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- Prep time:
- 45 min, plus 30 mins setting time
- Cook time:
- 15 min
- 12 cake pops
Rachel Allen’s cake pops recipe is a great way to use up leftover cake and favourite at kids’ parties
Method1. Line a baking sheet with baking parchment. Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted.
2. Crumble the cake into the melted chocolate, and stir until well mixed. Use your hands to roll the mixture into balls each about as large as a golf ball. Insert a lollipop stick into each ball, place on the lined baking sheet and leave in the fridge for about 30 minutes to firm up.
3. For the chocolate coating: Place the chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted. Remove from the heat and stir in the food colouring (if you’d like to colour the white chocolate), adding more or less to obtain the exact shade you’d like.
4. Remove the cake pops from the fridge, then dip each one into the chocolate coating and either insert upright into the polystyrene block or place back on the lined baking sheet.
5. Place somewhere cool, but not the fridge, and leave for 20-30 minutes or just until the chocolate has set. Before the coating sets on the cake pops, you can roll them in sprinkles.
Inspired? Take a look at our top 10 cake pop recipes
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
- 175 g white or milk chocolate, in drops or broken into pieces
- 350 g Madeira cake or any basic sponge cakes, chocolate or plain, blitzed in a food processor
For the coloured chocolate coating
- 400 g white chocolate, in drops or chopped into pieces
- A few drops of food colouring, optional
- assorted sprinkles, to decorate
Tips and suggestions
- Inserting the cake pops in the polystyrene block will ensure they have a perfectly round shape rather than a flat side from lying on the baking parchment - you can find one at your local florist.