The other week I bought a cake pop tin, which is exciting in itself. Last week my friend and I decided we had to try it out. Neither of us had made cake pops before (and I don’t think I’d ever had one before), so it was a bit of a new adventure for us both. But it turned out to be so easy and so much fun. We used a cake pop recipe from the beautiful recipe book by Little and Friday, and while the recipe said it would make 24 cake pops, and the tin fit 18 in there, so we knew we were going to be making at least 1 and half tins…but the recipe managed to make 3 tins worth. Quick, do your maths…that’s 36 cake pops, but only 18 sticks. So we improvised, and sliced a thin section off the bottoms of the non-sticked ones, so that they say flat on a tray. They weren’t as cool as the ones on the sticks, but they were still awesome because they were mini cakes in a sphere. Sphere cake.
3 cups plain flour
3 tsp baking powder
1/2 tsp salt
340g unsalted butter
2 cups caster sugar
3 tsp vanilla extract
3/4 cup sour cream
Bag of crushed peanuts (or whole ones and you can bash them up with a rolling pin)
Block of chocolate (we used Whittiker’s 50% dark chocolate), melted
Cream butter and sugar. Add eggs one by one. Sift flour, baking powder and salt together (we added 1 tablespoon of cocoa too). Fold together the two mixtures, adding sour cream and vanilla. Cook in a 190°C oven for 12-15 minutes.
The recipe suggested we greased the tin and also flour it, even though it was non stick, and we probably didn’t need to do both, as they literally just popped (haha cake pop…popped. Get it?) out when they were ready.
We decorated them with Whittiker’s 50% Dark Chocolate (melted in a bowl over a pot of boiling water) and then we dunked them in crushed peanuts. I’m super pleased with how they came out, especially seeing it was our first time making them. And yes, they tasted amazing.