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Christmas Pudding Cake Pops

December 29, 2011

I have been baking and cooking up a storm in the run up to Christmas but I’ve been having so much fun actually doing it that I’ve not necessarily blogged everything I’ve made. I’ll give you a photo round up of the ones I remembered to take pictures of soon. But first I bring you my offering for Tea Time Treats.The suitably festive, extremely easy and rather pleasing to the eye Christmas Pudding Cake Pops. I have shamelessly borrowed this idea from Maison Cupcake and though mine have an, er, more rustic charm, I’m pretty pleased with them.

Puddings in a row

I made the pops from the offcuts that came from leveling the tops of my home made Christmas Cakes. The recipe is from The Pink Whisk and requires the “boozy fruit” mixture to put in it (which I edited slightly by using half brandy half Cointreau)  This alcohol soaked mixture of delicious dried fruits smells fantastic as it stews away and I admit to nicking a spoonful or two of it to add to my festive porridge!

The cake recipe itsself can be found here and is the best one I have made so far – much better than my Delia disaster last year and what’s more it doesn’t have the impractically long cooking time of Delia’s (disclaimer: I wouldn’t normally diss Delia but my carbonated christmas cake sized puck was a bit of a trauma last year)

The first time I made the cake pops I mixed the sponge with a little buttercream, but the second time I bypassed this and just crumbled and squished it into balls “au naturel” as the sponge mixture is so lovely and moist that they didn’t actually need the buttercream to bind them together, and it made the whole thing a little too sweet.

So, here’s how you make them:

Christmas Pudding Cake Pops

Christmas Cake offcuts
Buttercream/ Brandy buttercream (optional)
Chocolate 
Red, white and green coloured ready to roll icing
Icing sugar mixed with water to use as “glue”

Crumble up some Christmas Cake (preferably off cuts of a home made one. Why should cake pops be sub-standard?)
If the mixture if dry, make up a small amount of buttercream or Brandy buttercream
If using, mix the buttercream and crumbs together.
Roll into small balls.
Pop them in the freezer for around 10 mins (Maison Cupcake says no more than 20mins or they are too hard)
Melt  some chocolate in a mug or tall receptacle. I used one bar for 8 cake pops
Take the balls out of the freezer.
Get your wooden sticks / wooden coffee stirrers / cocktails sticks (if you’re desperate! and poke into the ball about halfway.
Take the stick out, dip in the melted chocolate and then put it back in the hole. Wait a few moments. This will help to glue it in.
Now, dip the cake pop into the melted chocolate until covered. gently take it out, twirling a little as you go to shake any excess chocolate back into the mug.
Stand the cakepop in an upturned colander or some florist’s oasis and repeat.
When the chocolate is dry roll out your white and green icing and cut out a 1 white flower shape, 2 holly leaves and roll 2 holly berries for each cakepop.
Assemble by using a little icing sugar mixed with water as glue.
I used a small star-shaped cutter for the white bits and then stretched and rounded the edges of it to make it more of a “splurge” shape. Maison Cupcake has a great tip for miniaturising holly leaves by turning the cutter backwards.

Pretty on the outside, yummy on the inside

This is my entry for Teatime Treats, hosted by Karen at Lavender and Lovage and Kate at What Kate Baked

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4 Comments leave one →
  1. December 29, 2011 11:18 pm

    Ooh they’re so cute! I love the rustic charm and you’re right, cake pops should not be sub standard. Cute Christmassy cake pop stand too 🙂

  2. January 3, 2012 9:22 pm

    Oh my, they look amazing!

  3. January 9, 2012 9:35 am

    So lovely, need to persevere with cake pops in my house!

    • January 9, 2012 10:20 am

      Keep an eye on http://www.rhubarbandrose.co.uk/ Not only is April very friendly (she was at my first ever blogger real-life event when I was very scared!) but she makes amazing cakepops and is just starting a series of tips on her site.

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