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Birthday cake pops
Birthday cake pops
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Prep Time:
40 minutes
Cook Time:
120 minutes
Total Time:
160 minutes
Create unforgettable birthday cake pops for your loved one.
Ingredients:
  • 583g packet chocolate fudge cake mix
  • 60ml frosting
  • Icing sugar mixture, to dust
  • 300g white chocolate melts (or pink candy melts)
  • Pink food colouring gel
  • Pink and purple sprinkles, to decorate
  • 150g icing sugar
  • 1 eggwhite
Instructions:
  • Preheat your oven to 180C and prepare a 20cm round cake pan by greasing and lining the base with baking paper.
  • Follow the packet directions to make the chocolate cake. Spoon the batter into the prepared pan and bake for 40-45 minutes until a skewer inserted in the center comes out clean. Let it rest for 10 minutes before transferring to a wire rack to cool.
  • Take the cake and crumble it into the food processor. Pulse until you get fine crumbs. Then transfer the crumbs to a bowl and mix in the chocolate frosting until well combined.
  • Prepare the oven tray by lining it with baking paper. Sprinkle icing sugar mixture on a clean work surface. Form the mixture into a 2cm-thick disc, then use a 3-cm pastry cutter to make cake discs. Put them on the tray and refrigerate for 1 hour until firm, covered with plastic wrap.
  • Melt the white chocolate melts or candy melts in a heatproof bowl over simmering water, stirring with a metal spoon until smooth. Mix in pink coloring until evenly combined.
  • Individually coat end of each lollipop stick with chocolate and insert into the bottom of each cake disc. Place back on the tray and repeat with remaining discs.
  • 1. Dip one cake pop into the melted chocolate, ensuring it is fully coated. Tap gently to remove excess chocolate. Use a knife to create a textured look by spreading the chocolate around the sides. Stand the cake pop upright in the polystyrene. 2. Sprinkle the top with sprinkles while the chocolate is still melted. Repeat the process with the rest of the cake pops. 3. Allow them to set for 15 minutes.
  • Prepare the royal icing by placing the sifted icing sugar in a small bowl. Slowly add the egg white in batches, stirring well each time until a firm paste is formed (the icing should be able to hold its shape when piped). Transfer the mixture into a piping bag fitted with a no.2 plain nozzle and pipe around the sides of each cake pop. Allow the icing to set until firm.

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