You may have seen cake pops at parties or seem images on social media. They are surprising easy to make and you don’t need any special moulds. It’s also a great way to use a cake that might be a bit dry.
Ingredients:
- 1 chocolate cake, prepared (I used a 9 x 13 c
ake) - chocolate icing (amount depends on the moistness of the cake. I used two big spoonfuls.)
- 375g white chocolate
- 1 tsp oil
- lolly pop sticks
- sprinkles
Next add the icing a little bit at a time until cake is moist and can hold a ball shape, yet still slightly crumbly. Use your hands to incorporate the icing into the cake crumbs.
Use a mini ice cream scoop or spoon and scoop out two balls of cake mixture. Roll the mixture into a tight ball and place on a plate. Repeat until all the cake mixture has been rolled into balls.
Melt 8 chocolate buttons in a cup in the microwave.
Dip the tip of the lolly sticks into the white chocolate and insert into the cake balls about half-way. Freeze for about 20 minutes.
Once the freezing time is up, melt the white chocolate in the microwave in a heatproof cup on medium for 30 seconds, stir and then heat for further 10-second intervals until it is melted, add the oil and stir to combine. Make sure you have enough chocolate to completely submerge the cake ball.
Remove cake balls from freezer.
Dip cake balls carefully into the chocolate until covered.Let the excess chocolate drip off. Swirl and tap gently if needed. Add the sprinkles while the chocolate is still wet. It will harden quickly.
Stick the decorated cake pop into a styrofoam block to finish setting.
Place into the freezer to speed up setting time.
Store in a single layer, in an airtight container.
Enjoy!
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