Everyone has a different cake pop method. The most popular one is to cook the cake and mix in a little pre-made icing when it is cool until it has a sticky consistency, as used in this recipe.
time neededprep cook
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- 2 Cake Mix supermarket brand (or use your own basic mix)
- 1 White Chocolate block
- Premade Icing (either store bought or homemade)
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- Mould the cake/icing mix into small egg shapes and freeze for approximately 15 minutes to allow the cake to harden.
- Melt the white chocolate in a small bowl, the smaller the better. This allows the chocolate to make a deeper well to dip your cake pop into.
- Using a cake pop stick, skewer or popsicle stick, dip the end into the chocolate and then press into the base of the egg shape pop. This allows the stick to stay secure and reduces the risk of your cake pop falling off into the chocolate.
- Dip the entire egg shape pop into the white chocolate and twist it slowly as you pull it out to allow the excess chocolate to drip off.
- It takes practice to get the art of chocolate coating just right.
- Pop straight into the freezer to harden.
- Once your “base coat” is hard, you can use any small edible lollies and/or chocolates to decorate your pops.
- DECORATIONS FOR CHICKENS: We used a small amount of edible yellow paint to tint the chocolate, fondant for the beak, feet and wings and edible writing icing for the eyes.
- DECORATIONS FOR BUNNIES: We used fondant for the feet, nose, ears and arms and edible writing icing for the eyes. The facial features are made with cut-up lollies, you can use any kind you like to make your own cute design.