• Maderia or chocolate cake approx 350g
The cream cheese icing
• 120 g icing sugar
• 60 g cream cheese
Prepare the cake : Blitz the cold cake into cake crumbs in a food processor or break it up by hand until there are no lumps.
To make the cream cheese frosting : Sieve the icing sugar into a mixing bowl and beat in the cream cheese until fully incorporated and smooth.
To make the cake pops : In a food processor or mixing bowl, mix the frosting into your cake crumbs until the mixture forms a dough (you can always add more if the mixture is too dry. Play around with the quantities until you get the right dough feel as different cakes will have different moisture levels).
Roll this “dough” into balls weighing around 30g each and place them on a plate.
Cover the balls with cling film and chill them in the fridge for at least 2 hours until firm to the touch.
Melt the chocolate in a bowl over a pot of simmering water taking care not to over heat or microwave for 30 seconds at a time until the chocolate is melted.
One at a time, dip each stick about 1 cm into the melted chocolate and push the stick halfway into each cake ball.
Dip the cake ball all the way into the chocolate until it reaches the stick, then tap off any excess.
Top Tip : For an instant cake pop holder use an upturned egg carton. Pierce a hole into every egg hole section, making sure the hole is just big enough for the cake pop sticks.
Alternatively place the cake pops on their heads, onto a cling film covered plate, for a flat top look.
Once the pops are dry and the chocolate is set, you can wrap your pops with lollipop-style cellophane bags or store in a tin. They will last for up to one week if stored in a cool place.
ps. Lots of new and exciting cake topper decorations coming very soon!