I’ve just made some cake pops for Miss Frugal’s sleepover tonight and they’ve gone down so well that I never even got to try one! I’m going to share the recipe with you anyway though but you’ll have to trust the word of three nine year old’s and a six year old that it was a success 😉
For the cake pop:
1 Sponge cake – I made one using the classic Victoria sponge recipe of 100g sugar, 100g butter, 2 eggs and 100g flour.
80g white chocolate
Few drops of vanilla extract
100g icing sugar
- Once your cake has completely cooled you need to crumble it as finely as you can making sure that you cut off any crusty bits first.
- In a different bowl, mix together the icing sugar, vanilla extract and butter. Pop the mix in the fridge until you’re ready for it in a minute.
- Now melt the white chocolate and mix into the cake crumb mixture.
- Next you need to gradually add the icing sugar mix to the cake crumb mix. You might not need to use it all to get the right texture so add it in a spoonful at a time and mix in thoroughly before you add the next spoonful – if you add too much of the icing sugar mix, the cake pops will be too heavy for the sticks and will fall off. You’ll know when the mixture’s ready as it wont crumble when you roll a little in your hand.
- Now you can either roll into small balls or use small cake moulds or even ice cube trays to make your cake balls. I used some small heart shape cup cake moulds for ours.
- Put the cake pops in the freezer for 10 minutes so they’ll be easier to work with when you decorate them.
100g melted white chocolate
- Push a wooden Skewer (best trimmed to about 15cm) into each cake pop and dip each one into the chocolate first and then the sprinkles.
To serve them the posh way, cut a potato in half, wrap it in foil and then push the cake pop sticks in to it.
Mmmmm, I fancy one of these now – shame they’ve all been snaffled!