These raspberry and white chocolate cake pops were such a hit I just had to share: vanilla butter cake with raspberry filling, covered in white chocolate. YUM!
The butter cake recipe is from The Australian Women’s Weekly Cake Decorating book, and the raspberry filling is just made up. Enjoy!
- bake the cake and let it cool, then crumble it in a bowl
- add a couple of tablespoons of the raspberry filling, enough to make the cake stick together
- roll the sticky cake between your palms to form a ball. Push the stick to the centre, and lay it on a baking tray
- pop them into the freezer for 30 mins or so
- melt the white chocolate (I find the quickest way is to do it in the microwave in 30s increments. Make sure the power is set at 50% and stir in between.)
- very carefully dip the cake pops into the white chocolate to cover it
- optional: you have a few seconds while the chocolate is still melted to sprinkle on shaved chocolate or coconut to make your sheep fluffy
- optional: you can make some faces out of gumpaste and attach them using melted chocolate
- 185g butter
- 1-1/2 t vanilla extract
- 1 c caster sugar
- 3 eggs
- 2-1/4 c self-raising flour
- 3/4 c milk
Directions – Cake
- Preheat oven to 180°C/350°F. Grease and line base and side(s) of cake pan with baking paper, extending paper 5cm (2 inches) above side(s)
- Beat butter, extract and sugar in bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to larger bowl; stir in sifted flour and milk, in two batches. Spread mixture in a pan.
- Bake cake for the time given in chart. Cover cake with foil halfway through baking if cake is over-browning, or lower the oven temperature by 10-20 degrees if cake is over 20cm.
- Test cake by inserting a skewer into centre of cake; if cooked, skewer will be clean, if there is cake mixture on the skewer, bake cake a further 10 minutes before testing again.
- Stand cake in the pan for 10 to 30 minutes, depending on size of the cake, before turning, top-side down, onto wire rack to cool.
TIP: the cake will keep well for 2 days in an airtight container, or can be frozen for 3 months
Directions – filling
- throw all the ingredients into the thermomix. Set to 100°C for 10 minutes or so on speed 5
- strain through a sieve (unless you don’t care about the seeds)