Chocolate Pop Cake by Chermaine Yong

You can make this by using a ready made sponge cake or you can bake it by yourself.

Step 1 -

Break it up in a large bowl. 

Add in cream cheese and mix it through the crumbed cake until evenly incorporated.

(Add more cream cheese if necessary to achieve a mixture that holds together easily. The consistency should be almost like a thick, crumbly dough).

Step 2 -

Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. As you are rolling, press the dough together to make sure its compacted tightly - you don’t want them falling apart later on.

Place balls on a baking sheet lined with parchment paper.

Step 3 -

Refrigerate for about 30 minutes to 1 hour, or until the balls are cool and hard. 

MELT THE CHOCOLATE BAR OR CANDY MELT - use a microwave (30 seconds at time) or a double broiler for best results.

Once the chocolate is melted and cooled to room temperature, stick the cookie or pop stick into each cake pop, and dip the balls until completely coated and smooth.

Coat the tops with a few sprinkles right after you dip the cake pops.

(Use any decorations you want.)

- DONE -

I wrapped each cake pops in a clear bag with ribbon for a better presentation.