Last year I used a BBC Good Food recipe to make Reindeer Cake Pops for Christmas, and I’ve been making them using that recipe ever since.
Then recently someone asked me about making cake pops and I pointed them in the direction of that original recipe, but it made me realise that I have been slightly changing and refining the recipe and technique each time I make them so I thought I would post about how I like to make them now (with lots of pictures too).
200g madeira cake
200g white chocolate
200g dark chocolate (or good quality cake covering chocolate)
– Cut the cake into chunks and use a fork to mash it into crumbs
– Melt the white chocolate and add 3/4 of it to the cake crumbs. Mix well. Depending on the moistness of your cake you may need to add it all in order to bring the crumbs together.
– Roll the cake dough into balls just smaller than a golf ball in size. Squish the dough together in your fingers to ensure the ball doesn’t have any cracks before rolling in the palm of your hand to form the ball shape
– Dip the end of a lollipop stick into any remaining melted white chocolate and then stick it into a cake ball. Place on a tray in the fridge to set for about half an hour
– Melt the dark chocolate and dip in a cake pop to cover it entirely. Twist the stick around in circles between your finger and thumb fairly quickly to remove any excess chocolate
– Add sprinkles
– Stick the cake pop into a stand (I use oasis covered in a napkin) to allow it to set