Sparkle cake pops recipe

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12 - 14






30 min


1 hr 30 min
plus chilling time

Add a little sparkle to your party, afternoon tea or just a normal day with these cute little cake pops. These bite-sized treats will go down a storm with all ages


  • 185g butter, softened
  • 185g caster sugar
  • 3 medium eggs, beaten
  • 275g plain flour
  • 1 tsp baking powder
  • Lemon or orange extract
  • Sparkle sugar (like Dr. Oetker Shimmer Sugar)
  • 6 level tbsp of vanilla buttercream
  • 3 x 150g bars of white chocolate
  • Pack of 15 20cm lolly sticks


  • Preheat oven to 160ºC/Gas Mark 3.

  • Line an 11cm x 22cm loaf tin with greaseproof paper.

  • Cream butter and sugar until light and fluffy. Add eggs one at a time with a spoon of flour and mix well.

  • Add rest of flour and baking powder and mix until all incorporated. Add a few drops of lemon/orange extract to taste.

  • Bake in oven for 75-90 mins until firm to the touch. Remove from tin, place on a cooling rack, cool completely and remove the paper.

  • Remove all the golden outer surfaces of the cake to leave just the pale coloured sponge and break into crumbs.

  • Mix the crumbs and the buttercream together to form balls – if they are a little crumbly add a little more buttercream.

  • Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.

  • Melt the bars of chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of stick. Gently push a stick into the centre of each cake ball.

  • Dip the ball into the melted chocolate, coat all over and roll in the shimmer sugar.

  • Secure the sticks into a block of polystyrene or florists oasis and allow the cake pops to set before eating.

Top tip for making Sparkle cake pops

You can use ready-made cakes as the base for your cake pops to save time

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