This week the theme of my tutorials has been ‘Cake In Disguise’. Today I’m going to share with you an easy tutorial on how to make Popsicle Cake Pops.
If you haven’t made cake pops before, here’s a simple basic recipe that I absolutely love:
Step 1: Take your cooked cake (bake it yourself or you can use store bought cake) and crumble it into a bowl. 1 standard cake mix, 1 x 8” cake or a dozen cupcakes is a good amount, depending on how many pops you require (this recipe does about 12 of these popsicles)
Step 2: Take 200ml whipping cream and 200g dark chocolate and microwave for 1 minute intervals until completed combined (approx. 2 minutes total) Stir until there are no lumps.
Step 3: Pour chocolate mixture over your chocolate cake crumbs and stir until all the chocolate mixture has been absorbed and you have a workable chocolate truffle-type mix.
Step 4: If it’s a little soft to work with, refrigerate for 20 minutes prior to use.
So, that’s the basic recipe sorted and now we need to take this deliciously messy chocolate mix and turn it into cute popsicles.
You can view the full, comprehensive Video Tutorial b elow,which goes a lot more in depth with lots of extra hints and tips, or you can follow the steps below to recreate these super cute pops.
To create your popsicles you will need:
12 x Popsicle sticks
Zip lock bag
Polystyrene block (to set & display your pops)
Melted dark chocolate
Melted white chocolate
Take a large spoon of your cake pop mix – about the size of a golf ball and roll it into a ball. Flatten it between your palms to about 1/2” thickness and mold it with your hands to resemble a basic popsicle shape. Refrigerate for 15 minutes till firm.
Tip: Don’t make it too short and stumpy.
Using a knife, cut across the bottom of your popsicle shape to give a defined straight bottom edge.
Melt your chocolate. Insert your popsicle stick approx. ½” into the melted chocolate and then insert the chocolatey stick into the base of the popsicle shaped cakepop. You should insert the stick approx. 1 ½ ” up the pop, but just do this to eye so your popsicle looks authentic and takes up about half the stick.
Allow the chocolate ‘seal’ at the base of the popsicle to completely set. I usually pop mine in the fridge for 5 minutes or so.
Take your cakepop and dip into the melted chocolate, ensuring the chocolate covers the now-set chocolate seal. Try not to get the chocolate too much further up the popsicle stick. Tap off any excess chocolate and allow to set.
Melt your white chocolate and pour into your zip lock bag. Cut a small corner off the bag (approx. 1/8”) to fashion a makeshift piping bag.
Drizzle the chocolate in small ‘blobs’ unevenly around the top of the popsicle, ensuring the very top is completely covered. Holding it upright give it a couple of gentle taps to allow the white chocolate to dribble down the sides.
Before your white chocolate has started to set, take your sprinkles and scatter over the top
Display in a polystyrene block, flower foam or a firmly packed container of brown sugar
Storage: I never refrigerate my pops – they will keep at room temperature for up to 3 days. They can be frozen, but some may crack upon defrosting so allow for a few ‘casualties’
I hope you like this fun and easy take on the traditional ball shaped cakepops! If you love it, please LIKE and SHARE on your social media.
If you have any questions about this tutorial, please watch the video – if you don’t find your answer then feel free to comment below and I will do my best to answer.
Leave a Reply