Cake pops are so easy to make! In collaboration with Rangemaster I produced a batch of Cake Pops for Chocolate Week. Check out the recipe.
To celebrate chocolate week Rangemaster, the maker of incredibly lovely cookers I would love to have, were lovely enough to send me a box goodies to make cake pops. It was a lot of fun and it was a lot easier to make than I thought. The amount made nearly 25! but I think I might have made them a little small as I was worried they would fall off the sticks.
A lovely box of goodies to bake with. It’s the first time I’ve been sent butter in the post!
The mix was easy and the cocoa powder made it very rich. I may have added a bit more than the recipe said but it worked very well.
Baking the cake part as cupcakes was really quick and made it easy to crumble.
Crumbling the cold cupcakes was rather fun and the butter icing was delicious. The buttercream needed a bit more milk which I’ve added to the recipe below. I would have been fairly happy eating the mix like this.
Next came the fun part of rolling them into balls. I did a level tablespoon-ish of mix per cake pop. I think I need to work on my rolling skills.
After a time in the fridge the cake pops had gone hard it was time to pop in the sticks with chocolate. The chocolate on the stick was set by the time I had done all the pops.
After dipping them and swirling them in melted chocolate I went a little mad with sprinkles. They were really delicious and enjoyed by a lot of friends.
Thank you Rangemaster for allowing me to post your recipe.
It was a lot of fun to make and my friend very much enjoyed tasting and reviewing them for me.
Thank you Rangemaster. If you like looking at gorgeous ovens check out their website www.rangemaster.co.uk
Cake Pops for Chocolate Week
- 110 g (3.88 oz) unsalted butter
- 110 g (0.55 cups) caster sugar
- 2 large (2 large) eggs
- 75 g (0.6 cups) self-raising flour
- 50 g (0.58 cups) cocoa powder
- 125 g (4.41 oz) unsalted butter
- 1 teaspoon (1 teaspoon) vanilla extract
- 300 g (2.5 cups) icing sugar / confectioners sugar
- 4 teaspoons (4 teaspoons) milk
For the chocolate coverings and decorations
- 1 bar of milk chocolate or white chocolate
- Preheat the oven to 180 ºC.
- Prepare a cupcake tin for 12 cupcakes.
- Cream the butter and sugar.
- Beat in the eggs.
- Sieve in and fold the flour and cocoa powder.
- Divide between the cupcake cases and bake for 10-15 minutes.
- Once baked leave to cool.
- To make the butter cream hand mix or with an electric whisk the butter and slowly add the icing sugar.
- Add the milk and vanilla extract to until light and smooth
- When the cakes are cool crumble them into the butter cream and mix in.
- Roll balls of cake pop mix (I did 1 tablespoon per ball) and place on a greasproof paper lined tin ready to go in the fridge.
- When they are rolled place in the fridge for 30 minutes.
- While the cake pops are in the fridge melt the chocolate in a bowl over a pan of warm water.
- When the cake pops are cold take them out and pop the end of a cake pop stick in to the chocolate and then into the cake pop to make a seal to hold the stick and cake together.
- As the cake is cold the seal of chocolate will set quickly.
- Now it's enjoy dipping them time. Dip them and spin them slightly to get off any extra chocolate.
- Decorate with sprinkles and leave somewhere upright to harden.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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