Scroll to find recipe and step by step instructions.
Servings Size:
makes 14 cake pops
Measurements:
(Recipe in grams below!)
Cake
1 cup All Purpose Flour
1/2 cup granulated sugar
1/3 cup brown sugar
2 tsp ginger
1 tsp cinnamon
1 tsp baking powder
1/8 tsp ground cloves
3 tbsp butter
1 egg
1/2 cup buttermilk
2 tbsp vegetable oil
2 tbsp molasses
1/2 tsp vanilla extract
Mix-ins
1/2 cup white chocolate
Coating
2 & 1/2 cup white chocolate
1 tsp brown food coloring
1 tbsp vegetable oil
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
In a large bowl, add all your dry ingredients (all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, and ground cloves)
Step 2
Lightly mix until combined.
Step 3
Add your softened butter and mix until combined.
Step 4
Add egg and lightly mix until combined.
Step 5
In a separate bowl, add your buttermilk, molasses, vegetable oil, and vanilla extract.
Step 6
Add wet ingredients into mixture and mix until combined.
Step 7
Butter your cake pan and bake on 350 degrees Fahrenheit until a toothpick comes out clean. (25-30 minutes).
Step 7
Once cake is cooled/slightly warm, heat up your first portion of white chocolate (1/2 cup).
Crush cake and then mix in your melted white chocolate until fully incorporated.
Step 8
Scoop 1 tbsp sized balls and roll until smooth. Pop these in the fridge/freezer for 60-90 minutes.
Once cooled, melt remaining white chocolate and dip cake pop sticks ends in the white chocolate. Stick the cake pop stick into each cake pop (about halfway) (optional: take your finger and smooth the chocolate that pops back out around the stick onto your cake pop, to remove the lump on the underside). Repeat for remaining cake pops.
After chocolate around stick is chilled, dip cake pop into white chocolate. Once you take the cake pop out of the chocolate swirl it around to allow the cake pop’s coating to thin a little.
Step 9
Once your cake pops are all coated, dye the remaining chocolate brown (reheat it if needed). If chocolate becomes too thick from the water in the dye, add a tbsp of vegetable oil.
Add chocolate into piping bag and drizzle on top of each cake pop.
Let these chill again and you are done! Store at room temperature or in fridge for up to 10 days!
