Friday, 26 March 2010

Let Them Eat Cake Pops...

Probably about a year ago now, my sister sent me a link to the Bakerella website. The ideas were absolutely adorable, and there was one magical phrase that stuck with me: Cake Pop. The basic idea is that it looks like a lollipop, but is made out of cake. Adorable.

I remembered the cake pops, but didn't do anything about the idea until recently. My nephew's birthday is on St. Patrick's Day, so I helped my girls to bake him a birthday cake. They had great fun decorating it with LOTS of sprinkles. I sandwiched two layers
of cake with frosting in the middle as well as on top, so I leveled out the cakes by cutting off the excess cake (super easy by just cutting all of it to the height of the cake pan before removing it from the pan). This left us with some left over cake.

So I rcmembered cake pops, found some sticks, and started rolling the cake into balls. It worked well because the cake was still warm and so took its form easily. Also, the cake was very moist and kind of crumbly, so the consistency worked really well.

I worked loosely from a Betty Crocker recipe. It was easy and one-step though, so here's what I did.


2 cups flour
2 cups sugar
1 tsp baking soda/bicarbonate of soda
3/4 tsp salt
1/2 tsp baking powder
1/2 cup butter (room temperature)
1 cup water (room temperature)
1/2 cup milk (I used whole milk)
1 tbsp vanilla
5 oz dark chocolate, melted and cooled
2 eggs (room temperature)


1. Preheat oven to 180C/350F. Grease and flour 2 medium to large cake tins. (This recipe doesn't work well as "sandwich cakes"; it's better as a single, big, tall cake.)

2. Put all ingredients in a large mixing bowl and beat with an electric mixer until it is smooth. Pour into cake tin.

3. Bake until an inserted butter knife comes out clean. Let cool, then decorated as desired OR let cool only until it is comfortable to handle, and then shape pieces of cake into balls around lollipop sticks.

I frosted the cake pops with a pretty simple chocolate buttercream. I beat together about 1 cup butter, 4 cups sugar, 2 tbsp vanilla, 2 oz melted and cooled dark chocolate, and 2 tbsp cold water until it made a smooth frosting that was easy to spread (make sure to taste test it and adjust as desired).

After giving the frosting time to stiffen, I covered the cake pops in cling film and then tied securely with ribbon. And voila, cake pops. Bite sized cake on a stick. Fantastic for when you want to be cutesy.

1 comment:

  1. Brilliant idea to use warm cake to make cake pops without having to bind the cake with icing! I have done this with brownies, which are by definition more "sticky", but despite much web surfing have not found an idea for making cake pops from cake without a bunch of icing in it! Thank you, thank you.