Cake pops
Looking for a fun party treat to serve at your next birthday or festive occasion? Try these cheerful cake pops!
INGREDIENTS
- Store-bought or homemade sponge cake (any flavour of your choosing)
- Store-bought or homemade icing (any flavour of your choosing)
- 2 bars of white chocolate (if you’re planning to colour the chocolate)
- Food colouring (optional)
- Sprinkles of your choice
- Cake pop sticks or skewers
METHOD
Break the cooled cake into a bowl, until it resembles rough breadcrumb like constancy.
Add some of the icing and stir until the mixture resembles wet sand – the mixture must not be smooth.
Line a baking tray with baking paper. Using an ice cream scoop or spoon, portion the cake mixture and roll into balls. Transfer the cake balls onto the baking tray.
Melt the white chocolate using a bain marie or in the microwave, stirring often.
Dip the cake pop sticks 2 cm into the melted chocolate and stick into the cake pop. Do this until all cake pop balls have a stick.
Place the tray in the fridge for 4 hours or freeze for 40 minutes, until the cake pop balls firm up completely.
To coat the cake pops, add food colouring of your choice to the melted white chocolate.
Dip the firm cake balls into the melted chocolate, making sure the cake ball is fully covered with chocolate.
Place upright and decorate with sprinkles.
Once the chocolate has hardened, you’re free to enjoy your cake pops!
FOOD TEAM TIP: We used an egg carton to catch the chocolate drips to help keep our cake pops upright.
Cake pops
Ingredients
- Store-bought or homemade sponge cake (any flavour of your choosing)
- Store-bought or homemade icing (any flavour of your choosing)
- 2 bars of white chocolate (if you're planning to colour the chocolate)
- Food colouring (optional)
- Sprinkles of your choice
- Cake pop sticks or skewers
Instructions
Break the cooled cake into a bowl, until it resembles rough breadcrumb like constancy.
Add some of the icing and stir until the mixture resembles wet sand - the mixture must not be smooth.
Line a baking tray with baking paper. Using an ice cream scoop or spoon, portion the cake mixture and roll into balls. Transfer the cake balls onto the baking tray.
Melt the white chocolate using a bain marie or in the microwave, stirring often.
Dip the cake pop sticks 2 cm into the melted chocolate and stick into the cake pop. Do this until all cake pop balls have a stick.
Place the tray in the fridge for 4 hours or freeze for 40 minutes, until the cake pop balls firm up completely.
To coat the cake pops, add food colouring of your choice to the melted white chocolate.
Dip the firm cake balls into the melted chocolate, making sure the cake ball is fully covered with chocolate.
Place upright and decorate with sprinkles.
Once the chocolate has hardened, you're free to enjoy your cake pops!
Made these cake pops? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Our best chocolate cake recipes for baking days
