Easter Cake Pops is a modern British recipe for a classic cake made from cake crumbs blended with cream, shaped into eggs, stuck on lollipop sticks, coated with coloured chocolate and decorated with flowers and sprinkles for Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Cake Pops.
Here is a great Easter recipe for the kids. Cake pops are one of the baking trend of the moment. Little cake balls made from cake crumbs, exquisitely decorated and served on lollipop sticks.
Go to the printable version of the recipe
75g (3 oz) unsalted butter
200ml (1 cup less 2 tbsp) double cream
400g (1 lb) chocolate cake, crumbled
60ml (4 tbsp) milk
300g (3/5 cup) white cooking chocolate
1 tsp red food colouring
1 tsp yellow food colouring
1 tsp green food colouring
icing flowers, to decorate
coloured sprinkles, to decorate
15 plastic lollipop sticks
Add the crumbed chocolate cake into the cream mixture and whisk on low setting with an electric whisk until completely combined and fudge-like in consistency. Cover and chill in the refrigerator for 30 minutes.
Combine the remaining icing sugar and milk in a bowl, stirring to form a thick paste. Melt the white chocolate in a heat-proof bowl, either in a microwave or over a pan of simmering water. Cook until the chocolate is smooth and completely melted. Divide between three glasses or a cups ready for dipping.
Mix the red, yellow and green food colourings separately into the white chocolate to yield a pink, yellow and red base.
Divide the chilled cake mixture into 15 equal-sized pieces and roll these into rough egg shapes with your hands.
Now dip the lollipop sticks into the pink melted chocolate and insert these most of the way into the chocolate cake balls. Carefully dip the cake balls into one of the coloured chocolates. Ensure that they are completely covered and let any excess drip off.
Now hold the cake pop over a sheet of baking parchment and sprinkle over the decoration of your choice. Now pour sugar into a cup and sit the cake pops upright in this. Affix the icing flowers and then set aside to set completely.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Here is a great Easter recipe for the kids. Cake pops are one of the baking trend of the moment. Little cake balls made from cake crumbs, exquisitely decorated and served on lollipop sticks.
Go to the printable version of the recipe
Easter Cake Pops Recipe
Ingredients:
400g (1 lb) icing sugar75g (3 oz) unsalted butter
200ml (1 cup less 2 tbsp) double cream
400g (1 lb) chocolate cake, crumbled
60ml (4 tbsp) milk
300g (3/5 cup) white cooking chocolate
1 tsp red food colouring
1 tsp yellow food colouring
1 tsp green food colouring
icing flowers, to decorate
coloured sprinkles, to decorate
15 plastic lollipop sticks
Method:
Beat together 250g of the icing sugar with the butter until creamy. Whisk the cream in slowly and continue to whisk for 2 minutes, or until thick and smooth.Add the crumbed chocolate cake into the cream mixture and whisk on low setting with an electric whisk until completely combined and fudge-like in consistency. Cover and chill in the refrigerator for 30 minutes.
Combine the remaining icing sugar and milk in a bowl, stirring to form a thick paste. Melt the white chocolate in a heat-proof bowl, either in a microwave or over a pan of simmering water. Cook until the chocolate is smooth and completely melted. Divide between three glasses or a cups ready for dipping.
Mix the red, yellow and green food colourings separately into the white chocolate to yield a pink, yellow and red base.
Divide the chilled cake mixture into 15 equal-sized pieces and roll these into rough egg shapes with your hands.
Now dip the lollipop sticks into the pink melted chocolate and insert these most of the way into the chocolate cake balls. Carefully dip the cake balls into one of the coloured chocolates. Ensure that they are completely covered and let any excess drip off.
Now hold the cake pop over a sheet of baking parchment and sprinkle over the decoration of your choice. Now pour sugar into a cup and sit the cake pops upright in this. Affix the icing flowers and then set aside to set completely.
Printable version of the Recipe
britain, easter, chocolate, cakes, baking
Baking
Britain
Easter Cake Pops
https://fabulousfusionfood.blogspot.com/2019/04/easter-cake-pops-recipe.html
Easter Cake Pops. This is a modern British recipe for a classic Easter kids' treat of cake crumbs turned into a chocolate coated lollipop for Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3_HMlPg-fyoSAqAGDmXadKGsExOFH1MuhyEgRyg7g5OcjOBkBVViEkOriXUcL7ZvAkGXrYqHDbsO_kDqLrq1FoMeKXRnRqtGjLMuigfptSP2OX7HB9RpdQm9T5cFxNOnY9-F1vs9ZWk/s1600/easter-cake-pops.png
2019-04-16
Yield: 15
Easter Cake Pops
Easter Cake Pops. This is a modern British recipe for a classic Easter kids' treat of cake crumbs turned into a chocolate coated lollipop for Easter.
prep time: 25 mins
cook time: 30 mins
total time: 55 mins
Ingredients:
- 400g (1 lb) icing sugar
- 75g (3 oz) unsalted butter
- 200ml (1 cup less 2 tbsp) double cream
- 400g (1 lb) chocolate cake, crumbled
- 60ml (4 tbsp) milk
- 300g (3/5 cup) white cooking chocolate
- 1 tsp red food colouring
- 1 tsp yellow food colouring
- 1 tsp green food colouring
- icing flowers, to decorate
- coloured sprinkles, to decorate
- 15 plastic lollipop sticks
Method:
- Beat together 250g of the icing sugar with the butter until creamy. Whisk the cream in slowly and continue to whisk for 2 minutes, or until thick and smooth.
- Add the crumbed chocolate cake into the cream mixture and whisk on low setting with an electric whisk until completely combined and fudge-like in consistency. Cover and chill in the refrigerator for 30 minutes.
- Combine the remaining icing sugar and milk in a bowl, stirring to form a thick paste. Melt the white chocolate in a heat-proof bowl, either in a microwave or over a pan of simmering water. Cook until the chocolate is smooth and completely melted. Divide between three glasses or a cups ready for dipping.
- Mix the red, yellow and green food colourings separately into the white chocolate to yield a pink, yellow and red base.
- Divide the chilled cake mixture into 15 equal-sized pieces and roll these into rough egg shapes with your hands.
- Now dip the lollipop sticks into the pink melted chocolate and insert these most of the way into the chocolate cake balls. Carefully dip the cake balls into one of the coloured chocolates. Ensure that they are completely covered and let any excess drip off.
- Now hold the cake pop over a sheet of baking parchment and sprinkle over the decoration of your choice. Now pour sugar into a cup and sit the cake pops upright in this. Affix the icing flowers and then set aside to set completely.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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