How I made my first Cake Pops. I’ve been intending to make cake pops since the end of last year when I bought a kit from Cake International Show in November. I’d anticipated setting time aside to focus on following instructions and perfecting technique. But in the end that plan went out of the window, instead it went something like this.
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| Cake Pops Sweet Treats |
I’d made my niece’s Seaside birthday cake, and had some left over cake trimmings, with an hour or so to spare, I had a sudden urge to Cake Pop! I measured nothing, looked up no instructions and went for broke, and yes I think it paid off.
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| Cake Pops – Jammy Dodger |
The week before I made some decorations I’d originally intended to use on the seaside cake but were now going spare. Miniature donuts, ice lollies, biscuits and pie, all made with sugar paste, a mould, lustre dust and a steady hand.
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| Strawberry Chocolate Cake Pops |
- Step 1 – Crumble up cake crumbs
- Step 2 – Add leftover butter cream, mould into balls
- Step 3 – Pop balls into fridge for 30 ish minutes
- Step 4 – Melt strawberry chocolate melts*
- Step 5 – Pushed stick into ball, removed and dipped stick into chocolate and pushed back into ball
- Step 6 – Dipped into chocolate
- Step 7 – Added decoration and left to dry
*Cake Pop Tip – my friend Wendy who’s a dab hand at making cake pops, always recommends melting the chocolate in tall narrow container so you can dip the ball of cake into, easily covering the ball but without wasting too much chocolate. My sundae glass was perfect for this task.
