Ube Cake Pops
Ube Cake Pops are colorful, bite-sized treats made from ube cake that are perfect for parties. They're soft and fudgy inside with a sweet shell that makes everyone smile.
Servings: 24 pops
Calories: 150kcal
Ingredients
Main Ingredients
- 1 9-inch cake or 12 cupcakes Ube cake, baked and cooled Store-bought works too.
- 1/3 to 1/2 cup Ube halaya (ube jam) or vanilla frosting If using plain frosting, add 1/2 to 1 teaspoon ube extract.
- 2 tablespoons Cream cheese, optional Soften it first for a tangy flavor.
- 1 to 2 tablespoons Powdered sugar Only if your mixture feels too wet.
- 12 to 16 ounces White chocolate chips or candy melts For the coating.
- 1 to 2 teaspoons Neutral oil or coconut oil To thin melted coating.
- Sprinkles, crushed freeze-dried berries, or toasted coconut For decoration.
- Lollipop sticks Essential for cake pops.
- Shortening or a bit more oil Backup if coating is still too thick.
- Styrofoam block or a colander turned upside down For drying the pops upright.
Instructions
Mix Ube Cake Crumbs and Frosting
- Crumble the ube cake into a large bowl. Rub the cake between your fingers until you get fine, even crumbs with no big chunks.
- Add a spoonful of ube halaya or frosting at a time and mix with a spatula or your hands until you achieve a moist mixture that holds together when pressed but is not sticky.
- If it’s too wet, sprinkle in a bit of powdered sugar or more cake crumbs; if too dry, add a teaspoon of frosting and mix again.
- Aim for a smooth consistency that can be shaped like play dough, ensuring not to add too much frosting.
Form Balls
- Use a small cookie scoop to keep sizes even, then roll the mixture into smooth balls with your hands, aiming for 1 to 1.25 inches.
- Place them on a parchment-lined tray. If any look cracked, press gently and roll again.
- Chill the tray for 15 to 20 minutes in the fridge or 5 to 10 minutes in the freezer to firm up.
- Melt a little coating and dip the tip of each lollipop stick about 1/2 inch in, then insert it into the center of each ball.
- Set them back in the fridge for 10 minutes to set the seal.
Dip in Coating
- Place your coating in a microwave-safe bowl or double boiler and heat gently until smooth.
- If it feels thick, stir in 1 teaspoon of oil to achieve a pourable consistency.
- Take 2 to 3 balls out of the fridge at a time, dip each straight down, lift straight up, and avoid stirring.
- Gently tap the wrist of the hand holding the stick to shake off extra coating and rotate while tapping.
- Stand the pop upright in a Styrofoam block to set.
Decorate
- Sprinkle while the coating is still tacky to ensure decorations stick.
- For neat drizzles, let the base coat set and use a spoon or piping bag for contrasting zigzags.
- You can also roll the tops in toasted coconut or sprinkle with edible glitter.
Notes
These Ube Cake Pops can be stored in an airtight container in the fridge for up to 5 days. They can be frozen as well—thaw in the fridge uncovered to avoid condensation.