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Cake pops

• Elena Silcock

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Makes 12-14

Easy

Prep: 45 mins

Cook: 20 mins

plus chilling

A star rating of 3.6 out of 5.85 ratingsRate

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These fun cake pops are easy to make and great for parties. Kids and adults will love these colourful chocolate-covered bites

Nut-free

Vegetarian

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Test Kitchen tips for making cake pops:

• If we are making these for a party, we prepare the cake pops a day ahead and keep them in the fridge until ready to serve. Once the coating has set, they'll keep well in an airtight container for a couple of days.
• For a fun twist, you can flavour the cake mixture with a little orange zest, peppermint extract or a pinch of cinnamon.
• Cake pops are a brilliant way to use up leftover sponge cake. We often make them with the last few slices of birthday cake, adding just enough buttercream or frosting to bind the crumbs into soft, easy-to-roll balls.
• We also like to roll the freshly dipped pops in sprinkles, desiccated coconut, freeze-dried berries or even crushed biscuits. You can get children involved with decorating, too.

Ingredients

Nutrition

For the cake

• 100g butter
• 100g caster sugar
• ½ tsp vanilla extract
• 2 eggs
• 100g self-raising flour

For the buttercream

• 75g butter

• 150g icing sugar

• ½ tsp vanilla extract

• 1 tbsp milk

• 200g white chocolate

  melted, to dip

• sprinkles

  to dip

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Nutrition: per serving (14)

• kcal295
• fat16g
• saturates10g
• carbs34g
• sugars28g
• fibre0.3g
• protein3g
• salt0.4g

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Method

• step 1

  First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.

• step 2

  While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.

• step 3

  Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Elena Silcock

Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena

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A star rating of 3.6 out of 5.85 ratings

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