This recipe is best with
Recipe Ingredient
- Raspberry Cake
- 210g All Purpose Flour
- 3g Baking Powder
- 1g Baking Soda
- 2g Salt
- 115g Anchor Unsalted Butter
- 180g Sugar
- 50g Egg
- 100g Fresh Raspberries (crushed)
- 240g Anchor UHT Milk
- Frosting
- 100g Anchor Unsalted Butter
- 200g Icing Sugar
- 40g Anchor Cream Cheese
- 40g Anchor Whipping Cream
- Chocolate Coating
- 120g Compound Chocolate
- Icing Glaze
- 30g Egg Whites
- 100g Icing Sugar
- 5g Red Colouring
Instructions
- Preheat oven to 177C. Grease a 9" pan.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- Beat Anchor Unsalted Butter and sugar together in a large bowl until soft and fluffy.
- Add the egg and vanilla extract and beat on high speed until combined. Add in crushed fresh raspberries.
- Add the dry ingredients and Anchor UHT Milk to the wet ingredients until combined. Batter will be slightly thick.
- Pour the batter evenly into the prepared pan and bake for 30-36 minutes.
- Beat Anchor Unsalted Butter until soft.
- Add sugar, Anchor Cream Cheese and Anchor Whipping Cream on low. Increase to high speed and beat for 3 full minutes.
- Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
- Weigh 30g of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed.
- Remove only 2-3 cake balls from the refrigerator at a time.
- Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball.
- Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick.
- Tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block or box. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping! Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.
Make the frosting
Coat the cake balls
