Condensed Milk Cake Pops

Condensed milk cake pops are little cakes on a stick made from ready-made sponge cake: the crumbs are mixed with condensed milk, rolled into balls, put on a stick, and coated in chocolate with festive sprinkles. No oven needed at all, and kids absolutely love these little cakes. Spoil and love your children - recommended!

Condensed Milk Cake Pops

Cake pops made from sponge cake crumbs and condensed milk, coated in chocolate and bright festive sprinkles. No oven required - kids love them.

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Prep Time 30 minutes mins

Cook Time 0 minutes mins

Chilling in the fridge 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 15 pieces

Ingredients Method Notes

Ingredients

  

• 300 g ready-made sponge cake
• 200 ml condensed milk
• 100 g chocolate
• 5 ml whipping cream one teaspoon, into the chocolate
• festive sprinkles for decoration

Method

 

1. Grind the sponge cake into crumbs with a blender.
2. Add the condensed milk and mix with a spoon into a sticky, even consistency.
3. Shape the mixture into balls about the size of a walnut.
4. Melt the chocolate over a double boiler, take it off the heat, and add a teaspoon of cream - the chocolate will thicken to a ganache-like consistency, making it easier to apply. Don't remove the double boiler: if the chocolate thickens too much, warm it up again.
5. Insert a stick or skewer into each ball, dipping it in chocolate first, and put them in the fridge for 15-20 minutes until the base sets.
6. Dip the set cake pop in chocolate and spread it over the ball with a knife or spoon. If the chocolate is plain, without cream, let the excess drip off.
7. Stand the pop upside down on a plate with sprinkles poured on ahead of time, and coat the sides as well.
   
8. In this position, put the pops back in the fridge for another 30 minutes. If you like, glue decorations on top. Bon appetit!
   

Notes

Decoration is entirely up to your taste and imagination: sprinkles, sugar figurines, chocolate strands.

Tips

• A spoonful of cream in the melted chocolate is the main trick: the chocolate thickens to a ganache-like consistency, which is much easier to apply to the pops.
• Don't remove the bowl from the double boiler. If the chocolate thickens too much, put the bowl back and warm it up to a workable consistency again.
• Dip the stick in chocolate before inserting it into the ball - that way it sticks firmly and the pop won't fall off.
• Two trips to the fridge: 15-20 minutes after inserting the sticks, and another 30 minutes after coating with chocolate.
• Pour the sprinkles onto a plate ahead of time and set the finished pop upside down right on it - that way it's easy to coat both the bottom and the sides.
• If the chocolate is plain, without cream, just let the excess drip off after dipping.