Click here if you’re looking for custom cookies for your event, party or wedding?
Christmas Tree Cake Pops
The third item in my 2014 goodie box is some Christmas Tree Cake Pops.
Cake pops have become increasingly popular in recent years. I first came across them on a site by Bakerella, and she really was to go-to place for information and inspiration when I first started making cake pops.
There are two main types of cake pop – the original type which are formed from cake crumbs and buttercream, or those that are baked in a round ‘pop’ shape using a special mould. Personally, I always use the first method. It is a little more work, but the bonus is you can make your pops in any shape you desire without the need for endless cake pans.
The recipe below is for a vanilla cake, but you can use any flavour you wish. I added a little dessicated coconut to mine.
Christmas Tree Cake Pops
Serves | 25 |
Ingredients
Cake
- 120g Unsalted Butter
- 150g Caster Sugar
- 2 Large Free-range Eggs
- 1 teaspoon Vanilla Extract
- 180g Self-Raising Flour
- 2 tablespoons Milk
Buttercream
- 150g Unsalted Butter
- 300g Icing Sugar
- 1 teaspoon Vanilla Extract
- Green Food Colouring
Decoration
- 400g Green Candy Melts
- 100s & 1000s
- Star-shaped Sprinkles
- 25 Lollypop Sticks
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 flour a little at a time. Once mixed, add in the milk to loosen the mixture and pour into the prepared cake tin |
5. | Bake for 35 mins, or until a skewer comes out clean. Leave to fully cool on a cooling rack |
6. | Meanwhile, prepare your buttercream by beating the butter until it is soft and pale |
7. | 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. |
8. | Once the cake is cooled, break into pieces then crumble into small crumbs. You can do this in a food processor if you prefer |
9. | 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 |
10. | Form the dough into 25 balls and shape them into a cone shape. Place on a baking tray lined with greaseproof paper and chill in the fridge for 10-15 mins |
11. | 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, or some butterfat, to make the candy more silky and fluid |
12. | 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 |
13. | 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 |
14. | Working quickly, before the coating sets, sprinkle with 100s & 1000s and press a star on the top. Stand upright in some styrofoam or a cake pop stand to fully set |
Leave me a comment...