Cake pops with chocolate chips
Moist financier on a stick, coated in white and dusted with colourful sprinkles
Hello food lovers,
Cake pops are the perfect treat to delight your guests at parties and birthdays, or simply a fun snack in between. And when nicely packaged, they also make a sweet gift from the kitchen!
These are something special: we bake them in a square silicone mold right on the stick. This gives you small, neatly square cake cubes, moist like a financier and full of chocolate chips. Dipped in white Deco melts and dusted with colourful sprinkles, they delight young and old alike.
The dough comes from our recipe for Halloween cake pops, here made entirely with chocolate drops. Take a look at the recipe in the video too. And let's get started!
The recipe in video
0:34 minIngredients
Financier dough (approx. 20 cake pops)
Step by step
Financier batter
Make the nut butter
Heat 60 g butter in a pan until it turns hazelnut brown and smells nutty. That is what gives the financier its delicate flavour. Pour the nut butter through a sieve and set it aside.
Whip the meringue
Whip 3 egg whites with 70 g sugar in the food processor until they form a firm meringue.
Fold in the dry ingredients
Mix 45 g White flour, 1 g Baking powder and 75 g Almond powder. Add the mixture to the meringue together with 1 tsp Vanilla aroma and fold everything in gently with a dough scraper so the meringue does not collapse. For the single gram of baking powder, a spoon scale helps.
Swiss white flour, 1 kg
Baking powder 80 g
Extra fine white almond powder, 500 g
Liquid aroma "Vanilla"
Nut butter and chocolate drops
Finally, gently stir in the nut butter and mix in 4 tbsp Baking-stable milk chocolate drops. Be sure to use drops that do not melt during baking. Preheat the oven to 180 °C fan.
Baking-stable milk chocolate drops
Bake cake pops
Prepare and fill the mold
Spray the square Ice Silicone mold from Silikomart with non-stick spray so nothing sticks. Fill the batter into a piping bag and pipe it into the 20 cavities of the mold.
Ice 26 Silicone mold - Silikomart
250ml Non-stick spray
Disposable piping bag - 41cm - 24pcs
Lid and sticks
Close the mold with the lid: this gives you small, neatly square cakes. Insert the 15 cm cake pop sticks into the slots provided. We use sticks from Decora because they are ovenproof. Not all sticks are suitable for the oven, so be sure to read the packaging. If your sticks are not ovenproof, insert them into the cubes only after baking and cooling.
Cakepops sticks 15 cm
Bake and chill
Place the mold on a perforated baking tray and bake the cake pops for 17 minutes in the middle of the preheated oven. Let them cool to room temperature, remove them from the mold and place them in the freezer for 15 minutes.
Perforated aluminium baking tray
Decorate
Melt the Deco melts
Put ½ pack of white Deco melts into a fairly tall glass, so that you can dip the cake pops well later. Melt them in the microwave for 1 minute at 600 watts, stir well and repeat until everything is liquid.
Deco melts, colour: natural white
Dip and sprinkle
Take the cake pops out of the freezer and dip them into the melted Deco melts. Let the excess drip off for a few seconds and decorate them immediately, while the coating is still soft. We have used Sprinkle decor purple and sugar sprinkles ocean. You will find more ideas in our Sprinkle decor range.
Sprinkle decor lilac 70 g
Sugar sprinkles ocean, 90 g
Let them dry
Stick the finished cake pops into a block of Styrofoam so that they can dry upright and undisturbed. And voilà: small, pretty treats that delight young and old alike!
Styrofoam cake dummy square 25 x 25 cm, 7.5 cm high
Cake pops with chocolate pieces
Ingredients
Financier dough (approx. 20 cake pops)
Decoration
Preparation
- Dough: Brown 60 g butter to nut butter. Whip 3 egg whites with 70 g sugar until stiff, fold in 45 g flour, 1 g baking powder, 75 g almond powder and 1 tsp liquid vanilla aroma, then stir in the nut butter and 4 tbsp chocolate drops.
- Baking: Spray the Ice mould, fill 20 cavities, close the lid, insert baking-stable sticks. Bake for 17 min. at 180 °C convection, let cool, freeze for 15 min.
- Decorating: Melt ½ pack white Deco melts in the microwave, dip the cake pops, sprinkle and let dry in Styrofoam.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakers: exactly the sizes this recipe has been tested with.
Ingredients
Baking-stable Milk chocolate drops
Deco melts, colour deco melt: Natural white
Sprinkle decor Lilac 70 g
Ocean sugar sprinkles, 90 g
Extra fine white almond flour, 500 g
Swiss white flour, 1 kg
Baking powder 80 g
Liquid aroma "Vanilla"
250ml Non-stick spray
Accessories
Ice 26 Silicone mold - Silikomart
Cake pop sticks 15 cm
Disposable piping bag - 41cm - 24pcs
Perforated aluminium sheet
Styrofoam cake dummy square 25 x 25 cm, 7.5 cm high
Delivery in 1 to 2 working days · Free shipping from CHF 100
So gelingt es garantiert
Not all cake pop sticks can handle the oven. The sticks from Decora are oven-safe. With other sticks, insert them only into the cooled cubes.
If you prefer things extra sweet, use caramel instead of the chocolate drops Caramel mini cubes. They also keep their shape when baking.
In a tall, narrow glass the Deco melts are deep enough for the whole cube to be dipped in one go. This way the coating stays even.
Frequently asked questions
Bake the cubes without sticks and let them cool. Then dip the stick ends briefly into the melted Deco melts and insert them into the cubes before freezing them.
Store in a cool, dry place for about 4 days.
Yes, we bake the same dough in our Halloween cake pops in einer runden Cake pop Baking tin.
Print recipe
Choose what should appear on the printout.
Related posts
Juicy Matcha Muffins with Pecan Nuts & White Chocolate
Matcha Iced Latte & Coconut Variant
Pull-apart bread with fresh wild garlic pesto
Mini Banana Bread with Chocolate Chips
Leave a comment