In preparation for my birthday party (more on that tomorrow), the Manfriend’s mum and I trialled a fair share of cake pop recipes, selected our favourites, and combined the most foolproof and delicious results to create this very easy cake pops recipe.
The final three variations were red velvet cake with white chocolate (and sprinkles!), vanilla cake with milk chocolate (and edible glitter!), and lemon cake with dark chocolate (and desicctaed coconut!), though the recipe will allow you to make any flavour combination of your choice.
– A cake (each cake makes roughly 12 cake pops – I chose to make three cakes as I wanted a variety of options for the party guests to choose from)
– A tub of icing (you can use fresh if you have the patience, but Betty Crocker icing is a fantastic alternative)
– Cake pop toppings (I chose edible glitter, coconut, and sprinkles)
– A large ‘family sized’ bar of chocolate (I chose three so each cake had a different ‘coat’)
– Lollipop sticks
– A styrofoam block or something similar
1. Make your cake! I did this one day in advance as I had three to knock out, but if you are making this on the day just ensure you have left one hour for the cake to completely cool.
2. Blend your cake for 10 seconds using a blender or food processor (it should all be milled, but not be too fine; photo guide, below).
3. Get out a sheet of greaseproof paper.
4. Put the blended cake into a large bowl and mix in a heaped spoonful of icing. Mix together until you reach a doughy consistency – adding more icing if needed – and roll into cake balls.
5. Put the cake balls on the greaseproof paper and refrigerate inside plastic containers for at least two hours.
6. Take the cake balls out of the fridge and place to the side while melting chocolate over the hob (best results come from placing in a heatproof bowl over a pot of boiling water).
7. Dip the end of your lollipop stick into the melted chocolate and stick that end into a cake ball. This helps secure the ball to the stick as you load weight (chocolate) onto it.
8. After a minute, coat your cake ball in chocolate – smoothing out with a spoon when required – and stick it into your styrofoam block.
9. As the chocolate dries, sprinkle your toppings on top of each cake pop so they attach securely.
10. Rinse and repeat until all cake pops are made!
11. Let the cake pops stand for one hour in a cool spot. Remove from the block and refrigerate in your container of choice until ready to serve.