Cake pops are THE hot baking trend and it’s easy to make some at home once you know how. These simple flower pops are a good place to start
- 200g (7oz) sponge cake crumbs
- Finely grated rind of 1 small unwaxed lemon
- 200g (7oz) white chocolate
- 100g (3 1/2oz) unsalted butter
- 12 plastic lolly sticks
- 100g (3 1/2oz) milk chocolate
- 1 box ready-made flowers (such as Dr Oetker Wafer Daisies) to decorate
Make a plain sponge cake without any filling or icing and leave to cool.
Put the cake crumbs in a bowl and mix in the lemon rind. Set aside.
Break up half of the white chocolate and place in a small heatproof bowl. Add the butter and set the bowl above a saucepan of barely simmering water, stirring occasionally, until melted. Remove from the water and mix well. Cool for 10 minutes.
Spoon the chocolate mixture into the cake crumbs and mix well. Bring the crumbs together using your hands and knead together to form a smooth, well blended clump.
Divide the mixture into 12 equal portions and form each into a compact round ball. Carefully insert a lolly stick into the centre and place on a plate lined with baking parchment. Cover and chill for 1 hour until firm.
Melt the remaining white chocolate in another small bowl as above. Carefully dip 6 of the cake pops, twirling them in the melted chocolate to cover them evenly. Keep any chocolate that is left over.
Place the coated cake pops either on their side or top end down, back on to the lined plate and leave in a cool place for about 30 minutes until set. Melt the milk chocolate in the same way and cover the remaining cake pops. Leave to set.
Once the cake pops are completely set, arrange them in a small jug, vase or jam jar – you may wish to use a piece of flower arranging foam in the bottom so that you can skewer the pops in place.
To finish, re-melt any chocolate that is left in the bowls as above and use a little blob on the back of each wafer daisy to secure it in place on each cake pop. Leave for a few seconds until set in place before serving.
If the cake ball comes off the stick, dip the end of the stick in melted chocolate and then push it back into the cake ball.