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Cake Pops!

Chocolate Cake:

(yields 2 x 8' cake rounds)


  • 1 cup boiling water
  • 3/4 cup cocoa powder
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 1/4tsp baking soda
  • 1/2 tsp salt
  • 1 cup soft butter
  • 1 1/4 cup dark brown sugar
  • 3/4 cup white granulated sugar
  • 4 eggs


  1. Lightly grease the pans of two 8" round cake pans and set aside.
  2. In a bowl whisk the boiling water and cocoa powder together then whisk in the milk and vanilla and set aside.  In a separate bowl sift together the flour, baking soda, and salt and set aside.
  3. In a bowl of an electric mixer fitted with the paddle attachment cream the butter and both sugars together until light and fluffy, making sure to scrape down the sides of the bowl from time to time to ensure all the ingredients are properly incorporated.  Add in the eggs one by one, beating well after each addition.
  4. Alternately add the flour mixture and the cocoa mixture beginning and ending with flour mixture.
  5. Pour the cake batter into the greased pans and bake at 350 degrees Fahrenheit until a toothpick inserted comes out clean, approximately 30 mins.

Buttercream recipe

(Makes about 5 cups)


  • 5 large egg whites
  • 1 cup plus 2 tablespoons sugar
  • Pinch of salt
  • 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
  • 1 1/2 teaspoons pure vanilla extract


  1. Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk lightly by hand until mixture is warm to the touch and sugar has dissolved completely 
  2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form and the mixture has cooled to room temperature. (about 10-15 minutes). 
  3. With mixer on medium-low speed, add the room temperature butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a spatula, and continue beating until the buttercream is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Cake Pops:


  • 2 x 8' round baked chocolate cake layers
  • approx. 1/4-1/2 cup vanilla buttercream
  • 4 doz lollipop sticks
  • 2-3 pounds white coating chocolate melted
  • 1/2 pound of dark coating chocolate
  • 2 styrofoam discs to hold the finished cake pops upright
  • (recipe yiels approx. 4 doz cake pops)


  1. From the cake recipe provided take the cooled baked cake layers and crumble them with your hands into a food processor.  Add a small dollop of the buttercream (recipe provided below) to the cake crumbs before turning on the machine.  Blitz the cake and buttercream in the food processor until it comes together and forms a smooth dough.  Add only enough buttercream to the cake crumbs to help it form a smooth and firm dough.  If too much buttercream is added the cake mixture will become too soft and the cake pops will not hold their shape on the stick.
  2. Remove the cake pop dough from the food processor and pull away small amounts and roll into round and smooth balls using your hands.  Place the cake balls on a parchment lined tray and place them in the fridge for 30mins until they firm up.
  3. Meanwhile melt approx. two pounds of the white coating chocolate in a bowl in the microwave on low power or in a bowl set over a pit of simmering water until melted.  Take great cake not to over heat the chocolate as it will burn or if it gets too hot the chocolate can cause the cake pops to crack when dipped.
  4. Remove the cake pops from the fridge.  Dip one end of the lollipop stick in the coating and then insert it into the cake ball.  Continue to do this step until all the cake balls have sticks in them.
  5. pick up one cake pop and dip it gently into the melted white chocolate.  Hold the cake pop over the bowl of chocolate to let the excess chocolate drip off.  Once the excess chocolate has dripped off stand the cake pop upright to finish setting up by sticking the end of the lollipop stick into the styrofoam disc.
  6. If you find the cake pops are becoming too soft to dip place the tray of undipped cake pops back in the fridge for a few minutes to firm up, then continue the dipping process.
  7. Once all of the cake pops have been dipped in white chocolate and are fully set take the melted dark chocolate and dip a fork in the chocolate and drizzle over top the cake pops to create a contrasting look.  Let set and enjoy!

***Please note if a specific colour is needed for your cake pops only use precoloured coating chocolate as the liquid food colouring if added will cause the chocolate to seize

Tuesday, December 4, 2012

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