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Nigerian Cake Pops

Also known as Nigerian Cake Pops (Party Celebration Innovation)

Nigerian Cake Pops are one of the most enthusiastically adopted modern baking innovations in Nigeria — leftover or freshly baked Nigerian vanilla or chocolate cake is crumbled, mixed with buttercream to bind, rolled into balls, skewered on lollipop sticks and dipped into coloured chocolate or candy coating. The Nigerian interpretation of this international trend adds Nigerian character through the spicing of the cake (nutmeg and vanilla), the use of Nigerian colour combinatio

Nigerian Cake Pops, Nigerian cooking

Ingredients

  • 3 big cups of crumbled Nigerian vanilla cake (freshly baked or leftover — Recipe #365 vanilla sponge)
  • Half a big cup of vanilla buttercream — just enough to bind FOR COATING:
  • 2 big cups of chocolate melting wafers OR candy melting chocolate (any colour)
  • A cooking spoon of vegetable shortening or coconut oil — for thinning the coating FOR DECORATION:
  • Coloured sprinkles, edible glitter, small sugar flowers
  • Lollipop sticks or wooden skewers

Method

  1. 01

    Making the Cake Mixture. Crumble the baked vanilla cake into a large bowl until no large lumps remain. Add the buttercream gradually — a tablespoon at a time — and mix with your hands after each addition. Stop adding buttercream as soon as the mixture just holds together when squeezed into a ball. Too much buttercream makes the pops greasy and heavy.

  2. 02

    Rolling the Balls. Roll tablespoon-sized amounts of the cake mixture between your palms into smooth, firm, uniform balls. Place on a baking tray lined with paper. Refrigerate for 20 minutes to firm up.

  3. 03

    Attaching the Sticks. Melt a small amount of the coating chocolate. Dip the tip of each lollipop stick into the melted chocolate, then push it halfway into each chilled cake ball. The chocolate acts as glue. Return to the refrigerator for 10 minutes to set the sticks.

  4. 04

    Melting the Coating. Melt the coating chocolate or candy wafers in a bowl over a pot of hot water, stirring until completely smooth. Add a cooking spoon of vegetable shortening to thin the coating to a good dipping consistency.

  5. 05

    Dipping and Decorating. Hold each cake pop by the stick. Dip into the melted coating, rotating to coat completely. Lift out and allow excess to drip off. Immediately decorate with sprinkles, edible glitter or sugar flowers before the coating sets. Stand upright in a block of polystyrene foam or a cup of rice to set.

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