Chocolate-Covered Cake Pops

Chocolate-Covered Cake Pops

Cake pops are delicious bite-sized treats that are really fun to make and decorate for both kids and adults (trust us, we had waaaay too much fun with the sprinkles when we made these). If you’re looking to teach your little ones some beginner’s baking temperatures, this recipe is great as it includes how to check the cake is properly cooked as well as how to temper chocolate. In a rush to get to the decorating? Skip the cake baking and use a ready-made sponge instead! 

For the cake

100g butter, room temperature

100g caster sugar

½ tsp vanilla extract

2 eggs, room temperature

1tsp baking powder

100g self-raising flour

 

Or ready-made sponge cake

 

For the buttercream

75g butter, room temperature

150g icing sugar

½ tsp vanilla extract

1 tbsp milk

 

To decorate 

400g white, milk or dark chocolate

Sprinkles, stars and edible glitter 

Lollipop sticks

Heat oven to 190°C/ fan 170°C/ gas mark 5. Butter a 20cm sandwich tin and line the base with non-stick baking paper. In a large bowl, beat the butter and sugar together until you have a creamy mixture. Add the eggs in one at a time and continue to beat after each one. Sift in the flour, baking powder and add the vanilla bean paste, gently folding into the mix. Spoon the batter into the sandwich tin and gently smooth the surface with a spatula. Bake for about 20 minutes until golden and the internal temperature of the cakes read 95-98°C. Run a knife around the inside edges of the tins and carefully transfer onto a cooling rack. Leave to come down to room temperature (around 22°C).

Once the cake is cool make the buttercream. Combine the butter and icing sugar in a bowl and beat together until smooth and creamy. Then add the milk and vanilla bean paste and mix again. Over a large bowl, break the cake into crumbs. Stir the buttercream into the crumbs until you have a thick, sticky mixture. Take small portions of the mix and roll into balls, place onto a lined tray or plate and push a lollipop stick into each ball. Put into the fridge for an hour to set. 

Bring a pan of water to a simmer over a medium low heat. Finely chop ¼ of your chocolate and set aside. Roughly chop the remaining ¾. Place a bowl on top of  the pan, ensuring its base doesn’t touch the water. Put your roughly chopped chocolate into the bowl. Stirring regularly, melt the chocolate until your Thermapen reads 45-50°C for milk and white chocolate or 55-58°C for dark chocolate. Remove the bowl from the heat and add the finely chopped chocolate. Slowly stir the chocolate until it has melted and your Thermapen reads 26-27°C for milk chocolate, 27-28°C for white or 28-29°C for dark. Place the bowl back on a low heat and slowly reheat to 29-30°C for milk, 28-29°C for white or 31-32°C for dark chocolate. 

Cover the cake pops in chocolate by dipping or drizzling spoonfuls of chocolate over the cakes. Top with sprinkles and decorations and then stand upright into a container to cool. This will take 30-60 minutes in the fridge or at room temperature. Enjoy!

 

Read more about cake: 

Victoria Sponge With Homemade Jam and Italian Buttercream

A Spotlight on Baked: Cake With a Cause

Sweet Treats to Inspire You This #GBBO Season



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