Spring Cake Pops with Renshaw Baking

When the people at Renshaw Baking got in touch and asked if we’d like to enter their competition to make some Spring-inspired cake pops, Sausage and I jumped at the chance as it seemed like a great activity for the Easter holidays. Our bundle of goodies arrived in the post and included the following:

200g Colour Melts Blue Tub, 200g Colour Melts Green Tub, 200g Colour Melts Pink Tub, 200g Colour Melts Red Tub, 200g Colour Melts White Tub, 200g Colour Melts Yellow Tub, 250g of flower and modelling paste, 130g of Multi-Coloured Sprinkles,165g of Multi-Coloured Hundreds and Thousands

We decided to make our lives easier by using a bag of pre-mixed sponge mixture and ready-made icing, so it was just a case of chucking the cake into a bowl with some milk and egg, baking it and then crumbling it into a bowl once cooked and cooled. We added the icing, spoon by spoon until we’d achieved a good ratio of cake:icing and a pleasant consistency (which can ONLY be judged by tasting copious amounts as you go along. Ahem…) Sausage and I decided to use all of the melts and just wing it, hoping that something beautiful would happen spontaneously. Here are our results:

What I will say here is that making cake pops is NOT as easy as it looks! Here’s how we did it, along with some handy tips:

1. Once you’ve mixed your cake and icing and achieved a good consistency (not too sloppy as it needs to bind well into balls) you’ll need to roll it into balls using your hands. Remember to remove any rings as they’ll end up very cakey and will hinder your ability to roll good balls.

2. Make sure your balls aren’t too big. When we first started rolling, we made our balls about the same size as a golf ball, but this was FAR too big and when you put them on the sticks, the cake balls slide down under their own weight. We then halved them and they were perfect.

3. When you melt your colour melts, give them an extra few seconds to make sure they’re slightly runnier as  otherwise when you dip your cake, the weight of the melts will pull the cake off of the stick if it’s too thick.

We were pretty easy-going about decorating our pops, trying different colour combinations as we went and the first few were disastrous, but I think our successful pops were pretty cool, and definitely reminiscent of spring! We also bought some edible flower decorations and stuck them into the melts just before they completely solidified and the effect was great. We also noticed how much they looked like Foofah from Yo Gabba Gabba, so if you wanted to make some Foofah cake pops for your little one, this is a really easy way to do it!

Have you ever made cake pops before? Do you have any pro-tips to add? Let us know.