27
December

Santa Cake Pops

Categories:Cakepops, Christmas, Edible Gifts
Tags:, , , ,
madnad

The second item in this year’s edible Christmas gift hamper is a Santa Cake pop.

Cake pops make a great edible gift because they can easily be customised for a specific holiday or occasion. I have included cake pops in my Christmas gift hampers for several years now, and by all accounts they are well received.

These Santa, or Father Christmas, cake pops took several steps but the results were well worth it.

Shopping list

  1. Make a batch of cake balls as per this recipe
  2. Insert the sticks and cover with candy melts. I used 2 parts peach and 1 part white.
  3. While the coating is still wet, drop in 2 sugar confetti pieces for eyes and a sugar dragee for a nose
  4. Once dry, dip the top of the cake ball in red candy melt
  5. While the red is still wet, drop a small ball of white fondant or a mini marshmallow
  6. Melt more white candy melts, and using a clean paint brush, paint a narrow but generous line around the edge of the red and sprinkle with sparking sugar
  7. When the hat trim is dry, paint a beard in white candy and sprinkle with white non-pareils.

Cake Pops

Print recipe
Cake Pops
Serves 25

Ingredients

  • 400g Candy Melts (or cooking chocolate)
  • 25 Lollipop sticks

Buttercream

  • 100g Unsalted Butter
  • 200g Icing Sugar
  • 1 teaspoon Vanilla Extract

Cake

  • 120g Unsalted Butter
  • 150g Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Large Free-range Eggs
  • 180g Self-Raising Flour
  • 4 tablespoons Milk

Directions

1. Pre-heat oven to Gas Mark 4 / 180°C and grease a 9"/23cm square cake tin
2. Cream the butter and sugar together until pale and fluffy
3. Beat the eggs together with the vanilla in a jug, then add to the mixture a little at a time, mixing well between each addition
4. Add in the milk and a couple of tablespoons of the flour and beat
5. Finally, on a slow speed, add in the remaining flour and mix until combined.
6. Pour into the prepared tin, and bake for 35 mins, or until a skewer comes out clean. Leave to fully cool on a cooling rack
7. Meanwhile, prepare your buttercream by beating the butter until it is soft and pale
8. Carefully add in the icing sugar a bit at a time, then add the vanilla and beat on high speed until the mixture is pale and fluffy.
9. Once the cake is cooled, break into pieces then crumble into small crumbs. You can do this in a food processor if you prefer
10. Adding the buttercream, one heaped tablespoon at a time, mix with the cake crumbs until it forms a kind of dough. You want the mixture to be pliable, but not sloppy or sticky. Refrigerate the mixture for 30 mins
11. Using a teaspoon or a meatballer, form the dough into balls and place on a baking tray lined with greaseproof paper. Place in the fridge for 10-15 mins
12. Melt the candy melts over a double boiler, or in the microwave on medium in 30 second intervals until just melted. Do not overheat. You can add a tablespoon of vegetable oil here to make the candy more silky and fluid
13. Take one of the lollipop sticks and dip about 2cm into the candy. Insert the stick into the top centre of a cake ball about halfway through. Place back on the baking tray, stick up, for a few minutes to set
14. It is better to have the melted candy in a deep narrow bowl so you don't have to tilt it. Holding the stick, dip the cake ball under the surface of the candy and twirl gently to cover. Ensure the candy coats right to the top of the stick to secure the pop in place. Gently tap the stick on the edge of the bowl to settle the surface and remove any excess
15. You can either sprinkle with decorations while the candy is still wet, or leave in a cake pop stand to dry completely before further decoration

Other posts you might enjoy:

Pumpkin Pie Fudge
Pecan and Caramel Fudge
Spider-man Cookies
Chocolate Chip Melting Moments
Snickerdoodles
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