I'm absolutely honoured that my lovely friend Susan agreed to be the first ever guest poster on Crafty Weekend. She doesn't have a blog but I'm sure you'll all agree that she should do :) I can personally vouch that these cake pops are superb.
This is a two stage recipe as you need to pre-make cupcakes or one large cake before mixing with the frosting.
For the frosting you need:
20g unsalted butter
40g full-fat cream cheese
125g sifted icing sugar
300g melted chocolate
Anything else you want to decorate them with!
My usual mixture for this is to weigh two eggs and then use that weight in flour, sugar and butter.
1. Cream the sugar and butter together first and then fold in the flour and egg. Cook them for 15 minutes at 180 degrees and leave to cool.
2. Once cool, crumble the cakes into fine crumbs.
3. Mix the crumbed cake with the frosting gradually. The mixture should not be too sticky, if it starts to get that way, don't add any more frosting and keep that for an alternative decoration to the chocolate.
4. Shape the mixture in to approximately 15-20 balls using your hands, or an ice-cream scoop.
5. Put on a baking sheet lined with greaseproof paper and leave in the fridge to chill for a few hours.
6. Take the chilled balls out of the fridge and insert a lolly stick in to each. Or you can make them in cake cases and not on a stick, as the white chocolate coated ones are in the picture.
7. Then melt the chocolate in a microwave oven/in a bowl over boiling water. If using a microwave, use short bursts so that the chocolate doesn't burn.
8. Dip each ball into the melted chocolate to coat, sometimes using a small teaspoon to help scoop it up is helpful.
9. Roll each ball into sprinkles for a rainbow pop, put more chocolate chips on, use icing or anything else to decorate them more!
10. Leave to set on a baking sheet for about 30 minutes.
Thanks Susan! x