I’ve invited my good friend Shannon to join me making these amazing pink bubblegum cake pops, although it was her first time making cake pops it was pretty easy for her to do with my instructions, and hopefully it will be the same for you guys, we had some much fun doing it and it’s something you can do with your children, family or friends.
I pre made the cake sponge and crumbled to pieces from before but that’s the easiest bit, you can use any sponge you like but if you want to do the same pink bubble gum, the recipes and instructions are below.
Pink bubblegum sponge recipe
- Mixer & bowl
- Any cake tin will do, I used a flat squared cake tin *lined with baking sheet
- Paddle tool
- Self raising flour 225g
- Baking powder 1 tsp
- Butter 225g
- White caster sugar 225g
- 4 eggs
- Bubblegum flavouring 2 tsp
- Pink food colouring
Pink bubble gum buttercream recipe:
Now that you’ve baked your sponge and allowed it to cool, get crumbling. Then let’s get started on the cake popping lol. So first you want to make sure you have the following equipment in hand:
- Ice cream scoop
- Tray lined with baking sheet
- 100g dark chocolate for the cake pop sticks
- 500g white chocolate for the dipping
And have prepared your chocolate for melting.
You want add a dollop of your chosen buttercream to your cake crumbs in a bowl and mix it in with your hands until it’s all combined and the contisty is the same as I guess “porridge” or even better “chocolate truffles” you want to be able to mould it and keep its shape so if it’s to wet add more crumbs if it’s not moulding then add a little bit more of buttercream until you get the right constancy.
Test your mix by moulding a random ball and seeing if it hold it shape, if so then it’s time, you want to grab your ice cream scoop and start scooping the mix onto your hands and roll the mix until it forms a nice perfectly round ball, repeat this process until the balls are all moulded then pop the tray in the fridge to allow the pops to firm before you insert the cake pop sticks, about 10minutes should be fine.
Just before you take the cake pops back out the fridge, with your chocolate pieces melt them in the microwave until it’s all melted and get your sticks ready for the cake pops, take your cake pops out of the fridge and then with your sticks dip about 1inch into your chocolate and insert into the cake pop, repeat until all balls have a stick inserted, then pop them in the freezer for about 20-25 minutes.
AND NOW ENNJOOOYYYYY !!!!