RECIPE: Have your cake pop and eat it too

The only thing better than a birthday cake is a birthday cake pop and we’ve got a great recipe for them right here! These yummy cake pops are a delicious way to treat the little guys…and you too! Get the kids involved in the decorating process and make some fun colours for them to play with.

Cake pops work great as a dessert option for after dinner, or a no-mess alternative to crumbly birthday cake. Just make sure you have enough cake-pops to candles if you do!

Ingredients

This recipe makes around 40 cake pops. It takes around 6 hours, including refrigeration time, but the cake will keep for a day or two if you want a break between steps.

For the cake part

1 and 2/3 cups (208g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) whole milk 

For the glue part

100g unsalted butter, softened

1 ¾ cups (210g) icing sugar

2-3 tsp milk

1 tsp vanilla extract

For the decoration part

200g white chocolate

Food colouring as needed

Sprinkles or any other decoration

What you’ll need

Lollipop sticks

A cardboard box or styrofoam to dry the glazed cake pops

Method

For the cake: Preheat an oven to 160 degrees Celsius for a fan assisted oven. In a large bowl mix flour, salt and baking powder together and set aside. In a separate large bowl, beat butter and sugar together until light and creamy. Add in one egg and 1 tbsp of flour and beat in. Repeat with the remaining egg and vanilla. Add in half of the flour mixture and beat it into the mixture, then add the milk. Once combined, add in the rest of the flour and mix together, scraping down the sides as needed. Place the mixture into a well-greased springform tin and bake for approximately 30 – 36 minutes until golden on top and a toothpick comes out of the centre clean. Allow the cake to cool completely on a wire rack.

For the glue: In a clean mixing bowl, beat the butter for the icing until creamy, then add the rest of the ingredients to make a creamy icing.

For the cake pops: Using your hands, crumble the cake into the icing mixture, making sure there are no large lumps. Using the paddle on your mixer, mix together the icing and the crumbled cake until combined. Using a dessert spoon, measure out one spoonful of cake and roll it into a ball using your hands. Place onto a lined baking sheet, and refrigerate all the cake pops for about 2 hours. Reroll the cake pops to ensure a smooth finish and keep in the fridge while decorating two or three at a time. Pierce small holes in your cardboard box or styrofoam – this is where your glazed cake pops will dry easiest.

For the decoration: Melt the white chocolate in a double boiler.  If it’s too thick, add a tsp of vegetable oil or milk to loosen. Dip a lollipop stick about ½ inch into the glaze then insert into the centre of a cake pop (only about halfway through). Dip the cake pop into the glaze until it’s completely covered and sprinkle with any other toppings you might like (sprinkles!). Place your cake pop into the cardboard box or styrofoam standing upright to set. It should set in about one hour. Repeat with other cake balls, taking about two or three out of the fridge at a time, as they need to be very cold when glazing.

 

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This recipe was first found and adapted from Sally’s Baking Addiction. You can view the full recipe here. 

maternity & infant