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Bubblegum Pinata Cake Pops

No need to worry about melting with this colorful ice cream cone filled with candy and topped with a bubblegum cake pop.

Recipe

Servings: 8

Ingredients

  • Cake Pops
  • 215g flour
  • 1 1/2 tsp baking powder
  • 132g sugar
  • 187ml milk
  • 65ml oil
  • 60g butter
  • 1tbsp yogurt
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tsp bubblegum essence
  • 2 drops blue food gel
  • 400g pink choc melts (melted)
  • 200g blue choc melts (melted)
  • Sprinkles
  • 1 ½ cups assorted candy. (I used skittles and nerds)
  • 8 flat bottom ice cream cones
  • 8 pink candy balls
  • Frosting
  • 450g vanilla buttercream frosting
  • 1 tsp bubblegum essence
  • 4 drops blue food gel

Let's get Cooking...

  1. Cake Pops
  2. To make cake pops preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake baking tray with baking paper. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  4. Next, add milk, eggs, yogurt, oil, bubblegum essence, blue food gel and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Pour batter into baking tray and bake for 40 minutes. Allow to cool completely
  7. Add bubblegum essence and blue food gelto buttercream frosting and mix until well combined.
  8. Use clean hands to crumble up the cooled cake into a large mixing bowl. Add frosting and use a spoon to mix until well combined.
  9. Roll into 8 balls in the palms of your hands place on a baking tray and chill for 1 hour.
  10. Dip each ball into melted pink choc melts and place back onto baking tray. Allow to chill for at least 30 minutes.
  11. Dip the lip of each ice cream cone into pink choc melts and sprinkle with sprinkles. Add candy inside ice cream cones. Place coated cake pops on top of unset chocolate to help the balls stick to the cones. If the chocolate sets by the time you get to it dip the bottom of the balls into the chocolate before you place on top of the ice cream cones.
  12. Drizzle blue chocolate over cake pops, sprinkle with pink sprinkles or your favourite sprinkles. Place a pink candy ball on top to finish before serving.