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Poppy Seed and Raisin Cake Pops

Poppy Seed and Raisin Cake Pops

Course Dessert
Cuisine American
Keyword cake pops, poppy seed cake pops
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 50 cake pops
Calories 197kcal


  • 1 Biskvit Cake
  • 1/2 cup Poppy Seeds
  • 1 cup Raisins
  • 1 cup Heavy Whipping Cream very cold
  • 1/2 cup Sugar
  • 50 Candy Sticks sold in most craft stores
  • 2 Chocolate Melts sold in most craft stores


  • Break “beskvit” cake into tiny little pieces. Add raisins and poppy seeds to it.
    Poppy Seed and Raisin Cake Pops
  • Beat whipping cream and sugar, until you get thick texture,. Be sure not to over beat, cream can become runny. Mix in cream into all your ingredients; add a bit at the time. Make sure the texture is not runny and sticks together.
  • Make balls out of cake texture, using ice cream scoop. Place them on tray. Dip end of candy stick into chocolate, stick it inside the cake pop. Refrigerate about 10 minutes or until chocolate hardens.
    Poppy Seed and Raisin Cake Pops
  • Remove cake pops from fridge and melt chocolate melts. The best way to melt chocolate is on steam from boiling water. Boil water in pot, on top place bowl. Mix while it is on boiling water, until completely melted. Keep your bowl on the pot so the chocolate stays melted.
  • Dip cake pops one by one into chocolate. Sprinkle with poppy seeds or just place one piece of raisin on top. Let them dry by sticking them into paper box or you can make same stand as I have.
    Poppy Seed and Raisin Cake Pops


Calories: 197kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 40mg | Potassium: 122mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg