They make the perfect party snack for the sweet-toothed or a lovely gift for a friend.
Here's my recipe and tips to make the perfect cake pop.
Cake pops recipe
Makes: 18-20 Time: Set aside a few hours – they take a good hour to make, plus around three hours to chill
How to make cake pops: Chocolate cake filling
You can save time by using shop-bought chocolate cake, ginger cake or carrot cake. 125g/ 5oz unsalted butter, softened 125g/ 5oz caster sugar 1 tsp vanilla extract
• 2 free range eggs, at room temperature
• 100g/4oz self-raising flour, sifted
• 25g/1oz cocoa powder
How to make cake pops: Cake pop frosting mix
• 80g unsalted butter, softened
• 40g cream cheese
• 200g icing sugar, sifted
• 1 tsp vanilla extract
How to make cake pops: Cake pop topping
• 400g melted chocolate (try separate bowls of white and milk)
• Sparkly cake toppings of your choosing
• Lollipop sticks
• Plastic wrappers
Cake pops recipe: To make the cake
Preheat the oven to 180C/ 160 fan/ GM4. Grease and flour a 15cm/ 6 inch round, deep cake tin and line with baking paper. Put all the ingredients into a bowl and mix with a wooden spoon until smooth. Pour the mixture into the prepared tin and bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
Making cake pops: To make the vanilla cream cheese frosting
Cream the butter and cream cheese together. Add the sugar, then continue to cream until light and fluffy. Finally, add the vanilla and chill for 30 minutes before using.
To make the cake pops
Use your hands to crumble the cake thoroughly. Try to avoid any lumps. Once you've crumbled it as finely as possible, start to mix spoonfuls of frosting in with the cake crumbs. Keep mixing until you have a fudge-like consistency – try not to let the mixture go soggy. Wrap the mixture in clingfilm and chill for two hours.
Once the mixture is reasonably firm and easy to mould, remove from the fridge and start shaping your cake pops. You can either break off small pieces of the mixture and roll them in your palms into a ball-shape (about the size of a ping-pong ball) or you can invest in a meat baller – they can be found quite cheaply online. Place each ball on a tray lined with baking paper and return to the fridge for 20 minutes, until they're firm once more.
Now you can start on the pretty bit – the topping! Melt your chosen chocolate in a small, glass bowl over a pan of boiling water (be careful not to let the water touch the bottom of the bowl).
Remove the cake pops from the fridge and, one by one, insert a small lollypop stick into each ball, then dip in the bowl of chocolate. Coat each one thoroughly, right up to the stick, then tap on the side of the bowl to remove the excess. You can either scatter with sprinkles at this stage, or leave the chocolate to set and press in small cake decorations. If giving as a gift, you may wish to cover with a plastic wrap and tie with a ribbon. Again, these are readily available on the internet.
I use a silicone mould to shape my cake round. I think it's easier and less messy that way (and it's less calories since i dont use vanilla frosting to shape them. haha). You might want to try the silicone mould if you're keen? I'm using this one since last year :D http://amzn.to/1kKwVkw