You are right. It was about time for me to post another recipe wasn’t it? I actually made these cake pops quite a while ago for my eldest birthday but never actually wrote about them.
They were made before the Halloween Cakes Pops which I wrote about here actually a few months. Now I comeback with pictures with these pretty ones.
The method I used is essentially the same but I made them more colourful and more fit for a girly party.
Ingredients for sponge cake
- 120g unsalted butter, softened
- 150g unrefined brown sugar
- 1 tsp vanilla extract
- 2 free range eggs, at room temperature
- 180g self-raising flour
- 4 tbsp milk, at room temperature
What else you need?
- 150 g white chocolate
- 100 g dark chocolate
- pink food colouring
- alternative to chocolate – candy melts
- at least 2 deep bowls
- baking tray
- about 200 g of apricot jam
Preparation & Baking
- Preheat oven to 180°C Fan.
- Grease and flour an 25cm round cake tin or a 20cm square cake tin. It doesn’t really matter the shape.
- Cream the butter and sugar until it turns pale and fluffy – about 5 minutes.
- Mix the vanilla extract into the creamed butter and sugar.
- Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
- Pour the mixture into the already prepared tin and bake for 35-45 mins, or until a cocktail stick inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.
Once the cake is cool and ready crumble it all in a bowl and mix it with your choice of jam. I used apricots jam as this is what I had in my house and it is homemade too ( not me my mum does all that).
I think I used around 150 g of jam but it really depends on how thick it is. Anyway you will need to need enough for the mixture of crumbled cake and jam to be able to be formed into a bowl.
When you achieve that start breaking small pieces of the mixture about the size of a ping-pong or even smaller and roll them into a ball with your palms. Place the balls on a tray lined with baking tray and refrigerate for 15-20 minutes or until they are firm.
Meanwhile, melt your chocolate( I used white chocolate and dark chocolate) or prepare your candy melts.
Melt your chocolate in a double boiler. If you want to create a pink colour like I did than when the white chocolate is melted add food colouring to it. I first made some cake pops with white chocolate and then add some pink colouring and made my pink ones.
If you use candy melts (these usually come already coloured) the easiest way to melt them is in the microwave. The candy melts should come with instructions but it only takes a minute or so for these to melt.
When the cake balls are ready start adding the lollipop sticks to them. Take only a couple of balls out at the time until you get used with the process.
Basically the process goes like this…
Take a lollipop stick and dip one end about 20cm deep into the melted chocolate or candy. Immediately insert the stick into the top centre of each cake ball about halfway through. Don’t insert it too deep or too shallow. Place them back on the tray lined with baking paper to set. It should take between 1 and 2 minutes for the candy to set. As it was quite warm in the house I pop them all back in the fridge until it was set…only about 5-10 minutes.
To dip cake pops make sure the bowl is deep and quite full with chocolate so you don’t need to tilt it. Hold an undipped cake pop by the stick and dip fully into the candy. When dipping, be sure to cover right to the top of the stick to secure the pop in place. Gently tap the cake pop over the bowl to remove any excess chocolate.
Now you can move over to decorate them either with sprinkles or sugar decorations before the chocolate has set.
On the dark chocolate ones I actually just sprinkled white chocolate flakes.
My girls and their friends love them – not surprising isn’t it?