Vanilla cake pops

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As well as other baking goodies, Rien’s sister bought me a cake pop making kit for my birthday. Included in the kit was a silicone cake pop mould to make it even easier. The other way to make cake pops is to make a normal cake and then crumble it up with frosting and shape into balls – like I did in my cake ball recipe. I really liked how simple the silicone mould was to use and that it kept the cake moist and light. You can buy silicon cake moulds very cheaply at supermarkets and Poundland; I recommend buying one to make your life easier!

I decided to make these when my friend Tasha was coming over so that we could both decorate them. You can use any flavour cake mix that you want, but I definitely recommend using Candy Melts for the icing. Candy Melts are chocolate coins which when melted give a lovely creamy consistency. What is really great about them is that they come in a wide variety of colours so there are lots to chose from. You will also need cake pop sticks to insert into the cake. You can buy both online or in Hobby Craft and Lakeland.

For the cake:
75g margarine
75g caster sugar
1 egg
½ tsp vanilla extract
75g self raising flour

  1. Preheat the oven to 175ºC (160ºC fan assisted). Cream the margarine and sugar until light and fluffy
  2. Add the egg and vanilla extract and mix again. Add the flour and mix until combined
  3. Fill the mould with the cake mix – I did this using a teaspoon. Fill them so that the mix is just below the top of the mould. If you overfill them, the mix will seep out and you won’t have the shape you need

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  1. Put in the oven for 10-12 minutes or until a skewer comes out clean. Leave to cool

For the icing
1 pack of Candy Melts
vegetable oil

  1. Melt the Candy Melts in the microwave for short periods of time making sure you stir in between each melt. This will help ensure it doesn’t become grainy
  2. Once melted, add enough vegetable oil to get a smooth consistency that will coat the back of a spoon. It needs to be runny enough to coat the cake evenly so there isn’t a set amount of oil to use, just keep adding a little as you go

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  1. Dip each stick in the melted chocolate so roughly 2cm of the stick is covered. Insert the stick 1cm into the cake ball and put in the fridge to firm up

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  1. Once the chocolate has hardened, dip each cake pop into the remaining Candy Melts so that the cake is completely covered. Tap the stick against the side of the bowl to remove excess chocolate – this is where your cake will fall of the stick if it hasn’t hardened long enough. If this happens, you will be forced to eat it to hide the evidence and put the rest of the cake pops back into the fridge to chill for longer
  2. When you have iced each cake pop in the Candy Melts, decorate them however you would like

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