Cake pops are so much fun to make, and are perfect to serve at parties as an alternative to one big sponge centrepiece. If you love the look of these bauble cake pops from issue 37, you’ll firstly need to follow this easy recipe to make the dough. Once that’s done, you’ll have perfectly shaped pops to decorate as anything you like! That’s right homemakers, cake pops are the new cupcakes. To explore more Renshaw recipes, just click here.
- Butter, 200g
- Caster sugar, 200g
- 1sp vanilla extract
- Eggs, three
- Self-raising flour, 200g
- Cake tin, round, 25cm or square, 20cm
For the buttercream:
- Butter, 80g
- Icing sugar, sieved, 200g
- 1tsp vanilla extract
Cake Pops: Makes 25
Pre-heat the oven to 180°C. Grease and line a cake tin.
Cream the butter and caster sugar until it is light and fluffy. Add the vanilla extract. 37 to decorate your cake pops like baubles.
Add the eggs one at a time, mixing well between each addition.Fold in the flour.
Add the mixture into the lined cake tin and bake for 35 to 40 minutes until firm to touch and is a light golden brown in colour. Turn the cake out and leave to cool on a wire rack.
Make buttercream to turn your sponge into dough. Soften the butter and gradually add the sieved icing sugar. Cream together until light and fluffy. Add one to two teaspoons of milk if the mixture is too stiff. Mix in the vanilla extract.
To make the cake pops, remove the crust of the cake with a sharp kitchen knife first to avoid any lumps. Crumble the cake finely in a large mixing bowl. (Doing this by hand will achieve a finer crumb, but you can also use a food processor). Follow the instructions on page 70 of Homemaker issue 37 to transform your pops into baubles - you’ll need a few sugary ingredients from Renshaw too.