Writing by Cathy Deutsch
Photography by Justin Negard
Move aside sweet-yet-flavorless Hanukkah gelt that claims to be chocolate, there’s a new chocolate-based Hanukkah tradition in town, thanks to Sweet Delites in Somers. Meet the dreidel cake pops: they’re soft, moist and delicious. And it’s pretty simple to make as well.
All you need is a box of cake mix (or make your own if that’s your thing), some buttercream frosting, candy chocolates, a few utensils and a few hours so the cake can harden in the fridge before you make the pops.
“Decorating these was so much fun,” says Jill Acerno who co-owns the bakery with her husband, Rui Soares. “We take great pride in making them delicious and beautiful to give as gifts.”
Dreidel Cake Pops
Ingredients
1 box cake mix (vanilla or chocolate)
1 cup water
1/2 cup vegetable oil
3 eggs
1 cup buttercream frosting
12 oz. of candy/chocolate melts – your choice color
Sprinkles
Cookie scoop
Lollipop sticks
Directions
Preheat the oven to 350°F. Grease a 13” x 9” cake pan.
In a large bowl, whisk together cake mix, water, oil and eggs until combined. Pour into the cake pan and bake according to package directions. Cool completely.
Line a small baking sheet or plate with wax or parchment paper. Crumble cooled cake into a large bowl. Add frosting and stir with a wooden spoon or beat on low speed until the mixture resembles wet sand, but is not smooth– about 30 seconds if using an electric mixer.
Scoop one tablespoon of the cake mixture and roll it into a 1-inch ball. Place on the lined plate. Repeat until done. Refrigerate for at least four hours or freeze for 30 minutes.
Melt candy or chocolate melts according to the package instructions and place in a two-cup liquid measuring cup or tall drinking glass.
Take a few cake balls out, leaving the others in the fridge as you work so they stay cold. Dip the tip of a lollipop stick into the melted chocolate and insert about halfway into the cake ball.
Dip the cake ball into the chocolate, making sure to cover the base where the stick and cake ball meet, and turn to coat.
Remove and gently tap on the side of the cup to let excess coating drip off.
Decorate with sprinkles if desired. Place upright in a styrofoam block or cardboard box. Let stand until the coating is set.
Get the recipe for their chocolate-covered Oreos here and reindeer cake here.
This article was published in the November/December 2023 print edition of Connect to Northern Westchester.
Cathy Deutsch
Cathy Deutsch is a resident of South Salem and a former local shopkeeper in Katonah and Mount Kisco. She previously wrote a restaurant column for The Country Shopper and is currently a contributor to several local publications. Additionally, Cathy’s personal essays have been published on noted on-line platforms including Dorothy Parker’s Ashes. “Writing has always been my passion, and I’m very excited to be writing for Connect to Northern Westchester,'' she says.
