Cake Pops

These cake pops are made with the leftover bits and pieces of a whole wheat sponge, and use dark chocolate for the coating. The toppings can be varied from chopped nuts or shredded coconut- for a healthier option, to sprinkles- for a more kid friendly option. It’s a fun, no mess treat which is always a hit at kids parties.

What I also love about cake pops is that they are a great way for portion control. Compared to a piece of cake, they are much smaller and much more fun for kids. They are also great for smaller ones, who can easily eat it without making a mess.

What ingredients will be needed?

We used whole wheat vanilla sponge cake for our cake pops. You can use any sponge cake leftovers like chocolate, red velvet etc. To bind the cake together for making balls, we reserved about 2 tablespoons of whipped cream icing that we made to frost our sponge cake. We coated our cake pops using dark chocolate. You could use any of your favorite chocolate. My kids like to add colorful sprinkles on top, whereas I like mine topped with chopped nuts or shredded coconut.

My kids love to get involved in the process of making these. It works well with small kids too, as there is no cutting or cooking involved. So get those odd bits and crumbs that you cut off from your cake to level it, and make these cake pops (which is our favorite part of making a sponge cake).

How long can I store cake pops?

When stored into an airtight container in the fridge, the cake pops stay good for up to a week. You can also freeze the cake pops for up to a month. They are excellent to be made ahead of time, which is a big bonus when planning a party.

Cake Pops

These cake pops use whole wheat sponge cake leftover and dark chocolate. Their small sizes and no-mess feature, makes it a great option for any kids party.
Prep Time 45 minutes
Servings 12 cake pops


  • 2 cups sponge cake (cut off tops and odd bits work perfectly)
  • 2 Tbsp whipped cream icing or cream cheese
  • 2 bars (200 grams) dark chocolate 70% (or any chocolate of choice)
  • sprinkles of choice (optional)
  • chopped nuts / shredded coconut (optional)
  • some bamboo sticks (approx. 15 cm long)


  • Crumble the cake into fine crumbs, either using your hands or a food processor.
  • Add the whipped cream frosting and mix well with your hands until the cake mixture binds together when you squeeze it between your fist. Set aside.
  • Roughly chop the chocolate bar and melt it in a microwave in 30 seconds increments, until it is 75% melted. Stir until all chocolate in uniformly melted.
  • Take the sticks and line a tray with baking paper. Dip the tips (about 2-3 cm) of the sticks into the chocolate and arrange neatly onto the baking paper. Put into the fridge for 10-15 minutes.
  • In the meanwhile, form the cake mixture into small balls by pressing between your palms and rotating. Form even shaped balls of similar sizes.
  • Take the sticks out of the fridge and carefully insert each into the middle of the cake balls.
  • Cover the cake balls with the melted chocolate by placing them into the bowl and rotating until all sides are well coated. Place them into a tray lined with baking paper.
  • Optionally, top your cake pops with sprinkles, chopped nuts or shredded coconut (or any other toppings of your choice).
  • Place them onto the tray lined with a baking paper, and let them set in the fridge for 30 minutes.
  • After the cake pops are set you can transfer them into an airtight container and store into the fridge for upto a week.


  • A fun and easy way to serve the cake pops is inserting them into a half cut orange, which is placed skin side up.
  • If frozen, cake pops could be stored for up to one month.
  • If your sticks are too long, cut them to 15 cm length using a wire cutter or scissors. Shorter sticks are easier for the kids to manage.
  • You can also make the cake pops with leftover, frosted cake. Just crumble it up into fine pieces with hands or by putting into a food processor. No need to add extra whipped cream if your cake is already frosted.

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