Cake pops - little balls of cake on a stick, enrobed in chocolate and smothered in sprinkles!! I love making these. They are a fantastic way of using up left over cake, or cake trimming.....or in my case I made a sponge in the microwave to make these!! You will need to break the cake into fine crumbs (a fork does the job) and then mix in some buttercream or ganache to make a cake dough.
These ones have coconut and lemon cake inside and are covered in white chocolate and glitter sugar....but the flavours for these are endless.....use any cake and enough buttercream, just to bind the cake together!
To make mine I used:
2 oz self raising flour
2 oz caster sugar
2 oz butter or margarine
1 oz coconut
grated rind of a small lemon
juice from the same lemon
3 oz white chocolate melted
five tablespoons double cream
200g white chocolate (melted)
lollipop/cake pop sticks (made of paper)
To make the cake:
Mix all the ingredients together in a microwave proof bowl. Cook in the microwave on High for approximately 5 minutes or until well risen and springy to the touch. Leave to cool for a few minutes before removing from the microwave. Remove the cake and empty on to a plate. Using a fork, break the cake to form cake crumbs. Leave to cool.
When the cake is cool, make the ganache by mixing together the melted chocolate and the cream in a large bowl. Empty in the cooled cake and mix together. It should form a ball of cake dough. Wrap the cake in clipwrap and refrigerate for a few hours or overnight until firm.
To Make the cake pops:
Break of small pieces of the chilled cake and roll into balls. Place the balls onto a tray/plate.
Melt the chocolate and then dip the end (about 1 cm) of the sticks into the chocolate. Place a stick in each cake ball....the chocolate will help to secure the stick in the cake.
Chill the cake pops again for about an hour......or you have kids nagging at you....."are they done yet?"......... Stick them in the freezer until they are firm!!!
Dip each cake pop into the melted chocolate. Rotate the cake pop quickly a few times while holding upside down so any excess chocolate will drop off. Cover immediately with the sprinkles as the chocolate will set really quickly. A short glass will make the ideal stand for them to completely dry.