WITH THE DEMANDS of turning out perfect cakes for children's parties, school bake sales, summer fetes et al, groovy mamas need to be ever more adventurous when it comes to delicious baked goods. Gone are the days when a simple butterfly cake would suffice (though they do have a kitsch retro classic charm, 'tis true) – now it has to be a dainty little pop cake or delicious cupcake with swirly, twirly frosting atop.
Now the traditional method of making cake pops requires baking a sponge, then crumbling it and mixing with cream cheese frosting into little balls. A much simpler method is to use the brilliant Sweet Treats Cake Pop Maker from Lakeland, £19.99. Just make up a sponge mix (it comes with recipes for varients from vanilla and chocolate to lemon and orange) then spoon in dollops and cook for four minutes.
We tried a mix of vanilla cake pops, using half the mixture before adding cocoa powder to make the chocolates ones. The icing, using melted chocolate, was trickier than it looks, with chocolate dripping off all over the place. The key is to be methodical and patient, submerging your cake pop in the melted chocolate to cover it, then removing, letting any excess fall away and tapping the hand holding the pop gently to help any more drips fall. Then comes the fun bit: adding sprinkles, glitter, sugar balls and decorations to your heart's content.
So how did we do? Judge the results for yourself! (According to my son, the cake pops were the big hit of his class cake sale, and had all sold out by the time he left his classroom, sort of selling like, well, hot cake pops, you might say.