Cake pops are always a perfect choice for Christmas parties and fairs. Follow our simply steps or pop into our Sugarbliss Cake Decorating shop, to make these fantastic Christmas pudding cake pops.
Crumble a sponge cake using your hands or a food blender into a bowl.
Make a smooth butter cream by beating butter and icing sugar together until light and fluffy.
Add the butter cream to the cake mix and blend together.
You can also use our cake pop silicone mould by Kichen Craft, to bake perfect cake pops.
Divide the cake pop mixture into approximately 30g portions. Roll the portions in to balls between your palms. Or use a cake pop ball former, by Kitchen Craft. Lay them onto a tray lined with grease proof paper and place them into the fridge for an hour to set.
Remove the balls from the fridge and insert the end of a lollipop stick into the centre and remove.
Using temper dark chocolate pipe a small amount into each hole, insert a stick and leave to set.
Dip the cake pops into the dark chocolate. Tap the stick on the side of the bowl to remove any excess and stand upright to set.
Once set, temper some white chocolate and pipe on the top of each cake pop allowing it to run down to resemble cream.
Roll out some green icing and cut out approximately 50 small holly leaves. Roll some red icing and into tiny balls for berries.
Use some white chocolate to attach two leaves and three berries on to the top of each cake pop.
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