Easy Cake Pop Recipe
Vanilla cake pops are bite-sized treats covered in white chocolate and sprinkles, perfect for parties and celebrations.
Ingredients
- Vanilla Cake / Cupcakes crumbled A rough guide ratio is approx 20ml butter icing / frosting for 1 cup cake crumbs.
- Butter Icing
- White Chocolate Callebaut Belgium chocolate is my favourite
- Sprinkles of your choice
- Lollipop Sticks
Instructions
Crumble the cake into fine crumbs:
- Take your cooled vanilla cake and crumble it with your hands into fine crumbs. This step ensures the smooth texture needed for rolling the cake into balls.
Mix in butter icing / frosting gradually:
- Add the butter icing to the cake crumbs, a little at a time. You’re aiming for a texture that holds its shape when rolled but isn’t too wet. Start with about 20ml of butter icing for every cup of cake crumbs and adjust if needed.
Combine thoroughly using your hands:
- Use your hands to mix the butter icing/ frosting with the cake crumbs until fully combined. The mixture should be smooth with no visible icing / frosting streaks.To check for the proper texture of your cake pop filling, roll the mixture into a small ball and squeeze it slightly; if cracks appear, you need to add more butter icing.
Portion and roll cake balls:
- Use a scale to measure 30g (1oz) portions of the mixture for even cake pops.
- Roll them into smooth balls and place them on a lined baking sheet.
Chill the cake balls:
- Pop the tray in the fridge while you prepare the chocolate.
Melt the white chocolate carefully:
- Use a microwave on medium power for 30 seconds to melt the white chocolate then stir. Continue heating it on medium power for 10-second intervals, stirring after each session to distribute the heat. Make sure not to overheat, or it may seize. The chocolate is sufficiently melted when the mixture is free of lumps.
Dip the sticks in chocolate and insert:
- Dip the tip of each lollipop stick into the melted chocolate before inserting it halfway into a chilled cake ball. This helps secure the cake to the stick. After inserting a stick into each cake ball, you'll need to thoroughly chill them in the refrigerator for at least an hour before dipping them in chocolate.
Dip the cake pops in white chocolate
- Dip each cake pop into the melted chocolate, fully submerging it. Tap off the excess gently while rotating the pop.
Decorate with sprinkles:
- While the coating is still wet, hold the cake pop over a bowl and sprinkle generously with your favourite sprinkles.
Let them set:
- Stand the cake pops upright in a styrofoam block or an egg tray to dry completely.