How to make cake pops without the mould
Cake pops are the newest craze to hit our kitchens and if you haven’t already, chances are you’ll be asked to whip up some of these mini delicacies for friends or family at some point. Although it is possible to buy special moulds to make these sweet treats, they come out just as well crafted by hand. In this post, we’ll run through how to produce these small-but-perfectly-formed indulgences without investing in any extra equipment.
The first step when making cake pops involves baking a simple cake. The flavour is very much up to the baker, but for the purposes of this blog, we’re going to use a vanilla recipe.
Vanilla cake recipe
120g unsalted butter
150g unrefined caster sugar
1 tsp vanilla extract
2 free range eggs at room temperature
180g self-raising flour
4 tbsp milk at room temperature
Vanilla cream cheese frosting
80g unsalted butter
40g cream cheese
200g icing sugar
1tsp vanilla extract
You will also need
Your favourite colour melts
Cake pop sticks
Cake sprinkles, lustre dust or any other edible decorations
First thing’s first, bake your cake as you would normally. For the vanilla cake recipe above, we recommend the following method:
- Preheat oven to 180C/Gas Mark 4
- Grease and flour a 25cm round cake tin or a 20cm square tin
- Mix the butter and sugar together until it turns pale and fluffy.
- Add the vanilla extract
- Add the eggs one at a time and give it all a good mix before adding each one
- Next add the flour and milk
- Pour the mixture into your tin and bake it for 35-45 minutes. Stick a cocktail stick in the cake and if it emerges clean, you’re good to go!
- Leave the cake to cool by placing it on a wire rack
While your cake is cooling, make the cream cheese frosting (or cheat and buy some here!):
- Mix the butter and cream cheese together
- Gradually add the sugar and mix it in as you go along until it’s light and fluffy
- Mix in the vanilla
- Refrigerate for 30 minutes
Now you’ve produced a perfectly formed, light and fluffy vanilla sponge, you need to smash it up.
For this, you could use an electric mixer, but it’s just as easy getting stuck in and use fingers to break it into tiny crumbs. As you’re doing this, slowly add your cream cheese frosting to the mixture, being careful not to add too much.
Using your hands works best as you’ll be able to feel when the mixture is ready to be rolled into a ball. It should be moist but still a little bit crumbly.
Use a mini ice cream scoop to make sure each portion is the same size. We recommend rolling two scoops of mixture together for a larger and more satisfying portion. Once you’ve used the whole mixture place each ball on a plate.
Next, it’s time to place your colour melt in the microwave. If you’ve followed our instructions to create a vanilla cake, a brightly coloured melt could help to give your cake pops a bold coating.
Dip the end of each cake pop stick into the colour melt before inserting it into each cake ball.
Place each cake pop on a tray in the freezer and let them cool for approximately 20 minutes.
With your cake pops in the freezer, start to prepare your decorating ingredients. Once 20 minutes have passed, slowly and carefully dip each cake pop into the bowl of melted goodness. Let the excess drip off and unleash your creativity with the help of sprinkles and other edible decorations.
Although baking cake pops requires some forward planning and lots of patience, they’re easily one of our favourite sweet treats to make. If you’ve made any that you’re extremely proud of, tweet us a photo or get in touch on Facebook.