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21
December
Christmas Tree Cake Pops
Christmas Tree Cake Pops
Print recipe
| 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 |
