Raspberry & White Chocolate Cake Pops Recipe, Dipping and... (2024)

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25 Comments View Comments

1. 2existedJanuary 13, 2022, 8:26 amReply

   2lectures

2. 

   MominaJuly 20, 2020, 10:54 pmReply

   Rating: 5

   Ann, if you were using cocoa powder how much would you add?

3. 

   Pat FairJuly 10, 2016, 1:32 pmReply

   Can you clarify the process for making these in advance? Apparently I can make the cake balls and put them in the freezer for some period of time before dipping them. Can this be for as long a a month in advance of dipping them? I’m making these for a wedding celebration and want to complete the dipping and decorating process three days in advance. Once I am ready to dip them, I want to avoid having the coating crack any issues with condensation. Can I dip the cake balls while they are still frozen, or do they have to thaw to some extent? Then, once they are dipped, can I put them in the refrigerator as soon as the coating is “set” or do you recommend that they be allowed to come to room temperature before putting the in the refrigerator? It will likely be too warm for me to consider letting them sit at room temperature for an extended period of time. Lastly, do they have to be in an airtight container in the refrigerator or would it be okay to store them in cake boxes?
   Thank you so much in advance for any guidance you can provide.

   • 

     Admin HowToCookThatJuly 14, 2016, 3:33 pmReply

     Hi Pat Fair, Ann always says that cake is better fresh. You can freeze some cake recipes well, but in this case we recommend making them no more than a couple of days out to ensure the balls are moist and delicious. If you want to try freezing them, then freeze at the ball stage in an airtight container. Then pull them out a day or 2 prior so you can coat them. They will start to defrost and it is probably best that coat straight away. Don’t make the coating too thin They can be stored in a frost free fridge to set and until you are ready to serve, preferably within a day or two. They should continue to defrost slowly in the fridge in that time. I wouldn’t put them in an airtight container in case you get condensation. The risk is you could get moisture coming through from the fruit/filling. It will be worth experimenting first before you make a large quantity.

4. 

   Svetlana VukolićMarch 4, 2016, 9:46 amReply

   Hi Ann,
   my cake pops are always falling off from the stick when dipping in chocolate. So I put them in the freezer. Now they hold the shape but guess what, they are cracking. What should I do?
   I hope there is a solution.
   Best regard
   Svetlana

5. 

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   JeanetteFebruary 6, 2016, 6:44 amReply

   What kind of frosting did you use for the swirl decorations.?

   • 

     Admin HowToCookThatFebruary 11, 2016, 10:27 amReply

     Hi Jeanette, Ann uses chocolate.

6. 

   Pearlee4528August 24, 2015, 5:00 amReply

   Can you make 8 bit cookies next week? Thanks!!!

   • 

     Admin HowToCookThatAugust 27, 2015, 12:12 pmReply

     Hi Pearlee4528, Ann plans all her bakes well in advance. Thanks for the suggestion anyway.

7. 

   MimiAugust 2, 2015, 5:58 pmReply

   Hi I tried the above recipe but when I put the cake mixture in the microwave the whole mixture turned black in colour. Can you please tell me where I went wrong as this is probably the easiest cake pop recipe and I would like to try it again

8. 

   DanielMay 17, 2015, 10:47 amReply

   Thank you!! So much for your videos they’re really great and I’ve learned a lot from them. I made some nice cake pops and some of your chocolate truffle recipes for a friend’s mum’s birthday. Thank you so much for your videos. ^_^

   • 

     Admin HowToCookThatMay 21, 2015, 12:09 pmReply

     Hi Daniel, These look great. Well done!

9. 

   Pat HornbuckleMay 20, 2013, 4:55 amReply

   Hi Ann, was wondering if I could use frozen straberries instead of rasberries. Thank you, Pat

   • 

     annMay 26, 2013, 10:24 pmReply

     yummmm, yes you could

10. 

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    SiriMay 12, 2013, 1:52 amReply

    Hi Ann! Is it possible to make this as a cake in the oven, and not as cakepops? I tried them as cakepops and they tasted awesome, but i would like to try this combination in other ways 🙂

    • 

      annMay 12, 2013, 7:52 pmReply

      Hi Siri, yes you can make it in the oven as white chocolate and raspberry brownies. Or if you want a different recipe with the same flavour combination try these: https://www.howtocookthat.net/public_html/hello-world/ (first ever blog post)

11. 

    rankiDecember 6, 2012, 1:10 pmReply

    Hi Ann,

    First of all I want to congratulate you in your amazing work! I love the pops and wants to start a small biz in school to sell them, whats your advise in storing them longer? Do you advise to store them in the freezer for longer until I use them for next order? (thats the time I will be dipping them?)

    • 

      annDecember 9, 2012, 1:49 pmReply

      Hi ranki, Well done on starting a business at school, Because the cake is completely enclosed in chocolate they last well in the fridge without going stale. If you intend on freezing them then I suggest you freeze the cake balls before dipping them – as the expand when frozen they can crack if you freeze them after dipping.

12. 

    annAugust 31, 2012, 6:33 amReply

    Hi Narrelle, I like to store them for up to a week in the fridge, they are OK at room temp too but it is hot in Australia. If storing for longer then place in the freezer – to do that you would need to freeze before dipping or they will crack as they freeze (the water in them expands when frozen).

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      NarrelleAugust 31, 2012, 8:15 amReply

      Great. Thanks for your help.

13. 

    JennJuly 17, 2012, 2:13 amReply

    Your cake pops look so perfect and cute.! 🙂 How do you get your candy melts to melt so smooth.?

    • 

      annJuly 18, 2012, 12:13 pmReply

      Hi Jenn, I melt them in the microwave. Use a bowl that does not get hot – 30 sec stir, 20 sec stir, 10 sec stir, repeat the 10 sec stir until smooth and melted.

      • 

        DanaOctober 27, 2012, 10:22 pmReply

        Hi ann, I have had some trouble finding candy melts where I live and I’m not sure if i should use normal white chocolate or not. Should I?

        • 

          annOctober 29, 2012, 9:53 pmReply

          Hi Dana, You can use normal chocolate but you will need to make sure that you keep it in temper or it will not set hard. Candy melts are ‘fake’ chocolate. See this post for more info – https://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/

        • 

          annNovember 10, 2012, 5:04 amReply

          Hi Dana, white chocolate is difficult to keep in temper so it may not set hard on your cake pops. Go to this post and check the ingredients on your chocolate melts to see if you can find something equivalent to the candy melts, https://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/

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Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for crazy sweet creations.

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