How To Make The Perfect Cake Pop Batter
There are few things more satisfying than biting into a perfect cake pop.
A bite-sized treat on a stick that is utterly delicious, yet not quite big enough to leave any lasting tell-tale signs on your hips.
For me, the perfect cake pop is a perfectly round vanilla sponge ball, coated in whatever sugary treat takes your fancy. (Personally, I find those sponge/buttercream pops just too rich and heavy).
The sponge should be light and fluffy, but not too light or it will simply fall of the stick. Here’s my personal recipe to get the perfect cake pop batter EVERY time!
Cake Pop Batter Ingredients
- Eggs (1 per 12 cake pops required)
- Self-raising flour
- Margarine (I use Stork) – at room temperature
- Caster Sugar
- Vanilla extract
How To Make Cake Pop Batter
You will see that I didn’t specify any measurements above. Don’t panic!
Most recipes call for a certain quantity of eggs, but no two eggs are ever the same size and therefore your batter will change each time. Too thick. Too runny. Not good.
Here’s what you do…
- Firstly, weigh your eggs in their shells – and remember this weight.
- Now measure out your flour, caster sugar and margarine to the same weight as your eggs. All 4 ingredients will now weigh the same.
Sidenote: This works especially well if you buy fresh farm eggs which come in all crazy sizes!
If you have a food mixer, perfect! If not, roll up your sleeves and get ready to work
- In your mixing bowl, add your margarine and beat for just a minute until softened.
- Add your caster sugar and beat on high until light and fluffy. Remember to scrape the sides so all the margarine is blended.
- Crack your eggs into a small bowl or mug. Whisk lightly with a fork to break up and slowly add to your margarine/sugar mix.
- Scrape the sides with a spatula to ensure an even mix.
- Once all the egg is incorporated, increase the speed and mix for a further 1 minute.
- Add the flour a tbsp at a time. (Any faster, you will have a dust cloud. Trust me )
- Add the vanilla extract. I suggest approx. 1/2 teaspoon for every egg.
- Mix briefly to blend.
- Spoon heaped teaspoons of cake pop batter into your pre-heated, lightly oiled cake pop maker
- Cook for 4 minutes
Now, somebody pop the kettle on and make some tea. I’ll be around as soon as this next batch is finished!