We have teamed up with Barbara Riggi creator of Something Sweet Malahide
Cake Pops & Cakesicles have taken the sweet world by storm.
These little morsels of deliciousness are the perfect petite dessert to accompany a glass of Champagne or a Christmas Cocktail.
They are super fun to make with children, a fabulous treat to surprise your guests with and the decorative possibilities are endless!
Give it a try, have lots of fun and Enjoy!!
This is a basic Victoria Sponge recipe, but any shop bought Madeira cake will work.
Please note this recipe is adapted to my cake recipe, therefore if you decide to make the pops using a shop bought sponge, the ganache quantities needed may differ.
Ingredients for the Cake
- 150 gr caster sugar
- 150 gr unsalted Irish butter at room temperature
- 3 medium Free-Range eggs at room temperature
- 150 gr self-raising flour
- pinch of salt
- 1 tablespoon of vanilla extract (or a flavouring of your choice)
- Zest of 1 unwaxed organic lemon
Ingredients for the Ganache
- 100 gr good quality white chocolate (chopped)
- 50 gr double cream
- 1 teaspoon of vanilla extract (or a flavouring of your choice)
- 240 gr of cake crumb
- 100 to 110 gr of white chocolate ganache
- Flavour of your choice
- White chocolate
- Lollipop sticks, ice-cream sticks, ice-cream spoons
- Chocolate edible colors
- Sprinkles, sugar pearls, wafer paper decorations
- Preheat the oven to 160°C. Grease a 6” round cake tin with butter and line the base and sides with baking paper.
- Sift together the flour and salt into a bowl.
- In another bowl cream together the butter, sugar, lemon zest and vanilla extract until light & fluffy.
- Add one egg to the butter and sugar mix, fold and repeat with the remaining eggs.
- Add half of the flour mix, fold gently and repeat with the rest of the flour.
- Pour the batter into the prepared tin.
- Bake for approximately 30 mins. The cake is ready once springy to the touch and a skewer inserted into the centre comes out clean.
- Let it cool completely. Wrap in cling film and place it in the fridge overnight to rest.
- Pour the double cream in a small pot and bring to gentle boil, switch off the heat and let it cool for 4 minutes or until it reaches 38°C
- Place the chopped white chocolate in a bowl and pour the warm cream on top. Leave to rest for 2 minutes without stirring.
- Stir gently until all is combined. Add the vanilla extract.
- Let it rest for 15m or until it is a spreadable consistency
- Place the cake in a bowl or in a food processor and reduce to find crumb
- Add the ganache to the cake crumb one tablespoon at a time, squeezing the cake together to make sure the 2 ingredients are well combined.
- Add enough ganache so that the dough holds its shape when rolled into a ball
- Your Cakesicle Mix is now ready.
CREATE YOUR CAKESICLES
- Roll them into your desired shape (e.g. a ball or Christmas shapes)
- For the Xmas shape: place the dough between 2 sheets of greaseproof paper, use a rolling pin to flatten it to a 1.5cm thickness, let it chill in the fridge for 30m. Once out of the fridge, using any Christmas cookie cutter at hand, cut your shapes (ex. Christmas tree, angel, bauble…)
- With the lollipop stick, create a little hole where you intend to place it
- Dip the stick into melted chocolate and place it back in the little hole
- Do the same with all your pops and let them rest in the fridge for 15 minutes
- Place your chocolate into a mug or a tall glass
- Melt the chocolate in a microwave (30seconds at 80% – mix – 20seconds – and do so until the chocolate is completely melted)
- You can colour the chocolate, but always make sure to use edible colours suitable for chocolate.
- Have all your preferred sprinkles at hand
- Dip each cake pop into the melted chocolate, making sure to shake the excess.
- Decorate with your sprinkles before the chocolate will set.
- Place the pops in the fridge to chill.
And Voila’…Your Cakesicles are ready!
You can make these cake pops with any cake at hand, even left-over Christmas cake!!