Cake Pop Recipe
Delicious and dainty, these cake pops are something small and sweet to make on a relaxing weekend. This cake pop recipe should make about six to eight cake pops.
- Madeira Cake – 125g / 4.5oz
- Fruit Cake – 125g / 4.5oz
- Dark Chocolate – 100g / 3.5oz
- Chopped Hazelnuts – 2tbsp
- Desiccated Coconut – 2tbsp
- White Chocolate – 300g / 10.5oz
- Food colouring – Only a few drops needed
- Multi-coloured sugar sprinkles (optional, there are plenty of other options if this isn’t your thing).
How To Make Your Cake Pops:
- 1: Rest a bowl over a pan of simmering water, without letting the bowl touch the water and don’t let the water enter the bowl. Melt the dark chocolate in this bowl.
- 2: Crumble the two cakes into one bowl, add and stir in the melted chocolate, chopped hazelnuts and desiccated coconut. Stir until everything has combined together well.
- 3: Once combined, roll pieces of the mixture into roughly golf ball size. Insert a stick into each ball, store in the fridge until firm – around 20 to 30 minutes.
- 4: While the cake pops are cooling, melt the white chocolate using the same technique as you did with the dark. Stir in any chosen food colouring.
- 5: Add the sugar sprinkles (or your decoration of choice) onto a plate; also cover a baking tray with greaseproof paper.
- 6: Take your cake pops out of the fridge, dip and coat them in a layer or two of the melted white chocolate. Then cover them in your chosen decoration (e.g. sprinkles). You can either lie them on the baking tray you’ve prepared, or for a neater finish stand them vertically in a piece of styrofoam or a holder, so the cake pops set without touching anything.
- 7: Refrigerate again until the chocolate has set – 20 to 30 minutes.
- 8: Remove finished cake pops from the fridge and enjoy!
Making cake pops is a fun, relaxing weekend activity and fun for the kids too! They make ideal treats or favours for weddings too. Let us know if you’ve tried this recipe.
(Original recipe: Simon Rimmer from Something for the Weekend via BBC).