Gingerbread and Chocolate Cake Pops - Thanksgiving
Gingerbread and Chocolate Cake Pop Recipe
Gingerbread and Chocolate Cake Pops - Thanksgiving
Recipe Type: Cakes & Baking
Cuisine: American
Author: Caroline Artiss
Prep time: 1 hour 30 mins
Total time: 1 hour 30 mins
Serves: 10-12
Gingerbread and Chocolate Cake Pops You can cheat with this recipe, buy a cake and some frosting if you are short on time! Then get the kids to work to make them, so much fun!
Ingredients
1 x Ginger cake (small-4 x 6 inches)
3 – 4 tbsp ready made vanilla icing / frosting
300g dark chocolate
cake pop sticks
gold sprinkles
tray
Instructions
Step 1
Crumble the ginger 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 crumbs together
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 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 and stir
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 on a tray and put into the freezer for 30 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
Step 3
Re heat the chocolate gently, so it’s runny and smooth
Take out the cake pops from the freezer, dip in the chocolate so it’s all covered
Add sprinkles and then stick cake pops in either a polystyrene or an egg box until the chocolate turns hard.
I put mine back in the fridge to set
Watch out for the drips of chocolate, but the good thing is, as they are very cold the chocolate sets quickly