The cake pop is made from chocolate sponge and buttercream icing (80:20 ratio), moulded into ball shapes (or sausage for the sheep, or indented for the apple). Then chilled for at least two hours in the fridge. April had prepared all this beforehand so we didn't have to wait for two hours during the class. She also had the candy melts melted and ready, mixed with a tablespoon or so of vegetable oil. We were shown how to dip the stick in the candy melt, then into the cake ball about halfway through, then to dip in the candy melt and cover it entirely, followed by gently tapping off the excess all the way round, until smooth. Then they are left to set while we prepare the various decorations. Using a variety of sprinkles, fondant icing shaped by modelling or with shaped plungers, or indeed handmade free-style decorations, we created a variety of wonderfully cute and pretty edible cake pops.
For instructions and inspiration, take a look at Rhubarb&Rose for tutorials, or book in for a workshop (the price includes a glass or two of wine!). I had such a great evening and learned how to make smooth and ever-so-cute cake pops - we got to make 6 pops as demonstrated by April and one free-style one - mine got eaten I'm afraid, so no photo.
|A piggy, a sheep, and a Disney apple|
|A marble, flowers by plungers, and sprinkles|
|Snow White's apple - shaped before dipping|
|Marble effect - made by dipping then drizzling|
|Piggy and sausage-shaped Timmy|
|And a little bow...|