Strawberry Cake Pops

These cake pops should come with a warning. If you do not like sweet food then steer clear of these bad boys. However if you do, nom nom away!
I decided to make my cake pops strawberry flavour with a white chocolate coating as I think these two ingredients compliment each other nicely. I ran out of the white chocolate for the last few so I use some milk chocolate as well.
When I do these again the only thing I would do differently is get some styrofoam so that I can stick the lolly pops in while they set. I had to turn mine on their heads which meant they came out with flat heads. Not the end of the world but if you want them to look all posh and what not then that is the way to do it.

Ingredients:

Cake:

175g butter, at room temperature
175g caster sugar
3 eggs
250g self-raising flour
1/2 tsp vanilla extract

Cake Ball Ingredients:

225g Cream cheese
300g Icing sugar
2-3 tablespoons Strawberry jam
2-3 drops of red food colouring

Cake ball coating ingredients:

500g White Chocolate
Any cake decorations you fancy. I used sugar stars and strawberry curls.

Equipment:

Lolly pop sticks
7in cake tin
Cellophane cake pop sweet bags
Ribbon

Makes a batch of 20

First thing preheat your oven to gas mark 4. Next, cream the sugar and butter in a bowl and when it becomes well combined and fluffy, add the eggs making sure you mix well between each one. Add the vanilla extract and give it a final mix. Now sieve the flour and fold into the mixture in about 3 batches. Keep folding till there are no flour streaks. Line your baking tin with grease proof paper and then put the cake batter in. It will take about 35-40 minutes in the oven and is done when a knife comes out clean.

Leave the cake to cool completely and when it is, crumble into a large bowl. Now to make the frosting. Mix the cream cheese, strawberry jam, icing sugar and food colouring and once combined, pour into the cake crumbs. Using your hands mix till it turns into a sort of wet dough texture.

Now roll the mixture into balls about 2 inches in diameter. Lay them out on grease proof paper, cover with cling film and put in the freezer for 2-3 hours.

When your balls are firm (hilarious innuendo) and ready to come out of the freezer melt the chocolate in a bowl. Dip one end of your lolly pop stick in the melted chocolate and then poke it in the cake ball.
The chocolate helps it to stay on the stick. Now dip the whole ball into the chocolate and gently twirl it. It may be helpful to use a spatula as well to make sure it fully coats the ball.

Using whatever decorations you want sprinkle the balls with them and pop them on some grease proof paper till they set. If you are giving as gifts, wrap them in plastic sweet bags and use some ribbon to tie it. How jolly nice.

Mr P enjoyed his with a cup of tea.