cake pops with camelina honey

Camelina Cake Pops

35 minutes

1h 15

12 portions


[Vanilla Frosting]

3/4 cup of unsalted butter, softened

1/2 c. tsp. (3 ml) of vanilla extract

2 cups (500 ml) of icing sugar


[Honey pound cake]

1 1/2 cup (375 ml) of flour

1/4 tsp. (1 ml) of salt

1 tsp. (5 ml) of baking powder

1/2 cup (125 ml) of butter, softened

1/2 cup (125 ml) of virgin camelina oil Signé caméline

1/2 cup (125 ml) of sugar

5 eggs

1/4 cup (65 ml) of camelina honey Signé Caméline

1 tsp. (5 ml) of vanilla extract


[Chocolate Frosting]

1 bar (48 g) of milk chocolate with camelina oil Signé caméline

1 bar (48 g) of 70% dark chocolate with camelina oil Signé caméline


[Vanilla Frosting]

  1. In a bowl, mix the butter with the vanilla using an electric mixer, until it becomes creamy.
  2. At low speed, gradually add the sugar and mix until the icing becomes smooth and frothy.

[Honey pound cake]

  1. Preheat oven to 325 °F (160 °C).
  2. In a bowl, mix the flour with the salt and baking powder.
  3. In another bowl, whisk the butter with the sugar, using an electric mixer.
  4. Add the eggs, honey and vanilla in the second bowl. Whisk until a homogeneous preparation is obtained.
  5. Gradually stir in the dry ingredients and mix with a wooden spoon until a homogeneous preparation is obtained.
  6. Line a bread pan with parchment paper, then pour the dough into it. Equalize the surface.
  7. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool on a rack.
  8. In a large bowl, crumble the cake using a fork or a robot mixer. If the cake is dry, it will crumble more easily.
  9. Add the vanilla icing to the crumbled cake and mix with a fork or a spatula.
  10. Form round balls, the size of a walnut, rolling them in the palm of the hand.

[Chocolate Frosting]

  1. Melt the chocolate bars in a double boiler.
  2. Dip the tip of a 1 cm stick in the chocolate and prick a ball; repeat this operation with every balls.
  3. Place the cake lollipops in the regrigerator for 2 hours.


  1. After the regrigeration period, soak the lollipop balls in the bowl of melted chocolate so that they are well covered. Let cool for 5 minutes, until the chocolate hardens.
  2. Decorate the lollipops with candies or treats.To apply them, dip one of the surfaces of the candy in the chocolate and then affix it to the cake ball.