I’ve been meaning to do cake pops for a while since becoming obsessed with Bakerella. I thought this would be a nice idea for the office Christmas party as well as a good way of using up the cake I had left in the freezer from these. This is how they turned out.
I think they look a little bit like they were made by a child, but I don’t think they’re bad for a first attempt and they were pretty straightforward to make, if time consuming.
- Cooked cake. I used about ten brown sugar cupcakes.
- Frosting. I used about 5tbsp of dulce de leche frosting.
- 150g dark chocolate
- 100g white chocolate
This makes around 12 walnut sized cake pops. I wouldn’t go any bigger since they’re very sweet and rich. You’ll also need:
- Paper lollipop sticks (available online)
- Baking parchment
- Start off by making your cake into fine crumbs. Since cupcakes have a lot of edges, I whizzed them up with my hand blender.
- Start mixing tablespoons of frosting into the crumbs until it begins to form a thick paste. You want it to be quite dry so that it just holds together when rolled. If too wet, your cake pops will just slide off their sticks. Mine looked like this
- Roll your mixture into balls, around the size of a walnut. Put onto a tray lined with baking parchment and freeze for 5-10 minutes to firm them up. Remove to the fridge after this time.
- Once the cake pops are in the fridge, melt your chocolate in a longish, narrow cylindrical container. I used a glass. The chocolate should be deep enough for you to dip the cake balls (hee hee) into the chocolate in one smooth motion. Melt in the microwave for around a minute, watching carefully.
- Remove a few balls at a time from the fridge. Dip the top centimetre of a lollipop stick into the chocolate, then insert no more than half way into the cake pop. Put back in the fridge straight away.
- Once you’ve got sticks into all of your cake balls and they’ve been in the fridge for a few minutes, you’re ready to dip. Check the consistency of the chocolate. If it’s getting a bit thick, add some butter or flavourless oil to thin it out slightly.
- Take your pop and dip it into the chocolate in one smooth motion. Do not twist. Remove immediately and tap on the edge of the container to remove some of the excess chocolate.
- Leave the pop to dry upright. Styrofoam is great for this but I didn’t have any, so I just poked some holes in some cardboard packaging and stuck them in that.
- Once your chocolate layer is dry (at least 10 minutes), you can start on the white chocolate dripping icing. Why are Christmas puddings often pictured with icing dripping off them? I’ve never eaten one like that. Anyway, break up the white chocolate into a different container and melt that as well.
- Take a scant teaspoon of white chocolate and drop it on top of the cake pop. Use a lollipop stick to guide the white chocolate as it drips down the cake pop so that it looks nice. If the dark chocolate starts to melt into it, don’t worry. You can always do another layer of white chocolate on top and it’ll look grand.
- Decorate with a few sprinkles and leave the chocolate to set completely.
Once your chocolate is completely set, you can transport the pops easily in plastic containers, with sheets of baking parchment in between them for safety.