Salted Caramel Cake Pops
These salted caramel and chocolate cake pops would make a great Valentine’s Day gift or party favour. You can mix up the flavours easily to create something really personal.
Uploaded by Victoria Parry
Time to make
- 250 g chocolate cake or off-cuts
- 3 tbsp Renshaw Chocolate Frosting
- 2 tbsp salted caramel icing sugar
- 200 g milk chocolate
- 50 g red candy melts
- 50 g sugar sprinkles
_e('Instructions', 'renshawbaking'); ?>
Pre-bake or buy a chocolate cake. Turn the cake into crumbs either by hand or in a processor. (Make sure to let the cake cool first if you have made from scratch!)
Use a fork to mix in the frosting and icing sugar until the mix is uniform in colour. Be careful not to over work or it will become stodgy.
Shape by hand into balls or use a heart shaped cookie cutter dipped in icing sugar for Valentine's Day heart cake pops. Chill for 10 minutes.
Melt some of the chocolate, enough to dip sticks or straws at the top, then put these into the base of each shape. Chill until set.
Melt the rest of the chocolate in a small bowl, dip each pop quickly and gently tap off the excess. If you leave it too long in warm chocolate it may fall off!
Use a polystyrene block or purpose made stand to hold the pops while they set.
Once set, melt the red candy melts following the instructions on pack. Use a piping bag and cut a small hole in the end. Pipe lines or words on your pops and add sprinkles.
For a professional finish you can add lollipop wrappers and ties.
These work with any flavour cake so can be really personal.