Blue Cake Pops

Print Recipe

5 from 1 vote

Delicious vanilla cake pops made from scratch with vanilla cake and frosting, covered in cute blue candy melts.

Prep Time40

Cook Time20

Chill Time1 30

Total Time2 30

Course: Dessert, Gift, Snack

Cuisine: Fusion

Diet: Vegetarian

Servings: cake pops

Calories: 222kcal

Author: Kachina

Equipment

8inch (20cm) round cake tin see notes for swap
Lollipop sticks
Cake pop stand, Styrofoam block or short cardboard box

Ingredients

Cake for filling:

115 g unsalted butter room temp.
115 g white sugar finely granulated e.g. caster
2 eggs
115 g plain all-purpose flour see notes for self-raising flour swap
1 ¼ teaspoon baking powder
1 tablespoon milk whole or semi-skimmed
1 teaspoon vanilla extract

Buttercream for filling:

65 g unsalted butter room temp.
140 g powdered icing sugar
2 teaspoon milk whole or semi-skimmed
½ teaspoon vanilla extract
⅛ teaspoon salt optional

Toppings and coating:

200 g blue candy melts see notes for swap
1-2 teaspoon oil e.g. vegetable, sunflower or canola, optional
White chocolate or sprinkles to decorate optional

Metric - US Customary

Instructions

Cake for filling:

Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Cream together the butter and sugar until pale and smooth.
Beat in the eggs until fully combined.
Sieve in the flour and baking powder, folding in gently.
Stir in the vanilla extract and milk until only just combined.
Pour the cake batter into a lined 8-inch round cake tin and bake for 20-25mins until springy to touch and a skewer comes out clean.
Allow the cake to cool in the tin for 15mins before removing from the tin and transferring to a wire rack to finish cooling (roughly another 30mins). Whilst cooling, make the buttercream.

Buttercream for filling:

Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy.
Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of the icing sugar.
Add in the milk and vanilla extract, mixing until only just smooth.

Cake pop filling:

Crumble up your cooled sponge into a large bowl, either using your hands or a fork.
Using a fork or spatula, thoroughly mix in the buttercream to the crumbled cake until fully combined. Your cake pop filling should be able to hold together like a soft dough.
Using a tablespoon scoop, make small walnut-sized balls of the filling and roll them into balls in your hands, repeating until you’ve used all the mix. Place these cake balls on a piece of parchment / greaseproof paper on a flat plate or cookie sheet and refrigerate for 1hr.

Cake pop assembly:

In a narrow heatproof jug, mug or other container, slowly melt the candy melts in the microwave for 20secs at a time, stirring between bouts until smooth.
If too thick, stir in the oil, 1 teaspoon at a time, to thin the melted candy until you get a melted chocolate-like consistency.
Take 4 cake balls from the fridge and dip one end of the lollipop sticks into the melted candy before pushing it halfway into your cake ball.
Holding the stick, dip your cake ball into the melted candy, covering it completely. Gently tap off any excess back into the container before topping with your sprinkles (if using) and then standing your cake pops in their holder (e.g. cake pop stand or Styrofoam block).
Repeat the above steps until all of your cake balls are on sticks and have been coated and decorated. Your candy coatings should only take 5-10mins to set at room temperature, then enjoy!

Video

Notes

Storage: Keep blue cake pops in an airtight container at room temp. for up to 5 days.

Freezing: Freeze your blue cake pops wrapped in a few layers of cling film or in a plastic freezer bag for up to 3 months. To avoid condensation and cracking, thaw slowly overnight in the fridge or on the counter while still in airtight packaging.

Top tips:

If your candy melts start to solidify before you've finished dipping your cake balls, reheat them in the microwaveable jug for a short burst (10-15secs).

Substitutions:

Swap your plain flour for self-raising flour and exclude the baking powder.
You can swap blue candy melts for white chocolate with an oil-based blue food colouring.
If you don't have an 8-inch round cake tin, you can instead use a 6-inch round cake tin and bake your sponge for 25-30mins instead.

Nutrition