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Decadent Chocolate-Drizzled Cake Pops
About This Course
“Decadent Chocolate-Drizzled Cake Pops” is a hands-on mini-course that guides you through creating perfect bite-sized cake pops with professional chocolate finishes. You’ll learn everything from baking and crumbling your cake base to shaping uniform spheres, tempering chocolate coatings, and executing elegant drizzle patterns. By the end, you’ll be able to craft stunning, party-ready treats that taste as good as they look.
Learning Objectives
How to bake a moist cake base optimized for cake pops
Techniques for crumbling and mixing cake with fillings for consistent texture
Molding and chilling methods to form even, crack-free spheres
Proper chocolate tempering for glossy, snap-worthy coatings
Drizzling and decoration tips: two-tone drizzles, sprinkles, and edible embellishments
Storage and transport strategies to keep cake pops fresh and intact
Material Includes
- Step-by-step video demonstrations for each stage
- Printable recipe card with ingredient measurements and timing
- Cake pop shaping guides and stick-insertion templates
- Chocolate tempering cheat-sheets and common troubleshooting tips
- Decoration idea gallery showcasing drizzle styles and color combos
- Access to a private Q&A forum for troubleshooting and sharing photos
Requirements
- Equipment: Standard oven, mixing bowls, rubber spatulas, cake pop stick mold or scoop, lollipop sticks, double boiler or microwave-safe bowls.
- Ingredients: Cake mix or homemade cake batter, buttercream or ganache filling, high-quality couverture chocolate (dark, milk, or white), vegetable oil (for thinning), sprinkles or edible glitter.
- Workspace: Clean, dry surface; parchment or silicone mats; chilled baking sheet for setting pops.
- Time Commitment: Approximately 3 hours total (including bake, chill, assembly, and decorating).
- Skill Level: Suitable for beginners; basic baking familiarity helpful but not required.
- Tips: Chill cake crumbs before shaping to reduce stickiness; keep chocolate at 30–32 °C for optimal temper; practice drizzling on parchment before decorating pops.
Target Audience
- Home bakers looking to expand their dessert repertoire
- Party planners and hosts seeking easy yet elegant treats
- Baking enthusiasts eager to master chocolate-coating techniques
- Beginner bakers who want a quick, approachable confection project
- Small-batch confection businesses or side-hustlers
Curriculum
4 Lessons5h 13m
Ingredients & Cake Base
Optimized Cake Bake
Mix Cake & Filling
Cake Pop Foundations
Shaping & Setting
Decoration & Presentation
Your Instructors
uniquedevservice993@gmail.com
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€42.39€77.89
Material Includes
- Step-by-step video demonstrations for each stage
- Printable recipe card with ingredient measurements and timing
- Cake pop shaping guides and stick-insertion templates
- Chocolate tempering cheat-sheets and common troubleshooting tips
- Decoration idea gallery showcasing drizzle styles and color combos
- Access to a private Q&A forum for troubleshooting and sharing photos
