I have had quite a few requests on how I make my cake pops so I thought I would share my version
This is a basic version
I use Dana’s chocolate cake recipe mixed with the divine chocolate butter cream from Sophie Gray’s ENJOY! cook book (well worth the purchase) This recipe makes a perfect batch of about 70-80 cake pops.
I love making cake pops as you can do it in stages over a period of time and the cake balls (before dipped) can be frozen for up to a month in a airtight container
Mix the cake crumbles and butter cream together, into a clump as pictured below and refrigerate (you can leave it in the fridge in a airtight container for a couple of days) Firming up the mixture makes it easier to roll
Mix the chocolate until lump free
Remove the cake balls from the freezer.
I find it easier to take out about 20 at a time out of the freezer.
When you are ready to dip, stick a lollipop stick into a cake ball then dip into the chocolate and cover the whole cake ball
You do need to work fast, as the chocolate sets quite fast
Place back onto a baking sheet to set, and refrigerate
Sorry my photos are so terrible, it was rather late at night and I was quite tired