- Cake pop recipe
15 mins preparation
15 mins cooking 15 minutes decorating
+ Extra time for cakes to cool & toppings to set
Ready to eat in under 3 hours
Amaze your friends and family with this scrumptious cake pop recipe. Ideal for a little treat, cake pops offer a perfectly sized mouthful of fluffy sponge coated in chocolate and enjoyed as they are or topped with anything you fancy –more chocolate, sprinkles, popping candy... anything goes!
A fresh take on birthday cakes for parties or a sweet way to thanks guests at your wedding, the fun sized appeal of these cute stick-mounted cake bites will prove irresistible.
Follow our step by step cake pop recipe and get decorating today!
- 2 eggs – you will need two yolks and one egg white at room temperature
- 60g white flour
- 30g cocoa powder
- 170g sugar
- 1 tsp baking powder
- 50ml melted butter or margarine
- 1/2 tsp baking soda
- 50ml warm water
- Pinch of salt
- 1 tsp of cream of tartar
- 200g of your favourite chocolate
- Your favourite sweets (for decoration)
- In a large bowl, whisk together the egg yolks, sugar, butter/margarine and water until thoroughly combined. In a separate bowl, whisk the egg white and cream of tartar with an electric beater until stiff peaks form. Sift together the dry ingredients and add them to the egg yolk mixture. Mix until combined. Fold in the egg whites.
- Lightly grease your silicone cake pop moulds with butter. This will enable you to remove the cake pops easily.
- Take the half of the mould without the air holes and place it on a baking tray.
- Next, fill each of the cavities of your mould with cake batter. Fill the cavities to the top, to allow the mixture to rise. This will then fill the other half of the mould. Gently place the top half of the mould on top of the bottom mould, ensuring that the lips on the edge of the moulds inter-lock.
- Place in a preheated oven at 180°C and bake for around 15 minutes. Then gently lift up the top half of the mould to check on your cake pops.
- When cooked, a cocktail stick inserted into the centre of a cake pop should come out clean. When the cake pops are cooked, slowly and gently peel back and remove the top half of the mould. Leave your cake pops in the bottom mould to cool slightly. When completely cool, gently release the cake pops from the bottom mould but leave them to rest in the mould.
- Melt a little chocolate and dip in one end of each cake pop stick. This helps ensure your cake pops stay on their sticks. Then push the cake pop sticks into the cake pops. Place in the fridge for 5 minutes. Your cake pops need to be cold before you can cover them.
- Very slowly melt your chocolate for the covering.
- Next, put the melted chocolate in a deep but narrow cup, this will make sure the chocolate is deep enough for you to "dunk" your cake pops.
- Dip the cake pops one by one into the melted chocolate. When dipping your cake pops, make sure they're well covered then lift them out. Don't twirl or leave them in too long.
- Once out of the chocolate, turn your cake pop gently to encourage even coverage.
- Decorate with light sprinkles or any topping of your choice.
You can stand your finished cake pops in a polystyrene block, an upturned colander or a cake pops stand while you wait for the chocolate to set.
Covering your cake pops:
You can use a variety of coverings for your cake pops. Chocolate can be easier to work with on the first few occasions.