Cake pops: a simple food blog recipe
Cake pops are a great choice when you want to make something small, sweet and a little festive without baking a whole cake. This food blog recipe keeps things simple: a protein bar, cream cheese and a little patience while everything chills in the fridge.
There are no complicated pastry techniques involved. The longest part is waiting for the balls to firm up enough to hold together on their sticks.
Why do cake pops work so well?
Cake pops are practical because they come ready-portioned. They’re easy to serve on Valentine’s Day, at a birthday party or simply with your evening coffee. One little ball feels festive without anyone having to commit to a large slice of cake.
The idea behind this recipe is to make a dessert with a creamy base from the cream cheese and a chocolate flavor from the protein bar. Protein Pudding helps bind the mixture and adds a cookies and cream note. Honestly, it’s just the sort of recipe you can make even if you don’t have any special kitchen equipment.
There’s just one thing to remember: don’t rush the freezing step. If the balls haven’t had time to firm up before you insert the sticks, they may fall apart or start sliding down them.
Cake pops: ingredients and quantities
The ingredient list is short. Stick to the quantities given, as these make the mixture firm enough to shape.
- 35g white chocolate protein bar
- 35g milk chocolate protein bar
- 200g Philadelphia 3% cream cheese
- 10g cookies and cream protein pudding
If your cream cheese is straight from the fridge, let it soften a little before mixing. Room-temperature cream cheese blends much more evenly with the melted bar, so the mixture won’t be lumpy or too stiff.
How do you make cake pops?
1. Prepare the creamy base
Take the white chocolate protein bar and cut half into tiny pieces. Melt the other half over a water bath and mix it with the room-temperature Philadelphia 3% cream cheese.
A water bath works better here than heating the bar directly in a saucepan, as it can easily stick to the bottom if the heat is too high. Gentle heat gives a better result.
2. Mix in the pudding and protein bar pieces
Add the cookies and cream Protein Pudding powder and the reserved protein bar pieces. Stir gently until everything is evenly combined and the mixture holds its shape when lifted with a spoon.
If the mixture feels too soft, put it in the fridge for a few minutes. This makes it easier to shape, and your hands won’t get sticky as quickly.
3. Shape into balls and coat with chocolate shavings
Finely grate the NAX milk chocolate protein bar. Shape the cream cheese mixture into small balls and roll them in the chocolate shavings. Keep the balls on the smaller side, as they’ll stay on their sticks better.
4. Chill and insert the sticks
Put the balls in the freezer for 15 minutes to firm up. Then insert the sticks into the cream cheese balls and chill the cake pops again in the fridge for a while. As they chill, the centers become firmer and the coating stays in place better.
Cake pops and nutrition
This is still a dessert, rather than an everyday staple. That said, it’s useful to know what one serving contains, especially if you’re tracking your protein, fat or carbohydrate intake.
100g of cake pops contains:
- 213Kcal
- 9.8g fat
- 16.7g protein
- 11.9g carbohydrates
- 1.2g dietary fiber
A simple tip: if you’re making these for guests, it’s worth shaping the balls in advance. Just before serving, all you need to do is take them out of the fridge and arrange them on a plate.
FAQ: making cake pops at home
Can you make cake pops the day before?
Yes. Keep them in a sealed container in the fridge so they don’t absorb odors from other foods. Take them out to serve just before you’re ready to eat.
Why do the balls fall apart on their sticks?
Usually, the mixture was too soft or the balls weren’t chilled enough. Putting them in the freezer for 15 minutes helps the mixture firm up.
Can you make this recipe without sticks?
Yes. You’ll end up with little cream cheese balls that you can serve like truffles. The flavor stays the same; only the presentation changes.
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