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Posy of flower cake pops
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Prep Time:
30 minutes
30 minutes
Cook Time:
135 minutes
135 minutes
Total Time:
165 minutes
165 minutes
Elevate your kitchen with floral cake pops.
Ingredients:
- 340g pkt vanilla butter cake
- 40.00 ml bought vanilla frosting
- 250g white chocolate melts
- Pink food colouring gel
- Icing flowers, to decorate
Instructions:
- Preheat your oven to 180C and prepare a 20cm round cake pan by greasing and lining the base with baking paper.
- Prepare the vanilla butter cake according to the packet instructions. Pour the batter into the pan and bake for 40-45 minutes or until a skewer comes out clean when inserted in the middle. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Trim cake crusts using a serrated knife. Break cake into small pieces and place in a food processor. Pulse until fine crumbs form. Transfer to a bowl and mix in vanilla frosting until combined.
- Prepare an oven tray with baking paper. Roll cake mixture into tablespoon-sized balls and place them on the tray. Cover loosely with plastic wrap and chill in the fridge for 1 hour until firm.
- Melt the white chocolate melts in a heatproof bowl set over simmering water, stirring with a metal spoon until smooth. Stir in pink coloring until well combined.
- Spear the end of 1 lollipop stick into the chocolate, then insert it into a cake ball. Place back on the tray and continue with the rest of the cake balls.
- Dip a cake pop into the melted chocolate, coating it evenly. Tap lightly to remove any excess chocolate, then place it upright on a polystyrene board. Decorate with icing flowers while the chocolate is still soft. Repeat with the rest of the cake pops and decorations. Let them set for 30 minutes until the chocolate hardens completely.