I’ve had quite a few requests for a post about Cake Pops, as they are one of the items I make to give to friends and family. They are the latest in-thing in baking trends, and even Starbucks have started selling them!
This is how I make my Chocolate Cake Pops…..
To make 60 Cake Pops you need:
- 2 quantities of Egg Free Chocolate Cake
- 1/2 quantity of Cream Cheese Frosting
- 2 bags of Wilton Candy Melts, or 800g of the chocolate of your choice. I used Red Wilton Candy Melts when I made this batch, as I was making “Red Noses” to be sold in aid of the charity Comic Relief. Candy Melts taste like Milkybar White Chocolate.
- 4 blocks of Floral Foam (or Oasis) each with 15 holes punched in them (3 rows of 5 holes) with a lollipop stick (if you keep the plastic wrapping on, then it makes for easy cleaning!)
Once the Chocolate cake has completely cooled, you can turn it into cake crumbs. This must be done by hand, or else you will get big clumps of doughy cake. One way of doing this is to break the cake into 4, and rub 2 pieces of cake against each other.
Gently mix in the cream cheese frosting (or vanilla buttercream icing if you would prefer), until it is completely combined and cannot be seen. Be careful not to add it all in one go, or you could end up putting too much in. The mix should just hold together, but not be sticky. Chill until firm.
Roll the mix into balls about the size of a walnut or ping-pong ball.
Insert a lollipop stick and place in the floral foam.
Repeat for all the remaining cake pop mix.
Using a teaspoon, cover the cake pop with the melted candy melts or chocolate, ensuring that the base of the pop where the stick is inserted is completely covered, and then tap the stick gently with your finger to allow the excess coating to drip off.
Repeat until all the candy melts are used up, reheating gently to melt it again every so often to keep a good consistency.
The second half of the batch of cake pops were coated using the Wilton Colorburst Brights candy melts.