This week the lovely Kat from Rock n Roll Bride asked me to guest blog her a tutorial on how to make your own cake pops. I said of course!
Everyone LOVES these little cakes on sticks. I displayed them bunched up in jam jars for my wedding but you could pile them up like sweets in a big glass jar or use them as favours for your place settings too. They take a little while to make but they’re worth it!
- A cake (I've used a double batch of this red velvet recipe spilt across 2 x 20cm sandwich tins)
- Icing (I've used one batch of this cream cheese one)
- 800g chocolate coating
- Sunflower oil
- 50 x 15cm paper lollipop sticks
- Sprinkles or sugar roses to decorate
- Polystyrene block (or something to stand your pops in as they dry)
- Cellophane bags (optional)
- Ribbon (optional)
1. Crumble up your cooled cake into a large bowl (this feels very wrong but fun!)
2. Mix in the icing until well combined
3. Roll into balls that are about 3cm across (or 30g on some electronic scales if you want them to be completely uniform in size) - this is the messy bit! Place on 2 lined baking sheets and cover with foil or cling film before refrigerating for at least 2 hours or overnight.
4. Melt your chocolate coating in a bowl by following the instructions on the packet - I use the microwave on defrost setting and stir after every 30 seconds. Stir in about 1/2 tsp sunflower oil per 200g if it's too thick - this will give you a nice smooth finish.
5. Dip each lollipop stick about 1cm into the melted chocolate coating and push half way into each cake ball - this helps the cake ball to stay on its stick
6. Once set, dip each of your pops all the way into the chocolate coating including about 1 cm of the stick, tap off the excesses chocolate, add your decoration and stand in your polystyrene block to dry
7. That's it! They only take 30mins or so to dry and then you can wrap them with lollipop style cellophane bags or store them in a tin lined with greaseproof paper. They keep for about 7 days in a cool place.
Makes about 50
My top pop tips:
1. You can try other flavours of cake - chocolate cake with chocolate icing works well and lemon and poppy seed cake with lemon icing is next on my list to try
2. Make sure that your cake balls are properly chilled before you dip them (otherwise they fall off of their sticks!)
3. I use Wilton Candy Melts for my chocolate coating as they come in different colours and are easy to melt
4. Get in there quickly with your sprinkles or decorations as the candy coating dries pretty quickly
5. Make lots as they'll all get eaten!