Christmas Pudding Cake Pops
I’ve had cake pops on my ‘to do list’ for a while and finally got the opportunity when visiting a friend down in New Plymouth the other week. She has two daughters who were keen to help make them and even more importantly eat them. It’s a fun activity to do with kids, fairly easy but a bit fiddly. For those younger than 8 years you will need to assist with the moulding of the cake balls and inserting the sticks into the cake pops gently so not to break the already moulded cake. The dipping and decorating is the easy bit and I would suggest letting them have ‘free reign’ on how they want them to look and not worry too much about the perfect looking pop for your blog!
The girls did an amazing job, we made a few Christmas pudding style pops and then the creativity started. Sprinkles, cachous and mini fondant shape Christmas tree, gingerbread men and stars where more popular as their creativity flowed.
You can use any cake as the base, bought or homemade even gluten free but I would suggest you use a heavier cake similar to Madeira. We used 70% chocolate but milk chocolate would work just as well if that is preferred. There are many images of cake pops on the internet so if you are looking for decorating ideas just Google ‘cake pops’.
Ingredients – Cake Pop
Makes approx 12
200g Madeira or Chocolate Cake
160g dark or milk chocolate (I used 70%)
50ml single cream
Ingredients – Decoration
250g dark or milk chocolate
50g white chocolate
Sprinkles, cachous or fondant flowers to decorate
Crumble the cake into fine crumbs.
Melt the cream and dark chocolate together in a microwave, using short 30 second bursts. Stir in between each heat and continue process till melted. Stir into the cake crumbs.
To form the cake balls, take enough cake mixture to a ping pong sized ball. Roll gently in your hands to create a smooth surface and place on a large plate. If it doesn’t come together in a ball you may need to add more melted chocolate.
Place cake balls in the fridge to set (approx 20 minutes).
Melt the dark chocolate from the ingredients list. Dip the end of a lolly stick into the melted chocolate and gently poke half way into the cake ball with a twisting movement.
Place them back on the plate and into the fridge to set again for a few minutes.
Dip the cake pops one at a time into the melted chocolate, letting any excess chocolate drip off.
Stand the cake pops in a mug or a piece of polystyrene making sure they don’t tough each other and allow to set. If you set them in the fridge the chocolate will go dull but depending on your weather or patience you may have no choice but to use the fridge to set the chocolate
Melt the white chocolate in a microwave with the same method as the dark chocolate.
Spoon a teaspoon of white chocolate onto the top of each cake pop, tipping the cake pop back and forth so the white chocolate runs down the sides.
Decorate with sprinkles, cachous or fondant holly or flowers.
If you ‘google’ cake pops on the internet you will find lots more ideas of how to decorate them.