Carrot & White Chocolate Cake Pops!

Prep Time:10 mins, Cook Time: 15 mins, Total Time: 25 mins + Cooling and Decoration Time

February 15, 2014

Cake PopsI did say I was treating my kids to something special for Valentines Day this year. Not only did they get their Love Pies I gave them Cake Pops. Actually they gave me cake pops, I made the cakey parts and threw a surprise Cake Pop party yesterday with a couple of their new school friends and let them loose with the decorating. And one crazy choc fest ensued!. Being honest I probably wouldn’t have considered making cake pops had it not been for the lovely people at Lékué sending me a fabulous goodie box of their silicone bake and cookware to try out, including a rather inviting pink cake pop mould set. And who was I to say no!. We also all had a go with their chocolate template kits. Oh so so much chocolate, but it was Valentines after all. 

Lekue Products

I have to confess to not being a particularly cakey bakey sort of cook or Mum, and when I do it invariably involves some sort of vegetable or fruit. I can’t help myself. Frannie’s even started nagging me of late for an ordinary chocolate or vanilla cake, just anything without my ubiquitous veggies!. So for a very special Valentines treat I made ‘normal’ cake cake pops. Albeit I made two batches, one of a plain sponge mix which we dipped in milk chocolate and the other of carrot cake with white chocolate. Both mixes were based on recipes in the Lékué cake kit and are on their site. Both a great success though the carrot cake pops did turn out in slightly more superior, make that perfect, spheres and were more robust to work with. One for the veggie cakes I say!. It’s the carrot cake recipe that I’m sharing with you today, which I adapted slightly by adding a little more carrot and reducing the sugar (I so can’t help it). I also used only white chocolate to cover the pops but the Lékué recipe used a glaze of white chocolate, cream and butter, which would have better to achieve a smoother finish.

I did embark on the cake pop baking with a certain degree of trepidation as I’d heard cake pops could be a fiddly business and susceptable to failure. Maybe it was a case of beginners luck that all bar a couple out of two whole batches collapsed. Or more likely testament to the quality of Lékué bakeware and recipes. Not only did the kit include the vibrant and fun pink eighteen piece cake mould, but a very handy cake mix dispenser that doubles as an icing kit. Since it’s silicone it’s also a perfect chocolate melting pot and the finer nozzles were ideal to use on the chocolate templates. Which incidentally were also great fun, particularly for the slightly older kids. Both bits of kit were genuinely top class and easy to use. And would make for a really fun kids bake party, certainly something to remember for birthdays and parties of the future!

Lekue Chocolate Templates
I’m entering my Cake Pops to a few challenges:
1) To the Four Seasons Food challenge which I co-host along with Anneli who’s hosting this month’s Food From the Heart theme.
2) To Family Foodies which I co-host with Vanesther. This month I’m doing the hosting and it’s all about foodie LOVE.
3) To Karen and Janie’s Tea Time Treats which this month funnily enough happens to have a Chocolate theme!
Cake Pops Challenge Logos
Disclaimer: I was sent a selection of Lékué silicone bake and cookware products to try out, no monies exchanged hands and I was not requested to write a positive review. All opinions expressed are my own.

The Good Stuff:

Carrot, but not much else. It was however a very special Valentines party treat!



Great For:

Big Kids, Grown Ups, Birthdays, Parties, Fun with Friends, Sleepovers, Special Occasions





Special Equipment:

A food processor, cake pop moulds, cake pop sticks



Carrot & White Chocolate Cake Pops!

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Ingredients Prep Time:10 mins, Cook Time: 15 mins, Total Time: 25 mins + Cooling and Decoration Time

For 18 Carrot Cake Pops:
50g butter
100g carrot, peeled and roughly chopped
65g soft brown sugar
1 large egg, free range
120g plain flour
1.5 teaspoons baking powder
0. 5 teaspoon ground cinnamon

For Decorations:
150g white chocolate
Assorted edible sprinkles!

1) Preheat your oven to 190ºc/170ºc fan/gas mark 5.
2) Melt the butter and add to the processor along with the carrot, soft brown sugar and the egg. Whiz until smooth.
3) Add the flour, baking powder and cinnamon and whiz again until fully blended.
4) Fill the semi-spheres of the cake pop moulds until full to the brim and place on the lid (obviously this will vary as to your cake pop making device or mould).
5) Bake for 12 to 15 minutes until fully risen. Remove from the oven and allow to cool for a few minutes before removing from the mould.
6) Dip the cake pop sticks in a little melted white chocolate (melt in the microwave) and insert into the cake pops for added adhesion!
7) Place the cake pops for 20 minutes in the fridge to fully cool.
8) Melt the remaining white chocolate in the microwave. Spoon over the cooled cake pops and allow to set for a minute or two before decorating with assorted sprinkles!

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16 thoughts on “Carrot & White Chocolate Cake Pops!

  1. Choclette

    Ahh glad you said making cake pops wasn’t as tricky as you feared. I’ve been putting of trialing my kit for this very reason. Sounds like a super fun day for the kids and the carrot cake is a good idea. When you say you can melt chocolate in the dispenser thingie – how did you do it?

    Reply
  2. Anneli Faiers

    These are brilliant! I love the idea of cake pops although I have never made them. Carrot ones are a great idea. My kids would go mad for these 🙂 xx (by the way, I am still having trouble subscribing to your blog posts – I keep missing them 🙁 ) I’ll keep trying x

    Reply
  3. Morgan @ Peaches, Please

    It’s really interesting how cake pops have evolved from being a mixture of cake and frosting coated in ganache tolittle doughnut hole-esque cakes. I’ve only made the former, but the idea of carrot cake cake pops is really neat. I love carrot cake.

    Reply

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