Description
Delightful flower cake pops featuring soft sponge cake, infused with lemon rind and coated in smooth white and milk chocolate, decorated with charming edible wafer daisies for a perfect party treat or gift.
Ingredients
For the Cake Pops:
- 200g (7oz) sponge cake crumbs
- Finely grated rind of 1 small unwaxed lemon
- 200g (7oz) white chocolate
- 100g (3 1/2oz) unsalted butter
- 12 plastic lolly sticks
- 100g (3 1/2oz) milk chocolate
For Decoration:
- 1 box ready-made flowers (such as Dr Oetker Wafer Daisies)
Instructions
- Prepare the cake base: Make a plain sponge cake without any filling or icing and allow it to cool completely.
- Combine cake crumbs and lemon rind: Crumble the cooled sponge cake into a bowl and mix in the finely grated lemon rind. Set aside.
- Melt white chocolate and butter: Break half the white chocolate into pieces and place in a heatproof bowl. Add the unsalted butter and set the bowl over a saucepan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and cool for 10 minutes.
- Mix chocolate with cake crumbs: Pour the cooled chocolate and butter mixture into the cake crumbs. Use your hands to bring the mixture together and knead until it forms a smooth, well-blended clump.
- Shape and chill cake pops: Divide the mixture into 12 equal portions, rolling each into a compact round ball. Gently insert a lolly stick into the center of each ball and place them on a plate lined with baking parchment. Cover and chill in the refrigerator for 1 hour until firm.
- Coat with white chocolate: Melt the remaining white chocolate using the same double boiler method. Dip 6 of the chilled cake pops into the melted white chocolate, twirling to coat evenly. Place the coated pops on the lined plate and allow to set in a cool place for about 30 minutes.
- Coat remaining cake pops with milk chocolate: Melt the milk chocolate similarly and cover the remaining 6 cake pops. Allow them to set as before.
- Arrange pops for decoration: Once fully set, arrange the cake pops standing upright in a small jug, vase, or jam jar. Use flower arranging foam at the base to hold the cake pops securely if desired.
- Attach decorative flowers: Re-melt any leftover chocolate and use a small amount as ‘glue’ to attach one wafer daisy on the back of each cake pop. Hold in place for a few seconds until set before serving.
Notes
- Use an unwaxed lemon to ensure the zest is safe to consume without washing off pesticides or wax.
- Be gentle when inserting the lolly sticks to avoid breaking the cake balls.
- If the chocolate is too thick for dipping, warm it slightly to loosen the consistency.
- These cake pops should be kept refrigerated until serving to maintain their shape and freshness.
- Customize decorations by using other edible flowers or sprinkles as preferred.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British