10
11
RECIPES
A basic fairy cake or cupcake recipe works very well in the Cake Pop Maker however if you prefer
to use your own recipes just ensure that the batter is not too wet and that the sugar content is
not very high.
If you do not want to make a full batch of the recipe then the batter can be frozen then defrosted
and used later, alternatively the cooked cake pops also freeze very well.
Each recipe makes 24 cake pops
VANILLA CAKE POPS
Makes 24
Ingredient
Quantity
Soft butter
125g
Caster sugar
125g
Egg
2
Milk
1 tbsp
Vanilla extract
2 tsp
Self-raising flour
125g
1. In a mixing bowl beat together the butter and sugar until pale and fluffy,
2. In a jug gently beat the eggs, milk and vanilla extract and gradually add to the mixture, mixing
well between each addition.
3. Sift the flour into the mixture and stir well until all of the flour is incorporated.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates lightly
grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each of the
12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen, golden and spring
back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully
remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and
sprinkles.
CHOCOLATE CAKE POPS
Makes 24
Ingredient
Quantity
Soft butter
125g
Caster sugar
125g
Egg
2
Milk
1 tbsp
Self-raising flour
100g
Cocoa powder
25g
1. In a mixing bowl beat together the butter and sugar until pale and fluffy
2. In a jug gently beat the eggs and milk and gradually add to the mixture, mixing well between
each addition.
3. Sift the flour and cocoa powder into the mixture and stir well until all of the flour is
incorporated.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates then
lightly grease the moulds with vegetable oil then add a heaped teaspoon of mixture into each
of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen and spring back
when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully
remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with your choice of frostings, chocolate and
sprinkles.
