I have just finished making 125 cake pops and I can't believe how long it took to make them. They are really fiddly.
Firstly the cake has to be crumbed and mixed with buttercream, then rolled into bite sized balls and placed on a tray in the fridge for an hour. The next step is to insert the lollipop sticks; each stick is dipped into melted chocolate and then pushed into the cake pop and then they go back into the fridge for the chocolate to harden.
For the coating I don't use candy melts because these, in my opinion, are just too full of chemicals. I prefer to use real, belgian white chocolate and colour it but this takes a lot more time if you are using several colours. Once the chocolate is melted and coloured and the cake pops are firm on their sticks they are dipped into the chocolate, sprinkles are added at this stage before the chocolate sets. The cake pops need to be upright and go back into the fridge again for the chocolate to set hard.
Each one is individually wrapped in cellophane and tied with a ribbon.
They look extremely pretty and are unbelievably tasty: great for children's birthday parties, wedding favours or for a mehndi.
Cake pops without the sticks are called cake truffles and these too are great for parties, wedding favours or dessert tables.