These have been such a hit at parties and the cakes taste great. We have coated ours in chocolate and sprinkles, but you could easily change the type of chocolate and have different coloured sprinkles or chopped nuts etc….have fun! You will need a cake pop mould and sticks for this, but you can pick them up cheaply online.
INGREDIENTS (makes 16)
2 Eggs (2 yolks and 1 white)
60g GF Flour
135g Granulated Sugar
1 tsp Baking Powder
1/2 tsp Xanthum Gum
50ml Melted Butter
1/2 tsp Bicarbinate of Soda
50ml Warm Water
350g Milk Chocolate
1/2 jar of Sprinkles
- Preheat oven 180 C.
- Lightly grease all cake pop moulds with butter.
- In a large bowl, whisk together the egg yolks, sugar, butter and water.
- In a separate bowl, whisk the egg white until it forms a soft peak.
- Put all dry ingredients into the egg yolk mixture and mix thoroughly.
- Gently fold in the egg white with a metal spoon.
- Take the cake pop mould without the air holes and place on baking tray.
- Fill each bit of mould with the cake mixture and fill to the top.
- Then put the other half of the mould on the top and ensure the lips of the mould are locked together as this keeps the shape of each cake.
- Bake for 15 minutes.
- Remove from oven and gently lift the top mould.
- Leave in bottom moulds until cooled.
- Your cakes need to be completely cooled before putting the coating on them.
- When they are cool, melt the chocolate gently.
- Take a cake pop stick and dip the end slightly in the chocolate and insert in into the cake. This helps the cakes to stay on the sticks.
- I place my cake pops at this point in the holes of an upturned colander.
- When all the cakes have a stick, put the sprinkles onto a small plate or bowl.
- Take a cake pop and dip it into the chocolate and then roll it in the sprinkles and place back into the colander.
- When all the cake pops are decorated, keep in fridge to set.
- These can keep for a few days.