CLICK HERE for the list of equipment & ingredients that you require.
Cakepops will keep for 2-3 days at room temperature, or up to one week in the fridge.

Always cover pops first to prevent sweating when in fridge. Either use cellophane bags to gift wrap individually or cover pops in bulk on a tray using a plastic bag.

To make a larger batch of cakepops, a 4 egg sponge (which can be baked in an 8” round tin) produces 760g cake crumbs which makes approx. 30 pops. These can be mixed with frosting of your choice:

- 100g cream cheese/200g icing sugar
- Or 200g cream cheese only

You may wish to add further ingredients to the cake mixture to create a variety of interesting options – such as coconut, chopped nuts, chocolate chips, mini marshmallows, fruit cake combined with plain sponge and/or flavourings.

If you have no lollipop sticks, or have run out, then use paper cake cases (bun size or mini cases) instead, or sit the pops inside ice cream cones.

No time to bake a cake for the crumbs?  Just buy some small fairy cakes, leave whole and use those instead, or use mini doughnuts.

1 pack candy melts coats approx. 25 x 1oz cakepops.

All frosting quantities given are approximate, as what you are aiming for is a moist cake mixture. We suggest you start with the cake crumbs and add frosting a little at a time until a fairly moist consistency is reached that will easily form into a ball or any other shape required.  This is because all cakes vary in moisture content, and individual tastes vary.

For more recipes and ideas, why not take a look at our cake pops book - perfect inspiration!