Silver Spoon

Toffee Cake Pops
Tried and tested

Toffee Cake Pops

Recipe Submitted By: bakingmad

This recipe has been created by Molly Bakes to share with Baking Mad.  These are delightful to make and gift.  You can decorate with your favourite sprinkles to personalise your gift

Preparation Time 23 minutes
Baking Time 40 minutes
Portions 12 - 16
Skill Level Easy
Average Rating 5 stars
 

Toffee Cake Pops Ingredients

150 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
150 grams Butter softened and unsalted
200 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
2 tsp Baking Powder
160 ml Milk organic Milk
2 Free Range Eggs large and at room temperture Free Range Eggs
1 tsp Vanilla Extract (Nielsen-Massey) Vanilla Extract (Nielsen-Massey)
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Additional Ingredients

100 grams Butter Unsalted at room temperture
100 grams Dulce de Leche
350 grams Golden Icing Sugar (Billington's) Golden Icing Sugar (Billington's)
1 tsp Vanilla Extract (Nielsen-Massey) Vanilla Extract (Nielsen-Massey)
 

Further Additional Ingredients

450 grams White Chocolate (Silver Spoon Create)
Sprinkle Decorations
24 lolly sticks
Polystyrene block
 

This recipe uses

  • Light Muscovado Sugar (Billington's)
  • Self Raising White Flour (Allinson Nature Friendly)
  • Milk
  • Free Range Eggs
  • Vanilla Extract (Nielsen-Massey)
  • Golden Icing Sugar (Billington's)
  • Vanilla Extract (Nielsen-Massey)
  • White Chocolate (Silver Spoon Create)
  • Sprinkle Decorations

How to make Toffee Cake Pops

  • Click on the text to highlight the different stages as you go along,
    or click the button below to enlarge all text
  1. To bake sponge; preheat oven to 180 degrees. Lightly grease a 10” round or square baking pan with non stick baking spray. Beat butter and sugar together until light and fluffy (about 5 mins). Lower the speed to medium, add the eggs one at a time, keeping a one minute gap between each one. Throw in the vanilla extract. Sift the flour with the baking powder. On low speed add half the dry ingredients, then half the milk, repeat. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool. method tip
  2. 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
  3. Combine 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 method tip
  4. Line a baking tray with parchment paper. Remove 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 mins or until balls are firm
  5. Remove cake balls from fridge. Melt a small amount of 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.
  6. Melt the remaining chocolate. Holding by the stick, gently dip each cake ball into the chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice. Insert into a polystyrene block to dry. method tip
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Reviews

Read all reviews (1) | Average rating: 5 stars

"With what did eric spray his pops before adding the edible glitter to make it stick? On the show today he used an aerosol. thank you"

27-03-2012 | Author: leahfarrow | 5 stars

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