Cake pops were (up until recently) something fairly new to me. I’d never made them previously but can honestly say that after making these, I have no idea why I hadn’t!!! They are delicious! I think it’s possibly because the buttercream is mixed in with the cake pieces, it forms a really smooth and creamy cake consistency. I’ve made mine using white chocolate (current fave) but if you’re more partial to milk or dark, simply switch that element.
Ingredients – Cake
- 100g softened butter
- 100g sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 100g self-raising flour
Ingredients – Buttercream and Decoration
- 90g butter
- 1 tsp vanilla extract
- 190g icing sugar
- 1 tbsp. milk
- 200g white chocolate
- Sprinkles (any colour)
Pre-heat the oven to 170 degrees (fan).
Cream the butter and the sugar to start to make the cake.
Whisk in the 2 eggs and vanilla extract.
Fold in the baking powder and flour.
Pour the cake mixture in a cake tin (greased with a little butter) and bake for approximately 20 minutes.
Check to see if it is baked through with a cake tester then allow to cool on a wire cooling rack.
When the cake is cooled, break the cake into pieces and place in a bowl. Put the bowl to one side whilst you make the buttercream.
Whisk the butter for at least 5 minutes. Add the vanilla extract and whisk for a further minute.
Sift the icing sugar and whisk into the butter in 2 stages (whisking after each addition).
Add 1 tbsp. milk and whisk for a further minute.
Add the buttercream to the cake pieces and mix thoroughly.
Using your hands, form small balls out of the cake and buttercream mix.
Insert a cake pop stick and place on a lined plate or baking tray. Put in the fridge for 1 hour.
Note: my cake pop mix made 12 but I couldn’t fit them all on 1 tray so used 2.
When the cake pops are set, begin to melt the chocolate. Break 100g into individual pieces and place in a bowl over a pan of hot water. Melt the chocolate slowly on a hob, making sure the water does not touch the bowl.
Chop the remaining white chocolate as finely as you can. Remove the bowl of melted chocolate from the hob and add the chopped white chocolate. Stir until fully melted.
Carefully coat each cake pop in white chocolate and add sprinkles of your choice. Use another bowl to catch any loose sprinkles.
Tip: Allow the chocolate to drip off the cake pop for a minute before adding the sprinkles.
Place the cake pops in cups and allow to set for approximately 1 hour. You can also put them in the fridge to speed up this time or to help if your kitchen is warm.
Once set, your cake pops are ready to enjoy!