, 25 g
Paper straws «White & Blue»
Cake pops for Father's Day
Ingredients
Dough
Decoration
Method
- Dough: Mix 170 g flour, 70 g sugar, 1 tsp baking powder and 1/2 tsp salt. Stir in 100 g milk, 50 g rapeseed oil, 60 g crème fraîche, 1 egg and 1 tsp vanilla liquid aroma, then fold in the flour mixture on the lowest setting.
- Baking: Fill the mould to the rim with the piping bag, bake for 15 to 20 min at 180 °C fan-assisted (cake pop maker 3 to 6 min), and cool on the cake rack.
- Sticks: Dip the tip of each stick into melted white deco melts, insert it into the ball and chill for 10 to 15 min.
- Icing: Melt the deco melts at 600 watts in 30-second bursts, dip the cake pops, let them drip off, and dry them standing or upside down.
- Decoration: Press nonpareils onto the still-wet icing, attach faces and "Papa" with chocolate flavour pens, and add candy eyes with dots of pen. Slide paper straws over the sticks.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Swiss white flour, 1 kg
Baking powder 80g
Liquid aroma «Vanilla»
Deco melts - White
Deco melts: Light blue
Deco melts: Dark blue
Cake pop sticks 11.5cm - White - 50 pcs.
Sugar pearls nonpareils blue-white, 100 g
Chocolate flavour pen black, 25 g
Chocolate flavour pen white, 25 g
Round candy eyes, 64 pieces
Paper straws «White & Blue»
Accessories
10 Disposable piping bags S 30 cm
Measuring cup 1 litre
Dough scraper
Cake pop baking tin
Micro-perforated silicone mat
Rectangular cake rack
Silicone mat 40 x 30 cm
Transparent bags for cake pops, 20 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it works every time
If the batter runs over the edge, the balls won't come out round. Also check the size of your mould: with a cake pop maker that has a 4 cm diameter, this recipe yields only about 40 pieces.
Always only 30 seconds at 600 watts, stirring well in between. Too hot and the Deco melts will scorch, too cold and the icing becomes thick and uneven. If so, simply reheat briefly.
If you don't have a second cake pop stand handy, insert the iced cake pops into a piece of Styrofoam to dry. This way the icing stays flawless all round.
Frequently asked questions
Yes. Pour the leftovers into a freezer bag or an airtight container while they are still liquid. They will set there, and you can simply melt them again next time. Chopped up, they melt even faster.
Yes. It's best to freeze them with the stick already inserted. After thawing, you can ice and decorate them straight away.
Yes, the batter is also suitable for a cake pop maker. There the balls bake in 3 to 6 minutes. Depending on the size of the moulds you will get fewer cake pops, about 40 at a 4 cm diameter.
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Comments
Question de Océane
By: Océane M. On 2025-04-17Bonjour, est-ce que les restes de glaçage (déco melts) peuvent se conserver et être réutilisés?
Replied by: Karin On 2025-04-17
Réponse
By: Karin On 2023-05-01Oui, vous pouvez, mais nous vous conseillons de congeler vos cake pops avec le bâtonnet inséré. De cette manière, une fois décongelé, vous pourrez directement réaliser la décoration en chocolat. Belle journée et bonne pâtisserie ;-)
Question de Yerly
By: Yerly M. On 2023-04-29Bonjour,
C’est possible de congeler les cake pops une fois cuits sans les chocolats ? ?