Toffee cake pops - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Medium
Ingredients
For the sponge
- 150 g Unrefined light muscovado sugar
- 150 g Butter (unsalted) softened
- 2 Egg(s) (free range) large, at room temperature
- 200 g Self-raising white flour
- 1 tsp Vanilla extract
- 2 tsp Baking powder
- 160 ml Milk
For the frosting
- 100 g Butter (unsalted) at room temperature
- 100 g Dulce de leche
- 350 g Unrefined golden icing sugar
- 1 tsp Vanilla extract
For the decoration
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1
Preheat oven to 180°C (fan 160°C, gas mark 4). Lightly grease a 10”/25cm round or square baking pan with non stick baking spray.
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2
To make the sponge beat the butter and sugar together until light and fluffy on a high speed (about 5 minutes).
For this step you'll need:
- 150g Butter (unsalted) at room temperature
- 150g Unrefined light muscovado sugar
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3
Lower the speed to medium, add the eggs one at a time, keeping a one minute gap between each one. Add the vanilla extract.
For this step you'll need:
- 2 Egg(s) (free range) large, at room temperature
- 1tsp Vanilla extract
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4
Sift the flour with the baking powder. On a low speed add half the dry ingredients, then half the milk, repeat.
For this step you'll need:
- 200g Self-raising white flour
- 2tsp Baking powder
- 160ml Milk
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5
Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.
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6
To make frosting; beat the butter and dulce de leche together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla.
For this step you'll need:
- 100g Butter (unsalted) at room temperature
- 100g Dulce de leche
- 350g Unrefined golden icing sugar
- 1tsp Vanilla extract
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7
Combine the cake and frosting; once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the frosting until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour.
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8
Line a baking tray with parchment paper. Remove the cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 minutes or until balls are firm.
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9
Remove cake balls from fridge. Melt the chocolate. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping.
For this step you'll need:
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10
Holding by the stick, gently dip each cake ball into the remaining chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice.
For this step you'll need:
- Sprinkle decorations