Prep time45 mins Bake time35 mins Chill time1 hr, 20 mins Yield About 50 pops (serving size: 1 pop)
Score points with football fans with these game-winning cake pops.
- 114 1/4-oz. box cake mix (any flavor)
- 1/2 cup canned vanilla frosting, plus more if needed
- 112-oz. bag semisweet Chocolate Chips
- 2 tablespoons vegetable oil
- 1/2 cup White Chocolate chips
MethodBreak into chunks. Pulse in food processor into fine crumbs, working in batches. Transfer to a large bowl.
- 200g Madeira cake
- 140g-160g white chocolate (see Tip)
- 1 orange, zest finely grated
- 300g dark chocolate, 60-70% cocoa solids, broken into chunks
- 50g white chocolate, broken into chunks
- sugar holly decorations or red and green writing icing
- Pulse the Madeira cake in a food processor until you have fine crumbs. Melt the white chocolate in a bowl over just simmering water or in the microwave. Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
- Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface. Arrange the balls on a baking parchment-lined dinner plate. Refrigerate for 30 minutes to allow the mixture to set.
- Melt the dark chocolate in a microwave or over a bowl of just simmering water. Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball. Repeat with the remaining balls. Put them back on the plate. Return to the fridge for five minutes.
- Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface. Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart. Allow to set for about half an hour.
- Heat the white chocolate in a microwave or over a pan of simmering water. Allow to cool for a few minutes until it has a thick, runny consistency. If the chocolate is too hot, it will melt the dark chocolate underneath. Spoon a small amount on top of the cake pops, tip them back and forth so it runs down the sides a little. If you have holly decorations, pop one on the top of each pop. If using writing icing, wait for another 20 minutes or so until the white chocolate has set. Pipe on holly leaves with the green icing and two little dots for berries using the red.
- 150g chocolate cake
- 25g soft butter
- 50g icing sugar
- 25g plain chocolate
- 100g milk chocolate
- small pretzels, broken into large 'antler' shape pieces
- 8 small jelly sweets, red chocolate beans or Smarties
- 2 tbsp royal icing coloured black or purchased black writing icing
- 8 cake pop sticks and a polystyrene block to stand up the cake pops
- Crumble the cake into fine crumbs using your hands or in a food processor. Put into a bowl. In another bowl, beat together the butter and icing sugar until creamy.
- Melt the plain chocolate in the microwave or in a bowl over a pan of barely simmering water. Add the melted chocolate to the butter mixture and combine well. Add this to the cake crumbs and mix thoroughly using your hands, until it sticks together. Divide the mixture into eight and shape each one into a smooth ball. Insert a cake pop stick, place on a tray lined with baking parchment and chill for at least 2 hours.
- Melt the milk chocolate in the microwave or in a bowl over a pan of barely simmering water. Take a cake pop and dip in the chocolate. Shake gently until the excess has drained off. Push into a polystyrene block.
- Make two holes in the top of the head and insert a pretzel 'antler' in each one. Press a sweetie nose onto the front and hold for a few seconds until attached. Repeat with all the other cake pops. Leave to set for about 20 mins and then using black icing, pipe on eyes and a mouth.
- 200g unsalted butter
- 200g soft light brown sugar
- 4 large eggs
- 150g self-raising flour
- 50g cocoa powder, sieved
- 1 tbsp milk
- 200g unsalted butter
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- ½ tsp peppermint extract
- about ½ to 1 tsp green food colouring paste
- 150g unsalted butter, softened
- 300g icing sugar, sieved
- 300g chocolate balls or foil-covered chocolate footballs (available online)
- 4 tbsp sieved apricot jam, warmed
- 500g green ready-to-roll icing
- 350g white ready-to-roll icing
- 100g black ready-to-roll icing
- a little food colouring paste, choose team colours
- novelty candles, optional
- Heat the oven to180C/160C fan/gas 4. Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level.
- To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. Do not slice the top level as it needs to be rounded.
- To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top. Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top.
- Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake.
- Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass.
- Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.
- With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.