First, let me show you how cute these easy-to-make little apple and honey cake pops really are.
These were super easy to make, and are really a variation on my cheat’s truffle cake pops, which I made for Pesach a couple of years ago. For Rosh Hashanah, I used a bought apple cake (Osem apple crumb cake) and added a little honey to create the cake pop mixture, then dipped them into melted white chocolate coloured with a few drops of red food colouring. Simple!
To be honest, I only used the white chocolate/food colouring combo so that I could keep them parve (dairy free). If you’re not bothered about a bit of dairy, you can use ready-coloured candy melts. Then it’s only 3 ingredients!
Kipper thought these cake pops looked “beautiful!” and was keen to sink her teeth into one before I’d even finished taking the photographs. I managed to put her off long enough to snap the pics – just! Phew!
Each tasty cake pop has the delicious flavour of lightly spiced, sweet apple cake, enhanced by a creamy vanilla coating of white chocolate – YUM! They would make a gorgeous little treat on Rosh Hashanah afternoon, or could even be served as a light dessert at the end of a big yomtov meal. Kids and adults alike love them!
I made two variations – one as shown above, with the apple on the top of the stick, and another as shown below, with the apple on the bottom of the stick like a toffee apple (caramel apple). The second version is easier to make – simply dip the cake pop in chocolate and then stand up on a parchment-lined baking tray. However, the first one definitely looks cuter, in my opinion. Ah, you’re grown-ups, you can decide for yourselves!
If you’re really in a huge hurry, you can skip the melted chocolate and roll the cake balls in some red sprinkles instead.
For the leaves, use small herb leaves like baby basil or mint leaves, or cut leaf shapes out of green paper. A small piece of cocktail stick secures them to the pops.
Of course these beautiful apple cake pops would also be perfect for autumn, back-to-school, apple day, or all sorts of other occasions, not just Rosh Hashanah. Go wild!
This recipe made 14 apple & honey cake pops, but obviously the number will vary a little depending on the size you make them. Shana Tova everybody!
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
- 1 400g apple cake
- 2 tbsp runny honey
- 250g white chocolate chips
- Few drops red food colouring
- Cake pop sticks
- Cocktail sticks (optional)
- Small edible leaves or paper leaves (optional)
- Line a baking sheet with parchment.
- Crumble the cake into a mixing bowl and use a fork to break it into crumbs. Add the honey and mix well to give a moist mixture that holds together when pressed into a ball. (Depending on your cake, you may need to add a little more honey.)
- Take small pieces of the mixture and roll into balls about the size of a large walnut. Place on the baking sheet.
- Once all the mixture is rolled into balls, use the end of a cake pop stick or a toothpick (cocktail stick) to shape the top of the balls to resemble an apple. Place the tray into the freezer.
- Melt the white chocolate, then stir in the food colouring until you get an acceptably red colour.
- Dip the end of a cake pop stick into the chocolate, then insert into the bottom of a cake ball. Dip the cake ball into the melted chocolate to coat, then either stand on the parchment lined sheet, or insert the end of the stick into a cup of rice or ptitim to stand up.
- Once all the cake pops are covered, place in the fridge to firm up.
- Cut the cocktail sticks into 1.5cm sections, and use these to secure the leaves onto the cake pops.
- Store in the fridge until ready to serve.