Melting your candy melts into a narrow heat-proof jug or cup is best for dipping the cake pops in the candy coating.I like to use either the 4inch or 6inch length lollipop sticks, and preferably the recyclable sticks so they’re more environmentally friendly.
You can get different sizes and materials for your cake pop sticks.You should also level off the heaped ingredients in your scoops before adding them to your mix for better accuracy. It's best to use measuring spoons for your teaspoon and tablespoon amounts.I'm a fan of these KitchenAid or Salter ones. I like to use digital scales for weighing my ingredients as it's really easy and accurate.Electric hand mixer or stand mixer (or whisk / fork).I use the following equipment for this recipe: This is especially important for the amount of flour used in your cake. When measuring your ingredients, I recommend using weights rather than cups where possible for greater accuracy.It has a purer vanilla taste as it’s less processed.
To flavour your cake mixture and frosting, I’d recommend using a vanilla extract rather than vanilla essence.If the pink is quite dark, you can add white food coloring or melted white candy buttons to lighten it to baby pink. For cake pops that are the copycat of Starbucks birthday cake pops, you’ll need light pink candy melts.I usually use pink PME candy melts and stir in roughly 2-3 teaspoon of oil (such as vegetable, canola, sunflower or soybean oil). Depending on the brand you’re using, you’ll probably need to add some oil to your melted candy melts to make them easier to work with and cover your cake balls better.To get a lump-free cake batter and frosting, sieve your icing sugar (confectioners sugar), flour and baking powder.Using room temperature ingredients for these cake pops will improve the ease at which they will mix together.Vegetable oil (or canola, sunflower, etc.).Icing sugar (powdered confectioners’ sugar).Caster sugar (white finely granulated sugar).This cake pop recipe calls for the following ingredients: Defrost them and use them in cake pop recipes such as this one. Store your cake offcuts or cake leftovers in an airtight container in the fridge for up 4 days before using them.Īlternatively, you can freeze the cake offcuts by wrapping them in plastic wrap (cling film) and a layer of foil for up to 2 months. These offcuts of cake are perfect to use in this cake pop recipe. This gives them a nice level top and removes any peaks that may have formed. One thing I always do when I make a big layer cake is slice off the tops of the cakes. As a general rule, you want to add enough frosting that your crumbled sponge comes together and holds its shape like a soft dough. The amount of frosting to sponge ratio that you need can vary quite a lot, depending on how moist your sponge is and the consistency of your frosting. You'll need to mix in roughly ⅓ of this weight in frosting to make cake pop filling. Instead of making your cake and frosting especially for cake pops, you can use spares and leftovers instead.Ĭrumble your unfrosted cake offcuts or leftovers then weigh the amount that you have.
#VANILLA CAKE POPS HOW TO#
🍰 How to use leftover cake for cake pops
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