Pink Birthday Cake Pops - Like the ones in Starbucks!
Starbucks Pink Cake Pop Recipe
Pink Birthday Cake Pops - Like the ones in Starbucks!
Recipe Type: Cakes & Baking
Cuisine: American
Author: Caroline Artiss
Prep time: 1 hour 30 mins
Total time: 1 hour 30 mins
Serves: 10-12
Pink Birthday Cake Pops – just like the ones in Starbucks! Westfield asked me to write a recipe for their “Engage the Senses” campaign and I wanted to make something fun that would involve using all your senses. This cake pop recipe I created as my daughter challenged me to make the cake pops that she loved in Starbucks. So of course I accepted the challenge, took a bite of hers and this is the recipe! She was pretty impressed with her mum for making them taste just like them! Proud moment for me.
Ingredients
- Plain small butter or vanilla sponge cake (approx size - 8inch X 5inch)
- 3 tbps ready made vanilla icing
- 300g white chocolate chips
- (1 tbsp vegetable oil – just in case the chocolate goes to stiff for coating)
- 4- 5 drops of red food coloring
- optional -sugar sprinkles if you want for decoration
- 15 -20 Cake pop sticks
Instructions
- Step 1
- Crumble the cake into a bowl using your finger tips, until you have fine crumbs
- Add the vanilla icing and mix together
- I prefer to use my hands to do this so you can feel it sticking together
- Just think of the icing as glue to stick the cake together
- Now roll the mixture into small balls using your hands
- I use approx a big tablespoon of the cake mixture for each ball
- Step 2
- Heat the chocolate and 4 -5 drops of red food coloring very gently over a pan of simmering water
- Use a heat proof bowl and make sure the water does not hit the bottom of bowl or the chocolate might burn
- Once it’s all nearly melted turn the heat off, take off the pan and stir gently so it turns pink
- Take one of the cake pop sticks, dip into the chocolate and then stick it in the cake ball
- Do this with all the balls
- Place balls on a tray or plate and put into the freezer for 45 minutes
- The purpose of this step is to use the chocolate to help the cake ball stick to the stick
- (keep chocolate and pan to one side as you’ll need to make it warm again soon)
TIP – if the white chocolate starts to go thick and hard add about 1 tbsp vegetable oil and stir in, it helps it remain runny enough to coat the cake pops
- Step 3
- Re heat the chocolate gently, so it’s runny and smooth
- Take out the cake pops from the freezer, dip into the melted chocolate so it’s all covered
- Add sprinkles if you like and then stick the cake pops in either a polystyrene or an egg box until the chocolate has set and gone hard.
- Tip - I put mine back in the fridge to set quicker
- Watch out for the drips of chocolate, but the good thing is, as they are frozen or very cold the chocolate sets quickly