Mini Valentine’s Chocolate Cake (Cheat)



I went through so much to get this cake to work (none of which should discourage you from making it! You’ll see…)


So Valentine’s Day is coming up, and I figured I’d find a mini chocolate cake to bake in my heart-shaped cake pan and share that with you guys!


I found the perfect recipe. I precisely measured out all my ingredients and mixed them together, only to find that the batter had turned into a thick dough instead of a silky cake batter. In my state of despair, I added in a splash of milk to thin the batter, but no luck. I was utterly confused. Everything was perfect…right?

I decided to take a look at the recipe again, reading the first ingredients and – oh. It called for 1/2 cup of flour, but because I’m so used to making full-sized cakes, my mind automatically processed it as 1 1/2 cups. uGH. Unfortunately, I had to discard that batter (after eating a bit of it, of course), and starting over. You can observe this failure here:


Also, the cake is meant for a 6-inch circle pan, but mine is heart-shaped so it’s smaller. I had a little bit of leftover cake batter, which I made into a cute little bear cake! I was planning on drawing on it’s little eyes and nose and mouth with melted white chocolate, only to find that I don’t have white chocolate at home. Since when is that a thing?? What happened to my emergency stash of 3 white chocolate bars?

And lastly, lighting was not my friend today. I must’ve tried taking photos in at least 6 different locations around the house, hence the inconsistency with backgrounds in these photos.



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Despite all that, the cake itself turned out amazing. Look at how fluffy it rose! It’s so fluffy and has the perfect chocolate flavor to it. If you wish, a chocolate ganache would pair beautifully with it, but a dusting of icing sugar works just fine as well.




Mini Valentine’s Chocolate Cake

Adapted from Dessert for Two

Makes one 6-inch round cake


  • 1/2 cup (70g) all-purpose flour
  • 5 tablespoons (37g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/3 cup vegetable oil
  • 1/2 cup (100g) sugar
  • 1/3 cup full-fat sour cream or yogurt
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon warm coffee
  • 1/4 cup mini chocolate chips
  • Powdered sugar or chocolate ganache (optional)


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda
  3. In a separate bowl, whisk together the oil, sugar, sour cream or yogurt, egg, vanilla extract, and coffee
  4. Pour the wet ingredients into the dry and mix until just combined. Fold in chocolate chips
  5. Transfer the batter into a lined and greased 6-inch round cake pan and bake for 29-32 minutes, or until a toothpick inserted in the center comes out clean
  6. Dust with powdered sugar or drizzle with chocolate ganache (optional)

Best Banana Cake with Cream Cheese Frosting (Cheat)

I don’t bake with fruit much, but bananas are an exception.


Banana bread and banana cakes – I could never get enough.




I had such a difficult time letting the cake cool enough to be frosted. As soon as I took the beautifully baked cake out of my oven, the entire kitchen was filled with the aroma of banana cake. It might not sound that appealing, but trust me, it took so much mental effort to not eat the entire cake right there and then. It smelled that good. It was honestly driving me crazy, and I went on this rampage around the house, desperately trying to find something to satisfy my cravings so that I wouldn’t eat the cake before frosting it. I was so keen on eating banana cake that I didn’t even want chocolate truffles, and let me tell you – I never turn down chocolate truffles…well, until now.

Finally, I had no other choice but to eat something completely different. I microwaved a plate of homemade dumplings leftover from yesterday, covered them in vinegar (I love vinegar), and ran away from the banana-scented kitchen. At last, my taste buds had calmed down and I could focus on other things again as my banana cake cooled in the kitchen.

Soon enough, my cravings started up again and I figured it was time to frost the cake up and start eating.


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I think I knew how good this cake was going to be, but nevertheless, tasting it for the first time blew me away. The banana cake is everything you’d want a cake to be. It had a crumb similar to banana bread, only fluffier. The flavour of banana was definitely there, and it paired so beautifully with the cream cheese frosting. I mean, the cake itself was amazing, but the cake and the frosting go together like peanut butter and jelly. It was a perfect combination of flavours and I’m so in love.


Oh, and in case you were wondering, the cake was gone within two days. It was that good.


Best Banana Cake

Adapted from Sally’s Baking Addiction


For the cake:

  • 3 large ripe bananas, mashed (1 and 1/2 cups)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 and 1/2 cups (360ml) buttermilk, room temperature

For the frosting:

  • 8 ounces (224g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt


  1. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit
  2. For the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt
  3. In another bowl, use an electric hand mixer or in a stand mixer, beat the butter on high speed until smooth and creamy. Add the sugar and brown sugar and beat until creamed together
  4. Mix in the eggs and vanilla, before adding in the mashed bananas
  5. Add the dry ingredients into the wet ingredients, 1/3 of a time and alternating with the buttermilk (Stir in 1/3 of the dry ingredients, stir in 1/3 of the buttermilk, and repeat with the remaining). Do not over mix
  6. Spread the batter into a greased and/or lined 9×13 inch baking pan and bake for around 50 minutes until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting
  7. For the frosting, using an electric hand mixer or a stand mixer, beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt.. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes
  8. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving
  9. Cover leftover cake tightly and store in the refrigerator for 5 days

My 17th Birthday Cake (Cheat)

~5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos~


Guess who’s 17 years old!


I have a love-hate relationship with birthdays. I love everything about them, except the fact that I’m another year older. I prefer other people’s birthdays, with all the celebrations and games and cakes and gift-opening, but without me being consciously aware of my ageing.

It’s weird, isn’t it? The way that day by day, hour by hour, we age, but it’s only once a year for 24 hours that we actually acknowledge it. Then again, acknowledging our constant ageing would take some of the fun out of birthdays.





I don’t understand why people want to get older. A pessimistic way of putting is is that every year, you’re a year closer to death. You become more likely to get sick. You have more responsibilities. Then again, an optimistic way of seeing is is that every year, you are faced with new opportunities. You’ll graduate and start a new chapter of your life. You might get a job. You might meet “the one”. You might get married. You might have kids. Who knows? In the end, the best way to predict your future is to live it the way you want. Sometime’s it’s just easier to be passive to all that happens around you, so that when things go wrong, you can blame the world and carry on, but wow, that must get boring. The happiest people are those who take control of their lives and steer it the way they want to go. When things go wrong, they acknowledge their mistakes and learn from them, and when things go right, they’re living Heaven on Earth. You pick (hint: I’d go with the second one).

I always seem to get really reflective on my birthday. Is it just me?




But let’s focus on the real reason you’re here: CAKE!

Another reason why I always get excited about birthdays – cake. This year, I decided to bake myself a 5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos. Helll yes.



To be honest, the cake is pretty much just a chocolate cake with black food colouring added. I used to not like chocolate cake. I thought that it was too rich. I’d always opt for vanilla or red velvet. Chocolate cake just wasn’t my thing, but alas, times have changed. Maybe I’d been deprived of chocolate cake for too long, but this chocolate cake was the bomb. Even before I baked the cake, the cake batter was waving chocolatey scents at me, trying to get me to give in and admit that chocolate cake is one of the best kinds of cake. While I was trimming the cakes, I nibbled on some of the cake crumbs and I was in awe, trying to understand how I had ever disliked chocolate cake. This chocolate cake is velvety. It’s suuper moist and it’s perfectly sweet. It has a wonderful cocoa flavour that isn’t overwhelming, and it pairs beautifully with all the other flavours going on in this cake.

Speaking of other flavours…THE CHEESECAKE FILLING. I don’t know how many times I’ve said it, but cream cheese frostings are magical. Maybe that’s a biased opinion because they’re my favourite, but tbh I’ve never met anyone who dislikes cream cheese frosting. The cheesecake filling tastes pretty much just like cream cheese frosting, but there isn’t as much butter. The butter’s replaced with whipped cream, which is just folded in at the end, so that you end up with filling that’s extra fluffy and light, but definitely is not missing any flavour.

I don’t want to be writing an essay here, so I’m just going to tell you that the buttercream, chocolate ganache, whipping cream, and Oreos are perfect. Simply, utterly, perfect.




5-Layer Midnight Cake with Cheesecake Filling and Pink Buttercream

Adapted from various sources (linked below)


For the cake

  • 2 1/4 cups (285 g) all-purpose flour
  • 2 1/4 cups (450 g) superfine sugar
  • 1 cup (120 g) “black” unsweetened cocoa powder (or regular cocoa powder with 1 teaspoon black gel food colouring)
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot coffee
  • 3/4 cup (180 ml) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs, room temperature

For the cheesecake filling

  • 500g cream cheese, softened
  • 100g unsalted butter, softened
  • 200g freshly whipped cream
  • 200g icing sugar, sifted

For the pink buttercream

  • 1 cup (226g) unsalted butter
  • 4 cups (500g) powdered sugar
  • 1 tablespoons whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pink food colouring

For the chocolate ganache

  • 5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt)
  • 3/4 cup (90 g) unsalted butter
  • 1 tablespoon light corn syrup or honey

For the whipping cream

  • 1/2 cup whipping cream
  • 1-2 tablespoons powdered sugar, to taste
  • Oreos, for topping


I’ve included generic bad-quality, unedited photos that I took while I was assembling the cake for reference. Let me know if you have any questions!

  1. For the cake, preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
  2. In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy. Each pan should weigh about 600 grams
  5. Bake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes. Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.
  6. For the cheesecake filling, use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined
  7. For the pink buttercream, use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined
  8. To assemble the cake, trim the cake layers, and then halve them so that each cake becomes two layers.
  9. Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board. Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It’s okay to let a little bit of filling go over the side. Add the next cake layer and repeat until you’ve reached your final cake layer
  10. Cover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutes
  11. Cover the cake in pink buttercream and chill in fridge for at least 15 minutes
  12. In the meantime, make the chocolate ganache. In a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes
  13. For the whipping cream, use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip
  14. (Assembling, continued) Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down. When you’ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until covered
  15. When the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an Oreo
  16. Serve!





Black Sesame Chiffon Cake (Cheat)

Think of the fluffiest cake in the world.

Just think of the fluffiest cake in the world. You’d better be thinking about this cake, cause this is as fluffy as they get.





I’ve only just posted a souffléd recipe, but here I am, doing it again. I’m obsessed. Soufflé foods are just so damn fluffy. So damn fluffy! It’s like eating a cloud, except there is that undeniable texture of cake and you get a hint of sweetness and black sesame. It all makes sense once you take a bite into a slice of this cake, trust me.


Because this cake is so fluffy, it never leaves me feeling uncomfortably full. I can eat half the cake before realizing that, oops, I ate half the cake. Then again, I’m not consumed by guilt the way I normally would, because to be honest, even though I labelled this as a “cheat” recipe, it’s pretty healthy.

You’re probably wondering why I didn’t just go the extra mile and turn this into a full-on clean recipe, and it’s because this recipe is already perfect, and what’s the point in perfecting perfection?




Also – this recipe is super easy to make. It comes together with just 6 main ingredients that you probably already have in your pantry.



Black Sesame Chiffon Cake

Adapted from Green Cilantro


  • 100g cake flour
  • 1/3 cup + 4 tbsp granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 50g ground black sesame seed powder*
  • 4 large eggs, separated
  • 1/4 cup vegetable oil
  • 1/2 cup milk

*Alternatively, you could simply grind up black sesame seeds in a blender/food processor until it reaches a powdery consistency. That being said – don’t over-blend the seeds or else you’ll end up with black sesame paste!


  1. Preheat oven to 160 degrees Celsius or 325 degrees Fahrenheit
  2. In a large bowl, sift together the cake flour, 1/3 cup of the sugar, baking powder and salt. Add the black sesame powder and whisk until well combined
  3. In a small bowl, beat the egg yolks until pale yellow and slowly add in the vegetable oil. Beat until the mixture is thick
  4. Add the egg yolk mixture and milk into the sesame seed mixture and mix until well combined
  5. Using a stand mixer or an electric mixer, beat the egg whites until foamy. With the mixer running, add in the remaining 4 tablespoons of sugar, 1 tablespoon at a time. Continue to beat until stiff peaks form. Set aside
  6. Gently fold the egg whites, 1/3 of the egg whites at a time, into the other batter using a spatula or a balloon whisk
  7. Transfer the mixture into a bundt pan or an angel food cake pan and bake for 45 minutes until a toothpick inserted comes out clean
  8. Allow to cool completely before serving

Unbelievably Healthy Beetroot Chocolate Microwave Cake (Clean)

Every year, millions of people make new year’s resolutions in determination to live a healthier year, and every year, millions of people cry. Personally, as you may have noticed from my little new year’s rant, I’m rather indifferent to new year’s resolutions. Nonetheless, I’m here to help out those in distress; sugar-free, gluten-free, oil-free, and veganize-able beetroot chocolate microwave cake under 200 calories to the rescue!



Let’s start off with the nutritional breakdown of this golden nugget – each serving has 186 calories, 1g of saturated fat, and 2g of sugar! On the other hand, 8g of protein! *Does happy dance*



There was a point where I was absolutely obsessed with using beetroot puré. Hence, the beetroot nut butter chocolate cups and the beetroot vanilla rice pudding with dark chocolate and the pink beetroot crepes and the skinny fudgy-cakey beetroot brownie bits. All of which, by the way, would work in benefit for that new year’s resolution of yours. Just sayin’.



This chocolate microwave cake is honestly one of my all-time favorites. It’s a shame that I can’t make it everyday, as beetroot purée isn’t exactly a staple in my house. Hence, there was a point where I just got a good load of beetroot and boiled it up and puréed it and made a ton of recipes with it, which you can do as well! Plus, adding it to your smoothies and oatmeal turns it bright pink, which always brightens your day.


This cake is so insanely soft and decadent and sweet and chocolately and it’s seriously what I’d eat everyday if I were in heaven. The beetroot purée keeps it ridiculously moist, and the egg white (can be substituted for vegans) keeps it fluffy and prevents it from getting too dense or spongey the way some microwave cakes get. Also, you gotta love the fact that this is sweetened with stevia only, which is a naturally sweet plant that I love using in baking. This recipe calls for 3 teaspoons of the powdered version, but you may need to change this around if you’re using pure stevia (you’ll need like, 1/10th of a teaspoon in that case – that stuff is strong!) or liquid stevia.



The smooth, rich, glossy layer of melted chocolate that sits atop the cake is optional, obviously, but come on. Just look at that chocolate! I’d very very highly recommend throwing a sizable square of chocolate on top of the mixture just before you microwave it, because that just turned the cake into a gooey chocolate mess, and nobody can deny the fact that gooey chocolate messes taste better than single-textured chocolate cake, no matter how moist and fluffy and decadent.


Beetroot Chocolate Microwave Cake

Makes 2 cakes


  • 1/4 cup beetroot purée*
  • 1/3 cup milk of choice
  • 1 egg white or 2 tbsp aquafaba (the water from a can of chickpeas)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup oat flour
  • 2 tablespoons raw cacao powder
  • 3 teaspoons powdered stevia (adjust to taste)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Large square of dark chocolate (optional, but highly recommended)
  • Powdered sugar (optional)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.


  1. In a small bowl, use a fork or whisk to combine the beetroot purée, milk of choice, egg white/aquafaba, and vanilla extract until fully combined.
  2. Add in the oat flour, cacao powder, stevia, baking powder, and salt, and mix until just combined. Do not over-mix.
  3. Transfer mixture into two greased ramekins or mugs. Place the dark chocolate on top of the mixture if desired.
  4. Microwave the ramekins/mugs on high for 2-3 minutes (depending on the wattage of your microwave and how gooey/cooked you want your cake to be). Dust with powdered sugar and serve immediately.


Nutrition Facts
Servings 2.0
Amount Per Serving
calories 186 
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 91 mg 4 %
Potassium 266 mg 8 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 6 g 23 %
Sugars 2 g
Protein 8 g 16 %
Vitamin A  2 %
Vitamin C  3 %
Calcium  10 %
Iron  14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Pumpkin Dark Chocolate Crumb Cake (Cheat)

Forget the pumpkin pies and cranberry sauces, this pumpkin chocolate crumb cake is incredible and the ultimate Thanksgiving dessert! Who needs tradition when you can go for the alternative – a soft, moist, and spiced pumpkin cake with chocolate crumbs and pockets of half-melted chocolate hidden inside, and topped off with a generous layer of chocolate crumbs and gooey chocolate!



To be honest, I’m quite annoyed at myself. As I was sprinkling the crumble mixture into the first layer of batter, I noticed that some places had more crumble than others, but I figured that I’d be lucky enough to get a crumble-filled slice when I took my photos. Boy, was I wrong. Anyways, I can guarantee that, although not proven in the photos, most of the slices had beautiful layers of heavenly crumble and chocolate wedged into the middle.

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In case you haven’t been able to tell, I’m getting seriously excited about pumpkins and pumpkin purée. For the last two months, my inbox has been flooding with pumpkin recipes. I eagerly opened them all, only to be disappointed that they all required pumpkin purée. ‘What a pain’, I thought, though I willingly trudged off to the grocery store to buy some, only to discover that Chinese supermarkets don’t stock pumpkin purée. Sighhhh. Thankfully, I figured out the easiest way to make pumpkin purée at home.

Use a sharp knife to stab 5-10 holes into a pumpkin (or cut the pumpkin in half) and stick it in an oven at 180 degrees Celsius for an hour or so (depending on the size), until the flesh goes soft. Then stick it all in a food processor, blend, and voila! You’ve got yourself a good portion of pumpkin purée, which you can use for this recipe, or these healthy vegan pumpkin bars, for example.




Pumpkin Dark Chocolate Crumb Cake

Adapted from Hungry Girl Por Vida

Makes 1 8-inch cake


For the crumble

  • 1/2 cup granulated sugar
  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dark chocolate, roughly chopped
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cubed

For the cake

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 1/4 cup granulated sugar
  • 1 cup pumpkin purée
  • 2 eggs
  • 1/4 cup milk
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. For the crumble, in a medium bowl, whisk together the sugar, flour, cocoa powder, chopped chocolate, and salt together until fully combined. Work the butter into the mixture using your fingers of a pastry blender, until the mixture resembles coarse sand.
  3. For the batter, in a large bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt together until fully combined.
  4. In a separate bowl, whisk together the melted butter, sugar, pumpkin purée, eggs, milk, and vanilla extract. Pout this mixture into the dry mixture and fold until just combined, do not over mix.
  5. Spread half of the cake batter into a greased, 8-inch cake tin. Sprinkle about 1/3 of the crumble over the batter. Add the remaining batter, and sprinkle the other 2/3 of the crumble on top.
  6. Bake for 50-60 minutes, until a toothpick inserted into the center of the cake comes out clean


Supernatural Cake Pops (Cheat)

Season 11, time for cake pops!



I don’t know if you guys watch Supernatural, but you have to have at least heard of it, right? It’s the show where a moose and a squirrel hunt monsters? Yeah, that’s the one.




In all seriousness, though, I apologize in advance if you read through this post and continuously think to yourself, “I don’t get that reference”. It happens.


But anyways, season 11 of Supernatural premiers today, and what better way to celebrate than making cake pops inspired by the show?




These cake pops are super delicious, and aren’t difficult to make either. Personally, I had loads of fun making these. I piped out (simplified) devil’s traps and Castiel’s ties. I threw in a Mark of Cain, too. Well, I tried. I mostly based it off of memory and I remembered it being a backwards F. I was too lazy to search it up, and let’s just say that I was close enough.



If you aren’t already addicted to watching Supernatural, I highly recommend that you start now. It seems like a lot of seasons, but trust me on that one. When I watched my first episode of Supernatural, season 10 was just beginning. By the time I was done with season 10, I had to wait a few months for this very day – the day season 11 premiers. I guess that should give you a pretty good idea on just how good the show is.



I still keep every single episode on my laptop. Season 1 through 10, it’s all right here. It’s actually quite comforting, knowing that my Supernatural episodes will always be here for when I’m having a bad day at black rock.





If you wanted to get real creative, you could base a few of these off of some of Supernatural’s most iconic quotes. Thinking back, I would’ve added one with cat whiskers “I’ll interrogate the cat”, or maybe “assbutt” in cursive…

And if you’re really skilled at chocolate-piping, maybe even go for Dean’s baby Impala or the colt. Perhaps a pair of yellow eyes?

I was going to throw on some sugar crystals to resemble salt, but I kinda forgot to. If you want a salted chocolate cake pop, then hell yeah, go ahead and throw on a couple of real salt flakes. That’ll keep the demons away!

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These cake pops are wonderfully sweet. If I ever felt like I had a trickster on my back, the first thing I’d do is check if he’d eaten these cake pops (*cough* Gabriel *cough*). Gotta love the Demigod’s sweet tooth – it’s something we definitely have in common.


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Sorry, this isn’t a super ‘proper’ recipe, as I didn’t really weigh out or measure things as I went. In the end, making these fun cake pops are more of just a little fun craft than a proper recipe, but I do hope that these cake pops have inspired some other die-hard Supernatural-loving bakers out there.

And to the rest of you who don’t watch Supernatural: Idjits.

Supernatural Cake Pops


  • (approx. 1 8-inch) Chocolate cake, cooled and crumbled
  • (approx. 1/4-1/2 cup) Vanilla frosting
  • (approx. 10-15) Cake pop sticks
  • (approx. 100-150g each) Good quality white/dark chocolate
  • Food coloring


  1. In a mixing bowl, mix together the chocolate cake crumbs and vanilla frosting with your hands until fully combined. For every average 8-inch chocolate cake, I’d recommend using between 1/4 to 1/2 cup of frosting. Start with 1/4 cup, and add about a tablespoon at a time until the mixture sticks together when you press it and resembles a dough.
  2. Roll the chocolate cake mixture into balls. If the mixture starts to crumble in your hands, you need to add more frosting to the mixture.
  3. Melt down about one small square of chocolate (either one). Dip one end of the cake pop into the melted chocolate and insert it into a chocolate cake ball until it’s about 1/2-3/4 of the way in. Repeat until all the cake balls have cake pop sticks attached and place in fridge to cool slightly and to help the chocolate set
  4. Temper the white/dark chocolate – this isn’t 100% necessary, but it’s preferable. If you have very good quality white and dark chocolate, then you may be able to get away with melting the chocolate in a bowl over a pot of simmering water, or in the microwave at 20-second intervals. However, if you’re using cheaper chocolate, or milk chocolate, then I’d recommend tempering it.
  5. Remove the cake pops from the fridge. Make sure they aren’t too cool, or the chocolate will set too quickly and won’t let you get a smooth finish. Dip the cake pop into either the white or dark chocolate, coating the whole cake pop and then tapping the stick on the edge of the bowl to allow excess chocolate to drip off, then leave to set (stick them in styrofoam or into the holes of a colander).
  6. If you wish to dye the chocolate, separate them into different bowls and color them before transferring the remaining melted chocolate into plastic bags and cutting off a tiny bit of the corner. Pipe chocolate stars/symbols/Castiel’s tie (see post above for more ideas) onto parchment paper and leave to set at room temperature, or in fridge.
  7. Pipe melted chocolate directly onto the cake pops if you wish, and after your chocolate symbols have set, use the melted chocolate as glue to stick them onto your cake pop.
  8. Offer these to your friends, saying “Please accept this cake pop as a gesture of solidarity”, or just eat them all while squealing and watching SEASON 11!