Cake Pops…

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
Makes: 20

Ingredients:

• 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

Frosting:

• 75g full-fat cream cheese
• 2 tbsp Lyle’s Golden Syrup
• 125g Tate and Lyle Fairtrade Icing Sugar

Decoration:

• 200g plain chocolate, melted
• 200g white chocolate, melted
• Sprinkles as available

Method:

1. For the cake pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
2. Grease and base line a 20cm round cake tin.
3. Put all of the ingredients for the cake into a large bowl and beat until smooth.
4. 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.
5. Leave to cool in the tin for 15 minutes then turn out and cool completely.
6. Best left for a day before making the cake pops.
7. Mix the frosting ingredients together until smooth.
8. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together.
9. Cover with cling film and refrigerate until firm – for about 1 hour.
10. Take rounded teaspoons of mixture, and roll into firm balls with your hands.
11. Place on a sheet of greaseproof paper on a flat plate or tray.
12. Make about 20 balls.
13. Put into the freezer for about half an hour to firm.
14. Have ready a polystyrene block or a florist block.
15. Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep.
16. Insert immediately into a cake ball, about halfway through.
17. 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.
18. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.
19. Repeat with the rest of the cake balls using both of the melted chocolates.
20. 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

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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