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Nussecken Cake Pops

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  • Author: Bake to the roots
  • Prep Time: 50
  • Total Time: 120
  • Yield: 14 1x



For the cakepops

  • about 18 oz. (500g) baked cake (e.g vanilla or nut)
  • 1.83.5 oz. (50-100g) cream cheese

For the decorating

  • 5.37 oz. (150-200g) white chocolate (or candy melts), melted
  • 1.83.5 oz.(50-100g) semi-sweet chocolate, melted
  • coconut oil (optional)
  • 2 oz. (60g) mixed nuts (eg. almonds, walnuts, pecans, hazelnut), chopped and roasted
  • cake pop sticks


  1. Bake a cake (vanilla or nut) and let cool down completely or use one you already have at home. Add to a large bowl and rub between your hands to get fine crumbles (you can also use a food processor for that). Add a small amout of the cream cheese and mix until you get a moist and sticky mix (add more if the mix is not holding well together). Set aside.
  2. Melt the white chocolate or candy melts in a small bowl over simmering water. You dont have to melt all at once – you need just a small amount right now. Make sure no water can get into the bowl or you will end up with one ugly mess. Once the chocolate is melted, take it from the heat and set aside.
  3. Form small (two-bites-size) triangles with the cake pop dough. Dip the cake pop sticks into the melted chocolate and stick them into the triangles on one of the shorter sides – be careful not to break the cake pop. Place on a baking parchment or a baking mat and let cool in the fridge for at least 1 hour.
  4. While the cake pops are cooling, chop the nuts and place in a small bowl or on a small plate. Melt the remaining chocolate – white and dark. If the chocolate is too thick, add some coconut oil to get it more runny. Take the cake pops out of the fridge and dip into the white chocolate – be careful not to break them or let them slip into the chocolate. Place on a cake pop stand (or similar) and let dry just a bit. The surface should not be dry, just not dripping anymore. Dip into the chopped nuts so everything is covered. Place on the stand to let dry completely. As soon as the chocolate is dry and the nuts stick well, dip one corner of the triangle in the melted dark chocolate. Let dry again.


  • Happy ESC!