Butterfly Cake Pops Recipe
Uploaded by Renshaw Baking
- 200 g unsalted butter, softened
- 150 g caster sugar
- 1 teaspoon vanilla extract
- 2 medium eggs, room temperature
- 180 g self-raising flour
- 4 tablespoons milk, room temperature
- 400 g Renshaw Vanilla Frosting
- 200 g pink colour melts
- 200 g red colour melts
- 200 g blue colour melts
- 200 g green colour melts
- 200 g yellow colour melts
- 200 g white colour melts
- 250 g Renshaw Jade Green Ready to Roll Icing
- 250 g Renshaw Duck Egg Blue Ready to Roll Icing
- Selection of sprinkles
Preheat the oven to 180°C/350°F/gas mark 4.
Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin.
To make the cake, cream the unsalted butter and the caster sugar for approximately 5 minutes until it turns pale and fluffy. Mix 1 teaspoon vanilla extract into the creamed butter and sugar.
Add the eggs, one at a time, mixing well between each addition. Add half the self-raising flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
Pour the mixture into the prepared tin and bake for 35 to 45 minutes, until a light golden brown.
Leave to cool on a wire rack.
To make the cake pops, remove the crust of the cake with a sharp kitchen knife and crumble the vanilla cake finely into a large mixing bowl.
Once you have crumbled the cake, add in one heaped tablespoon of Renshaw Vanilla Frosting at a time and mix with the crumbs. You may not require all of the frosting, depending on how moist your cake is, so use a little at a time. Keep mixing until you have a fudge-like texture. To see if it's ready, squeeze a little of the mixture in your palm – it should be pliable and not crumble. If you add too much frosting the mixture will be soggy, sticky and heavy and the cake pops will fall off the cake pop lollipop stick when you try to dip them in the Colour Melts.
Wrap the cake pop mixture in cling film and chill for at least one hour. The mixture should be firm but not too hard when it's ready to work with.
Break off a small piece of the mixture and roll into a ping pong sized ball with your palms, then elongate them by rolling them into egg shapes. Place the cake eggs on a tray lined with baking paper. Refrigerate for 15 to 20 minutes, or until they are firm.
Melt all the colour melts separately following the instructions on the pack.
Take each long cake pop lollipop stick and dip one end 2cm deep into the one of the three melted colour melts. Immediately insert the stick into the centre of each cake ball, stopping the lollipop stick half way through. Place on a tray lined with baking paper for 1 to 2 minutes to set.
Take each cake pop on a stick and dip fully into either the pink, white, red, blue or green colour melts. When dipping, be sure to cover right to the top of the stick to secure the cake pop in place. Gently tap the cake pop over the bowl to remove any excess colour melt.
Sprinkle the cake pops with a selection of sprinkles.
Leave to set standing up in a piece of polystyrene.
Knead and roll out Renshaw Jade Green and Duck Egg Blue Ready to Roll Icing on a clean dry work surface lightly dusted with icing sugar to approximately 2mm.
Using a butterfly plunger cutter, cut out 25 butterfly shapes out of the two icing colours and leave each to set in an apple tray or egg carton.
When set, stick one butterfly on the top of each cake pop using melted colour melt.