Amaze balls

Amaze balls

By
From
Top of the Cake Pops
Makes
20
Photographer
Lucy Ridgard

Before you get celeb popping, it’s a good idea to hone your cake pop skills, and this recipe will help you do just that. The red velvet cake and cream cheese frosting combo never fails to impress! But any recipe from 'Baking your cake' will work just as well. This recipe makes enough for around 20 pops.

Ingredients

Quantity Ingredient
480g Basic cake, cooled
120g Cream cheese frosting
400g white candy melts
2 teaspoons sunflower oil
20 lollipop sticks
sprinkles or edible glitter, to decorate
polystyrene block

Method

  1. Break up the cake into fine crumbs by hand or in a food processor.
  2. Mix in the frosting until well combined to create a dough.
  3. Roll the dough into 20 balls, approximately 30 g each in weight. Place them on a baking sheet and cover with foil or clingfilm before refrigerating for about 2 hours. These basic cake balls are now ready to be dipped as they are, or transformed into pop stars.
  4. Melt the candy melts in a bowl by following the instructions on the packet and stir in the sunflower oil until smooth.
  5. One at a time, dip each lollipop stick about 1 cm into the melted candy melts and push the stick halfway into each cake ball – this will ensure the ball doesn’t fall off when you dip it completely. Set aside to dry for a few minutes.
  6. Dip the cake ball all the way into the candy melts, covering it completely, then tap off any excess.
  7. Place some sprinkles into a small cup and dip the pop into it. Tap off any excess and stand in a polystyrene block for about 15 minutes to dry.
  8. Once dry, you can wrap your pops with lollipop-style cellophane bags or store in a tin. They last for up to one week if stored in a cool place.
Tags:
Top of the Cake Pops
cake
pops
pop
April
Carter
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