Raspberry & White Chocolate Cake Pops Recipe, Dipping and Decorating

Raspberry and White Chocolate Cake Pops Recipe, Dipping and Decorating

non soggy cake pops recipe how to dip and decorate

These cake pops are what I call ‘moreish’, they make you feel like having just one more… Here’s a video to show you how to make, dip and decorate them.

Prep time: 10 min
Cook time: 5 min
Total time: 1 hour  
Yield: 16 cake pops
Serving size: 1 cake pop
Calories per serving: 256 (1070 kj (255.74 calories))
Fat per serving: 12.8g (0.45 ounces)

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.
cake pop recipe mix in raspberries
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.
raspberry and white chocolate cake pops recipe pour into cake pan
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.
raspberry and white chocolate cake pops scoop onto tray
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.
raspberry and white chocolate cake pop recipe how to cook that ann reardon 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.
aspberry and white chocolate cake pops wedding how to cook that ann
11. Sprinkle with decorations and place the pops into your stand to set.
cake pop recipe yummy how to cook that ann reardon wedding



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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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22 Responses to Raspberry & White Chocolate Cake Pops Recipe, Dipping and Decorating

  1. Lucy says:

    These look great, recently we’ve been enjoying crushed up Oreo biscuits with cream cheese cake pops. So easy but effective!

  2. Mary says:

    Hi Ann
    i love your website ive seen every video. i was wondering if i could use this method of cooking cake to make cake pops with one of your other amazing cake recipes like your red velvet cake?

  3. Eleri says:

    Hi Ann,
    I was wondering if I could use my silicon Cake Pop mould for this recipe, the normal/fully cooked time (that came with the mould) is around 15mins.
    Many thanks from (old) Wales :D

  4. Kate says:

    Can I cook them in oven instead of microwave (as I do not have one). And what temperature should I use and for how long time should I cook them?


  5. Amanda says:

    Hi Ann!
    First, I would just like to say that I love your channel and I am so glad that I found it! Second, I would like to ask if the Marsala was essential to this recipe or if I could just leave it out because I cant find it? Thanks

  6. Unquestionably believe that which you stated. Your favorite reason appeared
    to be on the internet the simplest thing to be aware of.
    I say to you, I definitely get annoyed while people consider worries that they just don’t know about.
    You managed to hit the nail upon the top and defined out the whole
    thing without having side effect , people could take a signal.
    Will probably be back to get more. Thanks

  7. Lesley says:

    If I don’t have microwave cake pan, what is other alternative?

  8. Pat Hornbuckle says:

    Hi Ann, was wondering if I could use frozen straberries instead of rasberries. Thank you, Pat

  9. Siri says:

    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 :)

  10. farabi says:

    Hi ann, is it possible to bake them in a normal oven? Do they cook properly in the microwave?

  11. ranki says:

    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?)

    • ann ann says:

      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.

  12. Narrelle says:

    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 :-)

    • ann ann says:

      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).

  13. Jenn says:

    Your cake pops look so perfect and cute.! :) How do you get your candy melts to melt so smooth.?

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