Cake Pops
A super simple recipe for cake pops that stay on the stick and dip really well.
Servings: 9 Cake Pops
Equipment
- 9 Cake Pop Sicks
- 1 Electric Melting Pot
- 1 Cake Dummy (for standing up cake pops)
- 2-3 Paintbrushes
Ingredients
- 200 grams Cake (any flavour)
- 80 grams Buttercream
- 400 grams Deco Melts You won't use all of these, it just helps to have extra to dip into
- 20 grams Sprinkles
- 1 gram Edible Lustre Dust
Instructions
- Break your cake up into crumbs in a large bowl
- Add the 80g of Buttercream and mix thoroughly until you have a thick dough that looks a little like cookie dough
- Break into 25-30g chunks, then roll into balls
- Melt your Candy Melts in an electric melting pot or over a bain amrie
- Dip a cake pop stick into the candy melts, then push into the cake pop bal approx 1cm deep
- Repeat until all cake pops are dipped, then place on a flat tray and chill in the fridge for approx 10 mins
- Once chilled, take a cake pop and dip it into your candy melts, turning regularly and tapping on the edge of the melting pot to shake off any excess
- Push the stick into the cake dummy and allow to set. repeat until all cake pops are dipped
- For Sprinkle dipped cake pops, dip the cake pop into a pot of sprinkles before the candy melts are set
- For the lustre dusted cake pops, used dry dust and a large soft paintbrush to coa the cake pop in a gorgeous metallic colour