Cake pop baubles

Cake pop baubles recipe

2 ratings

Fun, festive cake pops are a great way to celebrate Christmas and get the kids busy in the kitchen. They will love decorating them as much as they will eating them! See method

  • Serves 10
  • 1 hr to prepare and 5 mins to cook, 2 hrs 00 mins to cool
  • 316 calories / serving

Ingredients

  • 225g chocolate sponge cake, sliced
  • 75g ready-made chocolate buttercream-style icing
  • 200g white chocolate cake covering
  • 10 cake pop sticks
  • 100g dark chocolate cake covering
  • silver and gold edible glitter
  • dark and white chocolate writing icing
  • sugar snowflakes
  • 50g ready-to-roll white fondant icing

Each serving contains

  • Energy

    1325kj
    316kcal
    16%
  • Fat

    15g 21%
  • Saturates

    9g 44%
  • Sugars

    39g 43%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 43.8g Protein 2.1g Fibre 1g

Method

  1. In a large bowl, break the sponge cake into fine crumbs. Stir through three-quarters of the buttercream icing to bind the mixture. Add more if needed, but don’t let it get too soggy. Roll the mixture into 10 x 4cm balls and place on a lined baking sheet. Cover with clingfilm, then chill in the fridge for 2 hrs, or until solid.
  2. To ice the cake pops, melt 20g white chocolate cake covering in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Dip a cake pop stick into the melted chocolate, then push halfway into a cake ball. Repeat with the remaining sticks and cake balls. Put them in the freezer for 30 mins to secure the sticks.
  3. Melt the remaining white chocolate cake covering until smooth as before, then heat for an extra 1 min. Remove 3 cake pops from the freezer, and dip the cake balls into the chocolate, turning gently to coat. Try to do this in one go as the weight of the chocolate can pull the cake ball off the stick. Stick the cake pop into the hole of an upturned colander to set. Repeat with 3 more cake pops.
  4. Melt the dark chocolate cake covering as in step 3 and use to coat the 4 remaining pops.
  5. Once set, brush some of the white chocolate-coated cake pops with gold glitter. Use the writing icing pens, glitter and snowflakes to decorate the cake pops so they look like baubles.
  6. Roll the fondant icing into small bauble hooks, roll in the gold glitter and use writing icing to attach to the top of the cake pops. Store in a cool place.

See more Christmas desserts recipes

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