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Raspberry and White Chocolate Cake Pops Recipe, Dipping and Decorating
Ingredients:
100g (3.53 ounces) butter 2 eggs 1 cup sugar 1 teaspoon vanilla essence A dash of marsala 1 cup plain flour (if coeliac use GF flour – tested and works well with this recipe) 1 teaspoon baking powder 1 cup frozen raspberries, crushed into small pieces 1 packet white chocolate melts or candy melts
1. Melt 100g (3.53 ounces) of butter in the microwave
2. Beat in 2 eggs, 1 cup of sugar a teaspoon of vanilla essence and a dash of marsala.
 3.Mix in 1 cup of flour, 1 teaspoon of baking powder and raspberries (use frozen so they stay formed and do not turn the whole mixture pink). Do not over-mix.
 4.Pour into a microwave cake pan and zap on high for 4 minutes. Then for an additional 1 minute at a time until it is just done. If it is still a little moist in sections that is just perfect for cake pops.
 5.While it is still warm use an ice cream scoop to make it into pop shaped chunks and place on a lined tray. Do not try to shape at this stage as the hot raspberries may scald you.
6. Place tray in the freezer and allow to cool for about 30 minutes then gently press into rounded balls.
 7. To dip cake pops you will need some sort of stand to put them in while they are setting, you can use polystyrene, a big lump of playdoh or go out to the shed, get a piece of wood and drill a bunch of holes in it – perfect!
You can buy sticks from cake decorating stores, or online. 8. Take the balls of cake out of the freezer and shape them a little more – not too much or they will crumble.
9. Melt a small amount of white chocolate in a cup in the microwave – 30 secs stir, 30 sec stir… Then take a stick, dip the end into chocolate and then poke it into the ball – not all the way through. Place the tray back into the freezer until set. This first bit of chocolate acts like glue to hold the cake on the stick.
10. Melt remaining chocolate so you have a full cup of chocolate. GENTLY dip the pop into the chocolate, do not stir it around or it will fall off. Tilt the pop or the cup until it is completely covered in chocolate. Then hold it over the cup and with your other hand gently tap the hand that is holding the stick until the excess chocolate finishes dripping off.
 11. Sprinkle with decorations and place the pops into your stand to set.
2011 |
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Your cake pops look so perfect and cute.!
How do you get your candy melts to melt so smooth.?
Hi Jenn, I melt them in the microwave. Use a bowl that does not get hot – 30 sec stir, 20 sec stir, 10 sec stir, repeat the 10 sec stir until smooth and melted.
Hi ann, I have had some trouble finding candy melts where I live and I’m not sure if i should use normal white chocolate or not. Should I?
Hi Dana, You can use normal chocolate but you will need to make sure that you keep it in temper or it will not set hard. Candy melts are ‘fake’ chocolate. See this post for more info – http://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/
Hi Dana, white chocolate is difficult to keep in temper so it may not set hard on your cake pops. Go to this post and check the ingredients on your chocolate melts to see if you can find something equivalent to the candy melts, http://www.howtocookthat.net/public_html/how-to-temper-chocolate-in-the-microwave/
Hi Ann. I’m about to attempt cake pops for the first time using your recipes. What’s the best way to store them when complete (ie fridge or room temp, wrapped or unwrapped) and how long would you suggest they keep for? Thanks for your help
Hi Narrelle, I like to store them for up to a week in the fridge, they are OK at room temp too but it is hot in Australia. If storing for longer then place in the freezer – to do that you would need to freeze before dipping or they will crack as they freeze (the water in them expands when frozen).
Great. Thanks for your help.
Hi Ann,
First of all I want to congratulate you in your amazing work! I love the pops and wants to start a small biz in school to sell them, whats your advise in storing them longer? Do you advise to store them in the freezer for longer until I use them for next order? (thats the time I will be dipping them?)
Hi ranki, Well done on starting a business at school, Because the cake is completely enclosed in chocolate they last well in the fridge without going stale. If you intend on freezing them then I suggest you freeze the cake balls before dipping them – as the expand when frozen they can crack if you freeze them after dipping.
Hi ann, is it possible to bake them in a normal oven? Do they cook properly in the microwave?
Hi Ann! Is it possible to make this as a cake in the oven, and not as cakepops? I tried them as cakepops and they tasted awesome, but i would like to try this combination in other ways
Hi Siri, yes you can make it in the oven as white chocolate and raspberry brownies. Or if you want a different recipe with the same flavour combination try these: http://www.howtocookthat.net/public_html/hello-world/ (first ever blog post)
Hi Ann, was wondering if I could use frozen straberries instead of rasberries. Thank you, Pat