Homemade Yummy Cake Pops Recipe

cake pops

Makes 6 cake pops {If you want about 12, then double cake crumble, buttercrem, chocolate and cake pop sticks or lollipop sticks}
Vanilla cake

120g unsalted butter, softened
150g unrefined caster sugar
1 tsp vanilla extract
2 free range eggs, at room temperature
180g self-raising flour
4 tbsp milk, at room temperature
All you need from the above cake —> 130g cake crumbs

For Vanilla Buttercream frosting

75g unsalted butter, softened
150g icing sugar, sifted
1/2 tsp vanilla extract
All you need your buttercrem —> 75g {Once you have made your buttercream, make sure you weigh it again and it has to weigh only 75g}

You will also need

400 g (1 bag) of candy melts
Small piping bag {s}
Lollipop stick
For the chocolate coating
400 g white / milk / dark chocolate or use all type of chocolates —>in drops or chopped into pieces
A few drops of food colouring, optional
Assorted sprinkles, to decorate
Inserting the cake pops in the polystyrene block will ensure they have a perfectly round shape rather than a flat side from lying on the baking parchment – you can find one at your local florist.

cake pops 2


Step 1
For vanilla cake
1. Preheat oven to 180°C/Gas Mark 4.
2. Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin.
3. Cream the butter and sugar until it turns pale and fluffy – about 5 minutes. Mix the vanilla extract into the creamed butter and sugar.
4. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
5. Pour the mixture into the already prepared tin and bake for 35-45 minutes, or until a cocktail stick inserted into the centre of the cake comes out clean.
6. Once baked, leave the cake to cool on a wire rack.

For vanilla buttercream frosting
a. Cream the butter and icing sugar together.
b. Add vanilla and continue to cream until you are happy with the buttercream consistency or it has to be the piping consistency

Step 2
Crumble the cake thoroughly in a large mixing bowl. It’s best to do this by hand as it gives a finer crumb {Make sure it weighs only 150g}

Step 3
Once you have crumbled the cake as finely as possible, take your buttercream frosting, it should weigh only 75g and begin mixing it in with the crumbs.

Step 4
Keep mixing until you have a fudge-like texture. To see if it’s ready, squeeze a little of the mixture in your palm, it shouldn’t crumble and it should be pliable.

Note: If you add too much buttercream the mixture will be soggy, sticky and heavy and the cake pops will just fall off the stick when you try to dip them.
Divide your mixture into six and shape them into nice smooth balls. Place on a tray lined with baking paper until your chocolate is ready.

Step 5
Meanwhile, prepare your chocolate. Break up the chocolate, place in a glass bowl and heat gently until just started to melt, either over a pan of hot {not boiled } water, or in the microwave approx. 50 seconds on medium}. Make sure you stir until all pieces are melted.

Step 6
Take a lollipop stick and dip one end about 20cm deep into the melted chocolate. Immediately insert the stick into the top centre of each cake ball about halfway through. Don’t insert it too deep or too shallow. Place on a tray lined with baking paper to set and chill in the fridge for at least one hour. The mixture should be firm but not too hard when it’s ready to work with.

Step 7
To dip cake pops make sure the bowl is deep and quite full with chocolate so you don’t need to tilt it, you can also use a kitchen spatula to cover the cake pop quickly without tilting it. Now remove the cake pops from the fridge, then dip each one into the chocolate coating and either insert upright into the polystyrene block or place back on the lined baking sheet {I prefer to use the polystyrene block for the neat looking cake pops}.

Tip: Hold an undipped cake pop by the stick and dip fully into the chocolate. When dipping, be sure to cover right to the top of the stick to secure the pop in place. Gently tap the cake pop over the spatula or bowl to remove any excess chocolate.

Step 8
You can either decorate with sprinkles or sugar decorations before the chocolate has set or leave the cake pops to dry completely if you’re making a more elaborate design as seen on the picture.


Written by Farhat

Farhat Abbas

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