Cake pops are a sweet, fudgey, cake ball on a stick!
Originally made famous by Bakerella, cake pops also ended up in shops and bakeries across America and now, worldwide.
Today, we’re going to show you how to make cake pops, including how to stop them cracking & falling off the sticks!
Making your own is easy and a whole lot of fun! And they’re ideal for any party (think birthdays, christenings, weddings, baby showers, anniversaries!)
Here’s a break down of what you need and instructions:
- 15 cm cake pop sticks
- Cake pop bags (10 x 15 cm)
- Melting Chocolate
- Food Processor
- Electronic Scales
- Baked off cake – I highly recommend a Chocolate Mud Cake Recipe
- Oil based food colour or Wilton coloured Candy Melts
- Bake off some chocolate mud cake & pop into the freezer (left over cake from carving is perfect to turn into Cake Pops!)
- Put some cake (straight from the freezer) into a Food Processor & blitz for approximately 2 minutes, until it starts coming together into a ball. This is when it becomes a truffle-like consistency and easier to roll!
- Weigh into 30 gm balls and place onto a tray.
- Place into the freezer for 15 minutes or into the fridge for 3 hours.
- When the cake balls are cold & hard (but not frozen), they are ready for dipping in melted chocolate.
- Set up the kitchen bench for dipping the cake balls with foam, melted copha, cake pop sticks.
- Melt chocolate (candy melts) for dipping. Remember to be careful not to burn.
- Once the chocolate is melted, get the cake balls onto the bench.
- Dip a cake pop stick into chocolate (just 1 cm) and stick this into the cake ball (like a glue).
- Then dip the cake ball into melted chocolate, making sure the whole ball is covered. Gently move the chocolate/cake ball/stick around until the chocolate stops dripping off.
- Place into foam to dry.