Cake pops have always been a bit of an enigma to me. I always thought you needed a special mould to make these cake delights, which had put me off trying them. But after having spare sponge left over from this cake recently, I bit the bullet and decided to give them a whirl.
You will need:
- Sponge cake with red food colouring in
For the buttercream:
- 175g unsalted butter
- 350g icing sugar
- 2 tbsp milk
- 3 tbsp vanilla extract
For the decoration:
- 200g of milk chocolate
- 100s and 1000s sprinkles
- Floristry foam (or similar) to keep the pops upright
Make the sponge and the buttercream. Allow the sponge to completely cool, then break into chunks. Mix the sponge and buttercream together.
Using your hands roll the mixture into balls. Don’t make the balls too big as they will be too heavy and will fall off the stick (learn from my mistakes!). Pop them in the fridge to harden for 30 minutes.
Whilst the balls are in the fridge, melt the chocolate. Once melted dip the end of the stick in the chocolate and push the cake onto the stick. Dip the cake into the chocolate and roll them in the 100s and 1000s.
Whilst the chocolate set, I put the pops in floristry foam to keep them upright.
For a first attempt these pops went down surprisingly well with my husband, who barely bothered to take them out of their foam stand before eating them So, cake pops – not the enigma I thought they were!
~ Laura xx ~