My girls have often asked to try cake pops but I always presumed they were difficult to make – surely an orb of sponge is fairly tricky with no gadgety cake pop maker? As it happens, cake pops are a doddle to make, the spherical form is molded out of cake crumbs mixed with buttercream. If I’d known they were so simple I’d have made them ages ago!
The popularity of these spherical shaped cake treats is no doubt due to both the lollipop shape, and the tempting decorated chocolate coating – surely irresistible to any in possession of a sweet tooth. This version features vanilla sponge, mixed with fluffy vanilla buttercream and coated in dairy-free chocolate. Recipes for the cupcakes and buttercream can be found here.
Cake pops totally fit the birthday party brief, small desirable little treats that are meant to be eaten by hand. These little beauties are easily assembled from a few leftover cupcakes and some extra buttercream, perfect for when you want wow factor with only minimal fuss.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes approximately 8, multiply as necessary
1 cup cake crumbs, I found 3 cupcakes did the trick
1/3 cup buttercream
50g dairy-free chocolate, melted
sprinkles or decorations of choice
- Crumble up the cakes to make fine crumbs. Either use a food processor or by hand
- Mix in the buttercream and form into even sized balls, insert the cake pop sticks
- Place in the fridge to firm up
- Dip in the melted chocolate and sprinkle with decorations. Place in a cup to set.