Beach Ball Cake Pops Recipe
Uploaded by Renshaw
Baking ingredients
- 400 g cocoa powder
- 150 ml boiling water
- 120 g unsalted butter, softened
- 200 g caster sugar
- 2 eggs, room temperature
- 200 g self-raising flour
- 1 tsp baking powder
- Quarter tsp bicarbonate of soda
- Quarter tsp salt
Decorating ingredients
- 120 g unsalted butter, softened
- 200 g icing sugar, sifted
- 100 g dark chocolate, melted and cooled
- 200 g White colour melts
- 50 g Green glimmer sugar
- 50 g Blue glimmer sugar
- 50 g Red glimmer sugar
- 50 g Yellow glimmer sugar
- Confetti sprinkles
- Edible glue
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 190°C/375°F/gas mark 5.?
Step 2
Put the cocoa powder into the jug and stir in the boiling water until combined.
Step 3
Line a 25cm round cake tin with greaseproof paper.
Step 4
Cream the unsalted butter and caster sugar until light and fluffy.
Step 5
Add the eggs one at a time, mixing well between each egg.
Step 6
Sift together the self-raising flour, baking powder, bicarbonate of soda and salt.
Step 7
Pour the dry ingredients and gently beat until well combined.
Step 8
Fold in the cooled cocoa mixture until mixed well.
Step 9
Pour into the cake tin and bake for 45 to 60 minutes.
Step 10
Once baked, leave to cool in the tin for 20 minutes and then turn out on to a wire rack to finish cooling.
Step 11
To make the frosting, cream the unsalted butter with an electric whisk before gradually adding the icing sugar.
Step 12
Pour in the melted dark chocolate and cream until light and fluffy. Refrigerate for 30 minutes before use.
Step 13
To make the cake pop balls, crumble the sponge cake into fine crumbs. Add the frosting a little at a time mixing with your hands until you have a fudge like texture.
Step 14
Wrap the mixture in cling film and refrigerate for one hour before rolling your cake pop balls.
Decorating Instructions:
Step 15
Using a spoon, scoop out a ping pong ball size of cake pop mixture. Roll the mixture in your hands to create a round ball.
Step 16
Melt the white colour melts as per the instructions on the pack.
Step 17
Dip a cake pop stick about 2cm into the white colour melts and insert it into the bottom of the cake ball so it goes half way into the cake. Place the cake pop into a polystyrene block and leave to harden for a few minutes.
Step 18
Making sure the melts are still warm, dip and swirl the cake pop into the white colour melts. Tap off the excess on the side of the tub. Place in the polystyrene block until the melts have set and are dry to the touch.
Step 19
With a knife score each cake pop into eight equal sections.
Step 20
With a paintbrush, paint on the edible glue on alternate sections and sprinkle on the sanding sugar after each section has had the glue applied. Shake off the excess.
Step 21
Dot on the top a small amount of white colour melts and attach a confetti sprinkle.
