Orange cake pops recipe

Orange Cake Pops recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Orange Cake Pops recipe, a perfect treat for any occasion. These bite-sized goodies are bursting with the refreshing flavor of oranges, making them a hit among both kids and adults. With just a few simple ingredients and easy steps, you can create a batch of these irresistible cake pops in no time. Whether you're planning a party or simply craving a sweet indulgence, this recipe is sure to satisfy your taste buds.

Keywords: orange cake pops, recipe, treat, refreshing flavor, easy steps.

Orange cake pops recipe details

Orange cake pops recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

	For the shortcrust pastry:
300 g	flour
200 g	butter
100 g	sugar
1 tsp	freshly grated orange peel
½	vanilla pod, scratched out pulp only
1 pinch(es)	salt
	For the second pastry:
500 g	flour
200 g	butter
250 g	sugar
3	eggs
1 pack(s)	baking powder
90 ml	milk
1 tsp	freshly grated orange peel
4 tbsp	orange liqueur, e.g. Grand Marnier, or orange juice
½	vanilla pods, scratched out pulp only
1 pinch(es)	salt
20 g	vanilla sugar
	For the frosting:
100 g	cream cheese
150 g	orange marmalade
1 tsp	freshly grated orange peel
150 g	white chocolate
	For the decoration:
250 g	white chocolate
	food coloring, orange
	candy sprinkles
	dark chocolate chips

Instructions

You need approximately 60 lollipop sticks or wooden skewers and a bracket (e.g. a thick Styrofoam plate).

For the shortcrust pastry:
In a food processor, briefly mix all pastry ingredients, as cold as possible. Shape to a ball, cover with cling film and put for an hour into the refrigerator. Press the pastry on the bottom of a springform pan and bake in the preheated oven at 180°C for 20 minutes. Leave to cool.

For the second pastry:
Whisk the butter until fluffy. Add sugar and vanilla sugar, whisking constantly. Add the eggs by and by and stir in between always for 30 seconds at the highest level. Sift in the flour and the baking powder and stir until smooth. In another bowl, combine orange peel, milk and liqueur. Add spoon by spoon to the mixture. Spread the pastry onto a greased baking sheet. Bake at 180°C for 20 minutes. Allow to cool

Finely crumble both pastries into a large bowl and mix thoroughly.

For the frosting:
Melt the chocolate in a water bath or a microwave. Combine the cream cheese with orange peel, orange marmalade and the melted chocolate until smooth. Add spoon by spoon to the crumbles until moist enough to easily form balls, but not wet and gooey.

Then roll the mass into balls, about 4cm in diameter. Place them on a baking sheet lined with parchment paper. Refrigerate for an hour.

For the decoration:
Melt the white chocolate in a water bath. Dip ever a lollipop stick into the chocolate and fix a ball on top. If the chocolate is not smooth enough you might add some coconut oil.

Dip the cake pops into the melted chocolate until well coated. Keep the sticks rolling in your hands until the chocolate is dry enough not to drip down anymore. Garnish with orange food colour, candy sprinkles and chocolate chips.

Put the cake pops into your bracket and store in the refrigerator until required.

Preparation time:
ca. 2 hrs
Cooking / Baking Time:
ca. 40 min
Resting time:
ca. 3 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a