How to Make Non-Flop Cake Pops
Feature image: www.tablespoon.com
Cake Pops are a fun and playful treat that can be made for all sorts of special occasions. The craze surrounding these cute little treats is surely not without reason. With these wonderful pleasures, you can say goodbye to messy slicing and hello to bite-sized convenience!
Seeing as Cake Pops can be a little tricky for amateur bakers, we’ve decided to share a simple recipe with a few foolproof tips to avoid any baking blues.
Basic Cake Pop Recipe:
Recipe sourced from Food24.com
- 23x23cm vanilla sponge cake
- 60g butter
- 2 cups icing sugar
- 2 Tbsp. milk
- 400g chocolate
- 20 lollipop sticks
- Sprinkles of your choice for decorations
- Polystyrene drip tray
- Baking tray
- 3 mixing bowls
Break your sponge cake up into a large bowl – it should have crumb-like consistency. This can be quite a fun and therapeutic activity!
Make your buttercream by mixing your butter, icing sugar and milk together with an electric beater. The cream should have a light and ‘fluffy’ consistency to it once it’s ready.
Pour your buttercream into your crumb-like cake and mix together thoroughly.
Take a large tablespoon of this mixture and roll it around in the palm of your hand until it looks like a ball. Place each rounded ball onto a baking tray
Break chocolate up and place in microwave safe bowl. Microwave this for about a minute and take out to stir immediately. Keep Microwaving chocolate for 15 seconds at a time until melted, and make sure you stir between intervals
Dip the end of each lollipop stick into melted chocolate and push the covered tip into each ball (Don’t push this too far through as the ball can start drooping once it dries). Leave in fridge for about 10 minutes. Make sure you insert these into the balls while the chocolate is still warm, so that the melted chocolate acts as a kind of glue and hardens together with the cake ball when cooled.
Remove hardened pops from the fridge and dip into chocolate. Move the end of each lollipop stick around in a circular motion when dipping, rather than ‘stirring’ the chocolate – this will cause the cake balls to detach.
Coat your cake ball in a thin layer of chocolate in order to prevent any excess chocolate dripping down the lollipop stick and forming a hardened mess.
Remember to add your chosen sprinkles to the cake pops while the chocolate is still warm.
Push each Cake Pop (upright) into your Polystyrene drip tray and refrigerate for approximately 10 minutes.
All there is to do now is pretty up your Cake Pop presentation and impress your guests with home-baked drops of heaven!