Cake pops

In celebration of Easter, here is a very yummy (and addictive) recipe

cake pops

1 chocolate cake, crumbled

1/3 tub Betty Crocker chocolate icing
500g chocolate melts, melted

pop sticks or plastic skewers

sprinkles to decorate

1.) Once cake is cooked and cooled, crumble into a large bowl. Add icing, combining through mixture until it has a consistency where it can be rolled into balls. (Be careful though, if you add too much icing, it will start to melt in your hands as you roll, making it too soft to hold shape and hold on to the pop sticks.)

2.) Roll about a tablespoon of mixture into balls.

3.) Dip the ends of pop sticks/skewers into melt chocolate, and place in each ball. Allow time for chocolate to set.

4.) Take each cake pop, and roll through melted chocolate until completely covered. Allow chocolate to set slightly before rolling in sprinkles otherwise they tend to get “absorbed” into the cake, rather than decorate.

5.) Stand each cake pop upright in some styrofoam (available at all craft stores) until completely set. You can also put them upside down into cupcake patty tins, however, they will inevitably get a flat top.

Cake pops can be frozen if they are individually wrapped in cellophane and sealed in an airtight container (that’s if they make it to the freezer!)

You can also get creative and put half a fun-size chocolate in the middle- dip a popstick in chocolate, then push into chocolate. Mould cake around chocolate before following the remaining steps. I personally like Mars bars and Bounty in mine.

Bella 🙂


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