Wimbledon Cake Pops

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Wimbledon Cake Pops

Ingredients

113g/ 4oz caster sugar
113g/ 4oz margarine
113g/4oz self-raising flour
3 eggs
340g Yellow Candy Melts
Lime  green sprinkles
White decorating icing pen

Method

Mix ingredients and fill the bottom of the cake pop mould ¾ of the way up and place the other mould on top.

Place in a pre heated oven at 180°C/ 356°F for 20 minutes.

Once cooked remove the mould from the oven, and allow the cake balls to completely cool before gently removing the top mould to the cake balls.

Prepare a small amount of the candy melts then dip each pop sticks before inserting about 15mm into a cake ball then place in the fridge for about 2 hours to set.

Once the pops are set, prepare the rest of the candy melts and carefully dip each pop into the topping, gently turning as you go to get a smooth coating. Hold the coated pop over a clean bowl and gently shake the sprinkles over the coated pop before the topping sets.

Refrigerate for another hour to let the topping set then decorate with the icing pen.

Products Used 

Large Melamine Two Tone Mixing Bowl
Silicone 28cm Mixing Spoon
Sweetly Does It Twenty Hole Silicone Cake Pop Mould
Sweetly Does It Pack of Fifty 15cm Cake Pop Sticks
Sweetly Does It Acrylic Cake Pop Stand