Chocolate cake pops with mini smarties
Bite-sized indulgence on a stick.
With my son’s birthday just around the corner, I’ve been in a bit of a quandary. What type of birthday cake do you buy/make for a child that doesn’t like a traditional cake?
I thought about making cupcakes, but there’s the chance he’d just lick the icing off and be done with it.
That’s when I hit upon the idea of cake pops. They look like lollipops, are not overly big and it’s an activity William can help with and get his hands dirty (in a baking sense, obviously).
It had to be a winning idea. And just in case it wasn’t, I decided to add mini Smarties to my recipe to really tempt him into trying them.
What you will need
- 112g self-raising flour
- 112g caster sugar
- 112g butter
- 2 eggs
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla essence
- A jar of chocolate beans (mini smarties)
- Ready-made chocolate frosting
- Cake pop / lollipop sticks
I decided to do mine using red and blue candy melts. You can buy these online or from a store such as Lakeland or Hobbycraft.
To top the cake pops I opted for pink and white edible pearls as well as hundreds and thousands to vary things up a bit.
What you will need to do
Pre-heat your oven to 180°C / 350°F / Gas Mark 4.
Put the flour, sugar, eggs, butter and baking powder into a mixing bowl and mix with an electric whisk for a couple of minutes until the mixture is smooth.
Mix in the vanilla essence (you can add more or less according to your own personal preference).
Turn it out into a pre-greased (or lined with baking parchment) cake tin and put it in the oven for about 30 minutes.
Once the cake has finished baking, let it cool in its tin for a few minutes before turning it out onto a wire cooling rack.
When your cake is fully cooled crumble it up into a bowl. Now it’s time to turn the sponge into cake pops!
Add as many chocolate beans / mini Smarties to the crumbled sponge cake as you like. I used roughy 82g (half of a 165g jar from Renshaw Baking).
Mix your frosting into the crumbled sponge cake. I used about 200g of ready-made chocolate frosting and would recommend mixing by hand to ensure all the dry mixture gets covered.
Measure out a heaped teaspoonful of mixture and roll it into a sphere between your hands. Place it onto a tray or into a container and repeat until all of the mixture has been used.
Next, melt your chocolate or colour melts.
Dip the tip of a cake pop stick into the melted chocolate and push into the cake pop. Repeat until all cake pops are skewered by the sticks.
Place the cake pops in the freezer for 15-20 minutes to help the chocolate or colour melts set. It will also help the cake and frosting mix set, stopping it from sliding off the sticks.
When you have removed them from the freezer, dip each one into the melted chocolate to coat. Place into a cake pop stand or mug to set (this part gets a little messy because some of the chocolate inevitably drips off the pop).
Decant your cake pop toppings into separate bowl.
When the chocolate has set (shouldn’t take too long), dip the very top of the cake pop into the melted chocolate and then dip into your toppings. Once again, place into a stand or mug and leave to set.
So what did my son think? He loved them!
These have been a big hit with both Olivia and William so I have a feeling that this may not be the last of my cake pop making.
Why don’t you give them a try?