Recipe: Funfetti Cake Pops

It’s another Claud & Hannah baking post (YAY). This time we made some ever so cute cake pops.

I have always wanted to make cake pops, but was hesitant after seeing so many failures using the moulds. However I found other people using a much simpler method using cake crumbs, so we decided to give it a go. To add something extra we decided to make them funfetti - and who doesn’t love rainbow sprinkles!

Cake Pops:

• vanilla cake mix (+ ingredients required)

• rainbow sprinkles

• buttercream icing

Decorations:

• cake pop sticks
• polystyrene board (to hold the cake pops)

• white chocolate

• food colouring 

• sprinkles

First preheat your oven to the temperature required (details will be on the cake mix box). Follow the instructions, but before pouring the batter into your cake pan add rainbow sprinkles and mix through. Bake the cake and once it is out of the oven, let it cool completely.

Use your hands to tear the cake into crumbs. The smaller the crumbs the better! Once your entire cake is now crumbs, mix through the buttercream icing (we just used the one given) until your cake can stick together to form almost like a cake dough. Roll this into small balls and pop onto a large plate or tray.

Next melt your white chocolate by microwaving it for 30 seconds at a time, stirring in between (even if it doesn’t seem as though it has melted yet). Grab a cake pop stick and dip the end into the white chocolate, and then stick it into your cake pop balls. Do this for all of the cake pops and then refrigerate for 10-15 minutes. If you want, add food colouring to your white chocolate.

Place your polystyrene board nearby and now the stick should be firmly stuck into the cake pops. To coat the cake, dip it into the chocolate and then immediately stick it into the polystyrene board to set. I found the easiest way to coat the cake pop evenly was to to dip it in, use a spoon to help pour a thick layer of chocolate all over the cake, and then shimmy/rotate the stick side to side as you slowly lift it out of the chocolate. This means there won’t be excess chocolate which would drip off. Refrigerate for 30 minutes.

To finish it off, we drizzled a bit of leftover melted chocolate over the top and added some more sprinkles! Then, refrigerate again until the chocolate has set.

Hannah xx