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Festive Kosher Purim Cake Pops for Perfect Mishloach Manot Gifts

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Dairy (Milchig)

Purim cake pops are bite-size balls of moist vanilla cake mixed with frosting, dipped in colored white chocolate and decorated with sprinkles. They make a festive addition to mishloach manot packages.

Tips for Smooth Cake Pops

Crumble the cooled cake finely and add frosting a little at a time, just until the mixture holds together; too much makes the pops heavy and sticky. Chill the balls well before dipping so they don’t crack or fall off the sticks. If the coating gets thick, microwave it for 10 to 15 seconds.

Kosher Notes

Most white chocolate contains milk, so these cake pops are usually dairy. To make them pareve, use a non-dairy milk in the cake, pareve frosting and a pareve white coating. Check all products for a reliable hechsher.

Storing

Keep refrigerated for up to 5 days; wrap individually for gifting.

Festive Kosher Purim Cake Pops for Perfect Mishloach Manot Gifts
These festive cake pops are perfect for Purim mishloach manot gifts, featuring moist vanilla cake centers coated in colorful chocolate that kids love to help make.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 24 cake pops
Course: Dessert
Cuisine: Jewish
Calories: 185
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1/2 cup milk or non-dairy milk
  • 1 teaspoon vanilla extract
For Assembly and Coating
  • 1/4 cup vanilla frosting store-bought or homemade
  • 16 ounces white chocolate melting wafers or chopped white chocolate
  • 24 cake pop sticks
  • food coloring gel or liquid, assorted colors
  • sprinkles optional, for decoration

What I use for this recipe

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Method
 

Make the Cake
  1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine oil, egg, milk, and vanilla extract. Mix well.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Don't overmix.
  5. Pour batter into prepared pan and bake for 22-25 minutes, until a toothpick inserted in center comes out clean.
  6. Cool completely in pan, then turn out onto a cutting board.
Form the Cake Pops
  1. Crumble the cooled cake into fine crumbs using your hands or a food processor.
  2. Mix in frosting, 1 tablespoon at a time, until mixture holds together when squeezed but isn't sticky. You may not need all the frosting.
  3. Roll mixture into 24 balls, each about 1.5 inches in diameter. Place on a parchment-lined baking sheet.
  4. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Coat and Decorate
  1. Melt white chocolate in microwave in 30-second intervals, stirring between each, until smooth. Divide into separate bowls if using multiple colors.
  2. Add food coloring to create desired colors, stirring until evenly distributed.
  3. Dip each cake pop stick about 1/2 inch into melted chocolate, then insert into a cake ball, pushing about halfway through.
  4. Return to refrigerator for 10 minutes to set the connection.
  5. Working one at a time, dip each cake pop into melted chocolate, letting excess drip off. Tap gently on rim of bowl to remove excess.
  6. Add sprinkles immediately if using, while chocolate is still wet.
  7. Stand cake pops in a styrofoam block or cake pop stand to dry completely, about 15 minutes.

Notes

Store finished cake pops in refrigerator for up to 5 days. For gifting, wrap individually in cellophane bags or arrange in boxes. If chocolate becomes too thick while dipping, microwave for 10-15 seconds to thin. Make sure cake balls are cold before dipping to prevent cracking.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 95mg 4%
Dietary Fiber 0.5g 2%
Total Sugars 24g
Protein 2.5g 5%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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