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You are here: Recipes > Christmas Sparkle Cake Pops Recipe

Christmas Sparkle Cake Pops Recipe

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24 to 28

Baking ingredients

  • 200 g self-raising flour
  • 200 g caster sugar
  • 120 g unsalted butter (softened)
  • 40 g cocoa powder
  • 150 ml boiling water
  • 2 eggs (at room temperature)
  • 1 tsp baking powder
  • Quarter tsp bicarbonate of soda
  • Quarter tsp salt
  • 120 g unsalted butter (softened)
  • 100 g dark chocolate (melted and cooled)
  • 200 g icing sugar, sifted

Decorating ingredients

  • Renshaw Lincoln Green Ready to Roll Icing
  • Renshaw White Ready to Roll Icing
  • Green colour melts
  • White colour melts
  • Green edible sanding sugar
  • White edible sanding sugar


Baking Instructions:

Step 1

Preheat the oven to 190°C

Step 2

Put the cocoa powder into the jug and stir in the boiling water until combined

Step 3

Line a cake tin with greaseproof paper

Step 4

Cream the butter and sugar until light and fluffy

Step 5

Add the eggs one at a time, mixing well between each egg

Step 6

Sift together the flour, baking powder, bicarbonate of soda and salt

Step 7

Pour in the dry ingredients and gently beat until well combined

Step 8

Fold in the cooled cocoa until mixed well

Step 9

Pour into the cake tin and bake for 45-60 mins

Step 10

Once baked, leave to cool in the tin for 20 mins and then turn out on to a wire rack to finish cooling

Step 11

Cream the butter with an electric whisk

Step 12

Gradually add the icing sugar

Step 13

Pour in the melted chocolate and cream until light and fluffy

Step 14

Crumble the sponge cake into fine crumbs

Step 15

Add the frosting a little at a time mixing with your hands until you have a fudge like texture

Step 16

Wrap the mixture in cling film and refrigerate for 1 hour before rolling your balls

Decorating Instructions:

Step 17

Using a spoon scoop out a ping pong ball size of cake pop mixture. Roll the mixture with your hands to create a round ball.

Step 18

Melt white and green colour melts following instructions on the pack. Dip a cake pop stick about 2 cm into one of the 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 set for a few minutes.

Step 19

Making sure the melts are still warm, dip and swirl the cake pop into the colour melts. Tap off the excess on the side of the tub. While the melts are still wet sprinkle the same colour sanding sugar over the cake pop. Place the cake pop into the polystyrene block and leave to set for a few minutes.

Step 20

Roll out both the green and white icing to a thickness of about 2mm and using mini Christmas shape cutters, cut out trees and snowflakes. Use the melted colour melts to attach the shapes to the cake pops. Place the cake pop into the polystyrene block and leave to set for a few minutes.