RECIPE: Vanilla & Chocolate cake pops

Are you a frustrated cake fan? Do you need a fix of that spongy goodness, but you’re sick of monotonously consuming it boring slice at a time? Are you fed up of tucking in to your cake only to go back the next day to find that the exposed left-overs are stale? Or perhaps you just need the perfect sweet treat to give to your favourite pal? Well we’re here to put an end to all of your troubles with some adorable bite-sized cake pops. Cake pops All you need to make these fun treats are:

  • 1 1/4 cups of self raising flour
  • 1/2 cup of caster sugar
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/4 cup of vegetable oil
  • 1/2 cup of soy milk
  • 1 tablespoon of vanilla extract
  • 1/2 tablespoon of lemon juice
  • 1 bar of dairy-free chocolate
  • A selection of cute decorations
  • A cake-pop mould
  • Cake-pop sticks

First heat your oven to 175°C. Then give your flour, sugar, baking soda and salt a little mix together. Pour in your oil, soy milk and vanilla extract and whisk away until your heart is content (or until all of the lumpy bits have disappeared, your choice). Your mixture should be lovely and smooth, but if it feels too runny then add a little more flour to thicken it up. Add your lemon juice, stir, and then pop the mixture into the cake moulds and then into the oven for 10-12 minutes. It’s very difficult to peer through the oven’s window to see whether they’re ready as the cake moulds limit their ability to turn golden brown, so a good indicator is to peel the lid of the mould off and if it doesn’t glide off with ease then you’re probably better off sticking it back under the heat for another minute or two. When out of the oven and out of their moulds, pop the cakes on to a cooling rack or plate so that they can cool down a bit. Whilst they’re having a break, melt some chocolate ready for decoration. Dip the sticks in chocolate and slide up in to the balls of cake about 2/3 of the way. Pop them in to a cake-pop holder/a mug (anything that allows them to stay upright) and pop in the fridge for a few minutes until the chocolate around the base of the cake has set. When that’s all done it’s time for the fun bit! Pour melted chocolate all over the cakes and cover in sprinkles. Once they’re all made-up put them back in the fridge until the chocolate has set. Et voila! Heavenly cake in guilty-free portions. photo 1.PNG

2 responses to “RECIPE: Vanilla & Chocolate cake pops

  1. Pingback: Top 5 bands to soundtrack your Halloween cooking | FORKED TONGUES·

  2. Pingback: Recipe: Vanilla and Chocolate cake pops | Abi Payne-Humphries·

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