I thought you had to have a cake pop maker to make cake pops, not with this recipe!!How sweet are these cake pops…
Time to prepare: 1 hour, plus cooling and chilling time
Cooking time: 25 minutes
- 115g slightly salted butter, softened
- 115g Tate & Lyle Fairtrade Caster Sugar
- 1 tbsp Lyle’s Golden Syrup
- 2 medium eggs
- 115g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 75g full-fat cream cheese
- 2 tbsp Lyle’s Golden Syrup
- 125g Tate and Lyle Fairtrade Icing Sugar
- 200g plain chocolate, melted
- 200g white chocolate, melted
- Sprinkles as available
- For the cake pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
- Grease and base line a 20cm round cake tin.
- Put all of the ingredients for the cake into a large bowl and beat until smooth.
- Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.
- Leave to cool in the tin for 15 minutes then turn out and cool completely.
- Best left for a day before making the cake pops.
- Mix the frosting ingredients together until smooth.
- Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together.
- Cover with cling film and refrigerate until firm – for about 1 hour.
- Take rounded teaspoons of mixture, and roll into firm balls with your hands.
- Place on a sheet of greaseproof paper on a flat plate or tray.
- Make about 20 balls.
- Put into the freezer for about half an hour to firm.
- Have ready a polystyrene block or a florist block.
- Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep.
- Insert immediately into a cake ball, about halfway through.
- Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate.
- Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.
- Repeat with the rest of the cake balls using both of the melted chocolates.
- The pops will keep for a week in an airtight container in the refrigerator.
Recipe and photo credit by-
This recipe was made using Tate & Lyle sugars and Lyle’s golden syrup, for more delicious recipes visit Taste And Smile or Lyles Golden Syrup