Mummy Cake Pops!

Mummy Pops!

These were LOVELY to make!!
I can’t say they were copied/inspired/taken from anyone in particular – they were an accumulation of internet image searches for mummy cakes!  There were some really, really cute ones, despite how scary they were meant to be…
Here are some tips I learned about making cake pops (which you probably know already):
* Don’t make them too big
* Have somewhere to put them (e.g a polystyrene block)
* Do chill them in the fridge before trying to put lolly sticks into them
* Dip your stick in chocolate or candy melts, then put them into your cake pop
* Fridge them again for a few minutes
* Don’t use too much covering in one go and ROLL the pops in chocolate, rather than dipping otherwise the weight pulls them off

I used some frozen left-over chocolate cake I had in the freezer.  (NEVER throw away scraps!)
I added a tablespoonful of butter to the crumbled cake, pulling it all together into a delicious ball.  Then I picked off pieces and rolled into cake pops.  Who needs an expensive cake pop machine?
Then I coloured some white sugarpaste with a tiny bit of ivory sugarflair coloring, rolled it thinly and sliced (using a pizza cutter) tiny, tiny slices of long sugar paste.  I secured one end to a dipped-in-white-chocolate-mummy-head with a drip of chocolate, brushed a little water along the ‘bandage’ and wrapped it around the mummy’s head. I then added two red-coloured buttercream icing eyes.  Et voila!  Mummies!
Here’s my favourite chocolate cake recipe:

Chocolate Tray Bake Cake (makes a large tray bake – quarter the recipe for a small cake to make cake-pops with)
340g (1 and 1/3 cups PLUS 2 tbp) unsalted butter
340g (3 and 1/3 cups) caster sugar
6 eggs
280g  self-raising flour (2 cups PLUS 1/3 cup) (or plain flour, with baking powder/soda added)
60g (1/2 cup) cocoa powder
60g (1/3 cup) dark chocolate
60g (1/3 cup) milk chocolate

* Preheat oven to 180 degrees C / Gas 4.
* Grease and line a ten inch square cake pan.
* Beat together the butter and sugar until light and creamy.
* Beat the eggs, then add to the butter/sugar gradually.  If it curdles, add a small spoonful of flour.
* Sift together the flour and cocoa powder.  Slowly mix the flour/cocoa powder into the butter/sugar/egg mixture until combined.
* Spoon the mixture into the tin and bake for 45 – 60 mins.  Keep checking it towards the end of baking – it is done when you can insert a skewer into the centre and it comes out clean.
* Allow to cool a little then turn onto a wire cooling rack.

CRUMBLE into a bowl, chill, then add a tablespoonful of butter until nicely pulling together.


About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Buttercream, Cake Pops, Chocolate, Chocolate sponge cake, Dark chocolate, Fondant icing, Icing, Novelty Cakes, Tray Bakes, Uncategorized, White chocolate and tagged , , , , , , , , . Bookmark the permalink.

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