Not Too Sweet Cake Batter Recipe For Cakepops

Baking By ljdesigns Updated 16 Oct 2013 , 2:57am by ljdesigns

ljdesigns Posted 12 Oct 2013 , 5:35am
post #1 of 5

Hi All,

 

I'm new here and experimenting with different cake batter recipes that will work best with cake pops. I make my cake pops the "handmade" way with cake and frosting. Has anyone come across a good recipe that is not too sweet? I've tried altered boxed cake recipes as well as from scratch, but I feel I might have better luck with a recipe from scratch since I can alter the sugar myself. Will this affect the overall cake if I lessen the amount of sugar of a recipe?

 

Also, if you have any suggestions for a "not too sweet" frosting would be great as well!! :)

 

Thank you for any help!

4 replies
-K8memphis Posted 12 Oct 2013 , 4:50pm
post #2 of 5

yes changing the sugar enough to impact the flavor could affect the outcome--

 

my thought for you is instead of deleting sugar--add tang--add raspberry--add lemon--

 

perhaps think 'balance" rather than less sweet--

 

meringue buttercreams are less 'sweet'--don't know how they do with cake pops but they are preferred for the not cloying sweetness of some american buttercreams --the kind made with all powdered sugar and oh btw--using buttermilk instead of your usual liquid will tamp that down too--or use cream cheese icing--but then you gotta watch the refrigeration thing

ljdesigns Posted 14 Oct 2013 , 3:38pm
post #3 of 5

Thank you for your input, K8memphis!  I'm going to do more experimenting today :)

carmijok Posted 14 Oct 2013 , 4:01pm
post #4 of 5

AI worked for a bakery that used only compressed cake...no icing added...to make their cake balls. The result was a lot less sweeter taste according to all our customers. The owner started doing this years ago before it became mainstream as a solution to do something with all her leftover cake scraps.

We would crumble the cake, spread it out on sheet pans and let it dry a bit ( sometimes overnight) and then start squishing and kneading it until it was the consistency of cookie dough. The result is a cake ball that is far less sweet than one you mix with frosting. It's just cake!

ljdesigns Posted 16 Oct 2013 , 2:57am
post #5 of 5

Thanks Carmijok! I'll add it to my experiment list! :)  

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