Due to its delightful flavor and adorable appearance, the cake pop became a very well-liked snack.
However, due to its distinctive flavor and texture, many people questioned if the cake pop was genuinely raw.
Cake pops are not raw. Cake crumbles are used to make the cake pops, which are then combined with icing, condensed milk, or melted chocolate to add moisture and give them a wet, raw-like texture.
This article describes what cake pops are and the reasons why they are not raw (even if they may seem like it).
What are cake pops
A cake ball, which is a baked cake that has been rolled into balls and coated with candy, is what makes a cake pop look like a lollipop.
Even though cake pops were already popular before the coffee giant introduced its version, they saw an increase in popularity after Starbucks introduced them to its menu in 2011.
How to make cake pops
Here is a quick rundown of what to expect when making these straightforward cake pops:
Bake a Cake
In a bowl, combine the cake mix, water, oil, and eggs.
Bake the batter at 350 degrees F for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Pour the batter into a greased 9×13-inch baking dish.
Crumble, Stir, and Roll
Crumble the cake in a sizable basin after allowing it to cool fully.
Cake crumbs should be mixed with frosting before being covered and chilled in the refrigerator.
Roll the mixture into balls of a consistent size using your hands. Set in a baking pan.
Stick, Coat, and Serve
Candy melts can be melted in a double boiler or the microwave.
Each ball should have a lollipop stick inserted into it before being gently dipped into the molten chocolate.
If desired, decorate. To harden, place upright in a block of Styrofoam.
What is the coating on cake pops?
Use almond bark, pure white chocolate, candy coating, or candy melts for the coating. Be sure to cut any almond bark or pure white chocolate before melting it.
To thin it out and make it easier to use as a coating, melt it down with 1/2 teaspoon of vegetable oil. It also works with milk, bittersweet, or semi-sweet chocolate.
Are Cake Pops Made From Raw Cookie Dough?
Cake pops are perfectly safe to eat because they are not produced from uncooked dough.
When cake pops first gained popularity, lots of customers criticized the confection for being undercooked.
This misunderstanding is probably caused by the fudgy texture of cake pops. It resembles raw cookie dough more than cake.
To produce a cake pop, however, raw dough is not baked into a ball shape.
There may be equipment available that claims to create “cake pops,” but that is not exactly how they operate.
They are created by combining icing and crumbled cooked cake. The cake absorbs a lot of moisture from the frosting, giving it a “wet” and uncooked texture.
The dough is then formed into a tiny ball once the ingredients have been combined. The cake loses a lot of air when it is rolled and mounded down.
So it has a completely different texture from a typical cake, which is airy and crumbly.
Specifically, one that resembles unbaked cookie dough more than cake.
Given all of these elements, it is understandable why some individuals believe they are eating the fresh dough.
But don’t worry—they’re not at all raw! Due to the large number of ingredients used in this delicacy, some individuals feel that cake pops do not taste undercooked.
Getting the ideal amount of cake and frosting might be difficult. The cake pops feel considerably more “wet” if too much icing or condensed milk is added to the cake.
You won’t ever have to worry about undercooked cake pops, no matter how much icing is used in the cake pops!
Not uncooked dough, but already baked cakes are used to make them.
Are cake pops raw?
No, the completely cooked cake is used to make cake pops. Cake pop bakers can find advertisements and products, but that is not how cake pops are manufactured.
Your cake will probably be undercooked as a result of these instruments!
A cake must first be baked, then crumbled before being topped with melted chocolate, condensed milk, or frosting that resembles liquid.
After being adorned, the cake pops are dipped in chocolate or icing.
When a cake is baked with too much liquid added, the texture of the cake pops is occasionally underdone.
Nothing about the cake pops’ fudgy texture results from underbaking them.
If the baker underbaked the cake before making the pops, they could very well be undercooked.
However, it is not how they were intended to be!
There is no need to be concerned about acquiring food illness or salmonella when eating cake pops because they are not undercooked.
Despite their unusual texture, they are safe to consume.
Can You Make Raw Cake Pops?
No, and yes. No-bake cake pops are possible, but there are a few guidelines you need to follow.
Boxed cake mix is typically combined with icing and other ingredients to create no-bake cake pops. However, they omit eggs from the recipe.
This is very significant!
Make sure the recipe is egg-free if you choose to make a no-bake or raw cake pop.
Uncooked eggs are dangerous to consume and can result in serious problems like salmonella or food poisoning. The FDA claims that eating uncooked flour can potentially be harmful.
To prevent any infections, it is recommended to create cake pops the old-fashioned method using baked cake.
Produce sure the recipe you use doesn’t call for eggs before attempting to make a raw cake pop.
If you don’t want to put in the time and effort to prepare a cake, try this recipe from Her Modern Kitchen.
In conclusion, Truth be told, cake pops aren’t all that raw. They are merely cake crumbs.
The addition of white chocolate or condensed milk to the crumbled cake gives them an excessive amount of moisture and a taste similar to uncooked cookie dough.
It is included to help the crumbled cake come together into the proper shape.