Cake pops
Fun bite size cakes, ideal for parties and can be designed for every occasion.
Cake pops
Equipment
- Silicone cake pop mould
- Lollipop sticks
- Cake pop stand
Ingredients
- Vegetable oil
- 100 g margarine
- 100 g caster sugar
- 100 g self raising flour
- 2 eggs, lightly beaten
- ½ tsp vanilla extract
Chocolate cake pops
- 1 tbsp cocoa powder
To decorate
- 200 g milk chocolate
- sprinkles and cake decorations
Instructions
- Preheat the oven to 180°c/gas 4. Using some kitchen roll, rub some vegetable oil all over the silicone cake mould, top and bottom. Place the bottom mould on to a baking tray and set aside.
- In a mixing bowl, add the margarine and butter and whisk together with an electric whisk until pale and creamy. Add the vanilla extract to the egg and stir together.
- Add a third of the egg and with a wooden spoon mix together, add a third of flour and mix well, repeat until the egg and flour are combined together. If making chocolate cakes, add the cocoa powder and mix well.
- Spoon the mixture into each cavity on the bottom section, then attach the top, pressing down around the sides to ensure all secure.
- Bake in the oven for 20mins. To test if they are ready, insert a cocktail stick through the top holes, the stick should come out clean.
- Once baked, remove from the oven and allow to cool completely before removing from the mould.
- To make the topping, place a heatproof bowl over a saucepan of simmering water and melt the chocolate.
- Take a lollipop stick and dip it in the melted chocolate and insert into the cake, with a teaspoon, gently drizzle the melted chocolate around the cake pop, decorate with sprinkles and place in the cake pop stand. Repeat until all cakes are covered. Allow to dry for an hour, then serve. Any remaining can be stored in an airtight tin.