Ann Reardon

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) or 1/3 cup plus 2Tbsp butter
2 eggs
1 cup or 216g (7.62 ounces) sugar
1 teaspoon vanilla essence
A dash of marsala (optional)
1 cup or 160g (5.64 ounces) plain flour (if coeliac use GF flour – tested and works well with this recipe)
1 teaspoon baking powder
1 cup or 140g (4.94 ounces) frozen raspberries, crushed into small pieces (use frozen so they stay formed and do not turn the whole mixture pink).
1 packet white chocolate melts or candy melts

Melt butter in the microwave
2.  Beat in eggs, sugar, vanilla essence and a dash of marsala.
3.  Mix in flour, baking powder and raspberries. 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.
raspberry 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

This video compares dipping and decorating cake pops using candy melts and white chocolate:


My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

25 Comments View Comments

  1. 2lectures

  2. Rating: 5

    Ann, if you were using cocoa powder how much would you add?

  3. Can you clarify the process for making these in advance? Apparently I can make the cake balls and put them in the freezer for some period of time before dipping them. Can this be for as long a a month in advance of dipping them? I’m making these for a wedding celebration and want to complete the dipping and decorating process three days in advance. Once I am ready to dip them, I want to avoid having the coating crack any issues with condensation. Can I dip the cake balls while they are still frozen, or do they have to thaw to some extent? Then, once they are dipped, can I put them in the refrigerator as soon as the coating is “set” or do you recommend that they be allowed to come to room temperature before putting the in the refrigerator? It will likely be too warm for me to consider letting them sit at room temperature for an extended period of time. Lastly, do they have to be in an airtight container in the refrigerator or would it be okay to store them in cake boxes?
    Thank you so much in advance for any guidance you can provide.

    • Hi Pat Fair, Ann always says that cake is better fresh. You can freeze some cake recipes well, but in this case we recommend making them no more than a couple of days out to ensure the balls are moist and delicious. If you want to try freezing them, then freeze at the ball stage in an airtight container. Then pull them out a day or 2 prior so you can coat them. They will start to defrost and it is probably best that coat straight away. Don’t make the coating too thin They can be stored in a frost free fridge to set and until you are ready to serve, preferably within a day or two. They should continue to defrost slowly in the fridge in that time. I wouldn’t put them in an airtight container in case you get condensation. The risk is you could get moisture coming through from the fruit/filling. It will be worth experimenting first before you make a large quantity.

  4. Hi Ann,
    my cake pops are always falling off from the stick when dipping in chocolate. So I put them in the freezer. Now they hold the shape but guess what, they are cracking. What should I do?
    I hope there is a solution.
    Best regard

  5. What kind of frosting did you use for the swirl decorations.?

    • Hi Jeanette, Ann uses chocolate.

  6. Can you make 8 bit cookies next week? Thanks!!!

    • Hi Pearlee4528, Ann plans all her bakes well in advance. Thanks for the suggestion anyway.

  7. Hi I tried the above recipe but when I put the cake mixture in the microwave the whole mixture turned black in colour. Can you please tell me where I went wrong as this is probably the easiest cake pop recipe and I would like to try it again

  8. Thank you!! So much for your videos they’re really great and I’ve learned a lot from them. I made some nice cake pops and some of your chocolate truffle recipes for a friend’s mum’s birthday. Thank you so much for your videos. ^_^

    • Hi Daniel, These look great. Well done!

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

    • yummmm, yes you could

  10. 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 🙂

  11. 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.

  12. 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.

  13. 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.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>