A couple of years ago someone brought me an Osem Pesach cake, which never got eaten. Seven weeks later, on Shavuot, it was still lurking in the cupboard, taunting me with its very presence every time I looked in there for something else. Action needed to be taken.
But what? These cakes are tolerable at Pesach, unthinkable the rest of the year. How could I persuade people to eat it, so I didn’t have to live with the guilt of throwing it away?
The solution – truffle cake pops. Dead easy, super quick, and let’s face it, once you add sprinkles and a stick, kids will go wild for them. If you have time, you can also dip them in melted chocolate before you add the sprinkles. Yum.
We had three ‘coatings’ for our cake pops – rainbow sprinkles, chocolate sprinkles, and desiccated coconut. We don’t have many artificial colourings in this house as a rule, so with a certain inevitability, Kipper went crazy for the rainbow sprinkles. The grown-ups seemed to prefer the coconut.
I make these in the food processor, but I think it would be a trivial job to crumble the cake by hand (maybe use a grater?) and mix in the other ingredients. These really are super-easy. Kipper helped me to break up the cake into the bowl of the food processor, and then helped to roll the mixture into balls and cover them in sprinkles.
The cake pops are quite soft, and benefit from some time in the fridge to firm up. They do also have a tendency to fall off the sticks halfway through eating them, so I recommend serving with a plate, at a table! You could also dispense with the sticks altogether. The coconut-coated ones, in little paper cases, would be an altogether more sophisticated treat than the ones with sticks (and rainbow sprinkles). Adjust the presentation according to your audience 🙂
One last note, you can vary the flavour easily by your choice of cake and/or jam. We made walnut-raspberry cake pops, but I think chocolate or marble cake with orange marmalade would be yummy, or chocolate chip cake and cherry jam. The possibilities are endless! I also considered dividing my mixture in half and adding cocoa to one part to make some chocolatey and some not, but we were against the clock…. next time…
Oh, and there’s nothing to stop you using any shop-bought cake, at any time of year – you don’t have to wait till Pesach!
Makes 12 truffle cake pops.
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Cheat's truffle cake pops
Ready in 10 minutes from a few store cupboard ingredients, these easy cake pops are always a big hit!
- 1 packaged Pesach cake - approx 250g
- 1 tbsp butter, margarine or cream cheese
- 1-2 tbsp jam, marmalade or other sweet spread
- Sprinkles, coconut etc. to decorate
You will also need
- 12 lolly sticks
In the food processor, blitz the cake into crumbs. Add the butter/margarine and the jam and process till the mixture comes together into a soft ball.
Put the sprinkles etc into bowls.
Take walnut sized pieces of the mixture and roll into balls. Roll/shake in the sprinkles until coated. Place on a plate and continue until all the mixture is used. (I made 12 pops.)
Insert a lolly stick into each ball, and refrigerate until firm.
You can use any cake to make these - you don't have to wait till Pesach!
Another entry in the Dead Easy Desserts challenge 🙂