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How to Make Cake Pops

What’s better than a sumptuous cake on a pretty cake stand? Cakes on a stick dipped in chocolate or Candy Melts! Cake pops have become a very popular cake trend. They can be made with almost any cake and decorated in many different ways, to suit a variety of occasions. They may look complex to make, but they actually couldn’t be simpler! Keep reading to find out how to impress your friends with bite-sized baked delights.

  • Baking
  • < 1 hour
  • Beginner

Cake Ingredients:

  • 150g of Unrefined Caster Sugar
  • 1 tsp of Vanilla Extract
  • 2 Eggs (room temperature)
  • 120g of Softened Unsalted Butter
  • 4 tbsp of Milk
  • 180g of Self-Raising Flour

Vanilla Cream Cheese Frosting Ingredients:

  • 1 tsp of Vanilla Extract
  • 40g of Softened Cream Cheese
  • 200g of Sifted Icing Sugar
  • 80g of Softened Unsalted Butter


  • 25cm Round or Square Cake Tin
  • Electric Hand Whisk or Wooden Spoon
  • Wire Cooling Rack
  • Tablespoon
  • Clingfilm
  • Candy Melts or Chocolate
  • Vegetable Oil
  • Lollipop Sticks
  • Sprinkles and Edible Decorations
  • Mixing Bowls
  • Greaseproof Paper
  • Baking Tray

METHOD: Bite-Sized Cakes on Sticks

  1. Preheat your oven to 180°C (160°C fan or gas mark 4) and prepare your cake tin. Lightly grease and dust with flour over the base and around the sides.

  2. With an electric hand whisk or a wooden spoon, cream together the butter and sugar for about 5 minutes, until you have a very fluffy mixture that’s pale in colour. Then, mix in the vanilla extract.

  3. Crack the eggs into the mixture, mixing well between each one. Add in half of the flour and half the milk until combined, then repeat until everything is mixed in.

  4. Pour your cake batter into the prepared cake tin and bake for about 35 to 45 minutes, or until your cake passes the toothpick test. Insert a cocktail stick into the middle and check whether it comes out clean. Transfer your cake to a cooling rack to cool completely.

  5. To make your frosting, cream together the softened butter and cream cheese before gradually adding in the icing sugar. Continue to cream together until light and fluffy, and then add in the vanilla extract and mix. Leave your frosting to chill in the fridge for 30 minutes.

  6. Retrieve your cooled cake and crumble it into a large mixing bowl with your hands until it resembles fine crumbs. You could make this easier by using a food processor.

  7. When you have a bowl full of crumbs, take a heaped tablespoon of chilled frosting and mix it into the crumbs. Continue adding frosting and mixing until you have a fudge-like texture. At this point, you should be able to squeeze the mixture in your hand and have a pliable mixture. You may need to add more frosting if the mixture crumbles, but don’t add too much or it’ll be too soggy and it won’t stay on the stick.

  8. Wrap the mixture up in clingfilm and chill in the fridge for at least an hour, until it’s firm but still pliable.

  9. Break off small pieces of the mixture and roll to the size of ping pong balls. Place each ball onto a baking tray lined with greaseproof paper and place back in the fridge for 15 to 20 minutes, until firm.

  10. Meanwhile, prepare your Candy Melts. Alternatively, you could use chocolate. Melt until runny. If you’re working with Candy Melts, melting won’t achieve a silky finish; instead, add 1 to 2 tablespoons of vegetable oil per 400g bag of Candy Melts. Mix to create a silky consistency.

  11. Dip the whole cake ball into the candy or chocolate, ensuring that the entire cake is covered. Gently tap the cake pop over the bowl to remove any excess and achieve a smooth finish. Decorate your cake pops with edible decorations of your choice and leave to set.

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