Cake Decorating: How to Make Cake Pops
Cake pops are surprisingly to make. Use them to accessorise cakes or to create
treats for party bags. This method uses whole cakes or leftover sponge.
Here’s a list of the things you need, you can also find this in the
description box below. Break up leftover cake into crumbs in a large
bowl. Add a small dollop of buttercream icing and
mix until you get a smooth, firm dough.
You can also use jam or melted chocolate to bind the crumbs.
Using your hands, gently mold the mixture into uniform balls, about
the size of a walnut. To be really precise, you could weigh each
ball out to 1 ounce or 30 grams. Refrigerate for around 3 hours.
If your’re short on time, freeze for 30 minutes. Dip one end of each cake-pop stick into melted
chocolate or candy melts and insert into the centre of a cake pop.
Stand it upright in a piece of polystyrene or overturned coliander.
Chill in the fridge for 20 to 30 minutes. When chilled, dip the cake pops into the melted
candy or chocolate, twisting and coating evenly.
Tap to remove any excess. Stand the cake pops upright in a piece of
polystyrene or upturned coliander for 30 minutes, or until they harden.
Once they’ve hardened they’re ready for further decoration, here are some