Cake Pops Dripping

If you've never made chocolate cake pops before thinking it looked just too fiddly, think again! We made them this weekend and it was a breeze.

These cake pops are made from chocolate sponge, mixed with chocolate frosting, rolled into balls and coated in candy melts with a halo of sprinkles.

Bake for about 25 minutes until a skewer pushed into the centre of the cake comes out clean. Tip the cake onto a wire rack to cool completely.

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Mix until you can form the mixture into a ball in your hand, adding more frosting as necessary. You might not need it all.

Roll your cake mixture into 20 equally sized balls. Try to get them as round as you possibly can by cupping your palms and rolling the mixture between them. Place them on a tray as you go.

Put all of the cake pops into the refrigerator for 1-2 hours to get cold and firm up. If you like, you can leave them overnight and finish making your cake pops in the morning.

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Take each cake pop in turn and dip them into the candy melts, gently coating on all sides. This can take a bit of practice to get right. Allow the pops to drip over the bowl – this will help avoid excess melts from dripping down the stick.

If you want to add sprinkles, hold the pop until the candy melts have just begun to set, then swish the pop in the sprinkles so that they stick to the candy.

Push each cake pop stick carefully into an upturned colander or box lid so that the pops stand up while they set.

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Yes, this chocolate cake recipe is super easy to make! You’ll make a simple sponge cake recipe, using margarine instead of butter, making it easier to mix.

Once the cake is cooked and cooled, you’ll crumble it up, mix it with frosting and roll it into balls. Then let them set hard in the fridge while you melt the candy melts for the coating.

To coat your cake pops you simply need to roll them one at a time in the bowl of melted candy coating. Then leave them to cool by placing the sticks upright in an upturned colander or a special cake pop drying rack.

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To make things easier, this recipe also has clear photos to go with each recipe step. So if you’re having trouble check the photos to see if you’re on the right track. Good luck!

To make this recipe you’ll only need some very basic kitchen equipment. You won’t even need to use a cake pop mould tin, though feel free to bake your cake mix in a cake pop mould if you have one.

So all you'll need are some bowls, utensils, measuring equipment and cake tins to bake the cake and melt the cake pop coatings.

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You’ll need to buy some lollipop sticks to turn your cake balls into cake pops. These are easy to find in most supermarkets. Sometimes they’re kept on the baking aisle, but you might also find them in the arts and crafts section with children's pens/pencils etc…

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.

It's always best to use fresh ingredients when baking, especially eggs. It's essential to use fresh eggs, as they can behave differently in recipes as they get older and their quality declines.

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You should never eat an egg that is spoiled. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.

If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.

If you aren't sure if your egg is fresh, you can drop it into a cup or bowl of cold water. If it floats it is spoiled, if it sinks it should be safe to eat. This is called a float test.

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Some spoiled eggs can still sink. So to ensure you don't contaminate a recipe with a bad egg, it's always best to crack your eggs into a separate bowl or cup before adding them to a recipe. This also lets you check the egg for any broken shell fragments.

Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.

Firstly check the Best Before date. This should give you a good indication as to whether the butter is still ok to use. Unlike Use By dates, which should never be exceeded, Best Before dates are more to indicate quality, and food a little past that date may still be safe to eat.

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When butter spoils, it turns to a dark yellow, sometimes with translucent patches. Spoiled butter can also develop a layer of condensation on it as water escapes.

These changes occur when bacteria cause the fat, protein and liquid molecules to separate from each other. The lactic acid released during this process can also produce a sour smell and give butter a fizzy quality.

Sometimes spoiled butter can look completely fine, so you should taste it before including it in a recipe. If it tastes/feels fizzy, it isn't safe to use.

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So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.

No, this chocolate cake pop recipe contains eggs and dairy so this isn’t suitable for a vegan diet. But don’t worry, it should be easy to convert this to a vegan recipe!

While I haven’t tried making a vegan version of this yet, the ingredients listed below should behave similarly to their non-vegan counterparts. So I hope it works for you! Let me know how it goes in the comments if you make a vegan version!

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First, you’ll need to substitute margarine with a non-dairy alternative. This is easy, as many kinds of margarine are accidentally vegan, and most supermarkets worldwide offer vegan margarine which has been designed to behave in the same way as milk during cooking. You can use non-dairy margarine in the same quantities as dairy margarine.

Vitalite is a common brand of vegan margarine but established brands like Flora and Bertolli also make dairy-free/vegan versions of margarine too.

You can usually find vegan margarine with other dairy alternatives in the refrigerated aisles of supermarkets. Sometimes vegan margarine is kept with the regular margarine, so just check your labels.

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If you can’t find any dairy alternative products store, don’t panic! You can often order vegan margarine and other non-dairy products from online health food retailers like Amazon, Whole Foods or Planet Organic.

If you want to use a store-bought method, then you will need to look for an ‘egg replacer’. Egg replacers usually come in a powdered form but sometimes come premixed with water. You’ll find them on the baking aisle, or the ‘Free From’ section in a supermarket. If you can’t find them in-store you can always buy one from an online vegan store like The Vegan Kind or from Amazon.

Or you can use one of the below methods for a homemade egg replacement. Each method below is equal to 1 egg, so you should multiply as appropriate to match the recipe:

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This recipe uses a small amount of melted milk chocolate so you’ll need to use a vegan alternative. Feel free to buy a small vegan chocolate bar from the ‘Free From’ section of your local supermarket. It should melt/ set and work to fix your cake pop sticks in place just as effectively as milk chocolate.

Some chocolate frostings can contain milk powder or milk chocolate. So look for a brand that makes vegan chocolate frosting. Luckily, the popular global brand Dr Oetker sells vegan chocolate frosting in most supermarkets.

Most candy melts are vegan, but some can contain ingredients like shellac or gelatine. So keep an eye on the labels when shopping, just in case.

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Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients! So always make sure that you double-check all of your ingredients labels to ensure that they’re vegan.

This recipe isn’t gluten-free, as it contains wheat flour and baking powder in the cake mix. However, you could make the recipe gluten-free by using a gluten-free baking powder and gluten-free flour blend instead of wheat flour.

This recipe calls for self-raising flour. So you should find a self-raising gluten-free flour mix or add an extra teaspoon of baking powder to compensate for the lack of raising agent in plain flour.

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This Doves Farm gluten-free flour blend would work well for this recipe and it’s available from Amazon and on the Free From aisle of most supermarkets. Don’t worry if you can’t find that specific brand - there are plenty of good quality gluten-free flours available worldwide. Just make sure you choose a good