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Salted Caramel Cake Pops

Salted Caramel Cake Pops

These amazing salted caramel cake pops are made with Carr's Flour new luxurious cake mix, creamy buttercream and finished with a silky white chocolate and sprinkles.
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Course Dessert
Servings 40 cake pops

Ingredients
  

For the cake

  • 1 box Carr's Flour Sumptuous Salted Caramel Cake Mix
  • 3 large eggs I like Clarence Court Burford Browns
  • 100 g unsalted butter I like Kerrygold
  • 100 ml full fat / whole milk

For the buttercream

  • 130 g unsalted butter I like Kerrygold
  • 280 g icing sugar sifted
  • 3-4 tbsp double cream or whipping cream
  • 1 tsp vanilla bean paste or extract

For the chocolate coating

  • 500 g white chocolate I like Menier or Valrhona for good quality chocolate
  • Sprinkles of your choice to decorate

Instructions
 

  • Make the salted caramel cakes as per the instructions on the box, swapping the water for milk, the oil for butter and ensuring you use good quality free-range eggs.
  • Once the cakes have baked, remove from the oven and leave to cool in the tins for 10 mins then turn out onto a wire rack to cool completely.
  • In the meantime, make your buttercream frosting by whipping the butter until pale and creamy. Sift in your icing sugar, add 3tbsp of double cream and your vanilla extract then whisk again for 3-5 minutes until everything is properly combined.
    N.B. If you feel it needs an additional 1tbsp of double cream then feel free to add this in and whisk once more.
  • Crumble the cooled cake into the bowl of frosting, making sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
    N.B. You can also do this by hand with a wooden spoon and some elbow grease!
  • Measure 30g of the mixture and roll it between the palm of your hands into a ball. Place on a plate and repeat with the rest of the mixture, then refrigerate all the balls for at least 2 hours.
  • Place 100g of the white chocolate in a bowl big enough to rest on top of a saucepan filled with 2 inches of water. The water mustn't touch the bottom of the bowl. Place the saucepan on the hob and heat until the chocolate has completely melted.
  • Take approximately 2-3 cake balls from the refrigerator at a time, then dip the lollipop stick about 1/2 inch into the coating and insert into the centre of the cake ball, pushing it about half way in. Place these cake balls (with the sticks pointing upwards) on a new plate to go back into the fridge for 1 hour. This ensure the sticks are firmly adhered to the cake pop before you start coating them in chocolate.
  • Prepare your cardboard box by making small incisions in it about 2 inches apart using a sharp knife or scissors. You want these slits to be big enough to fit the lollipop stick through but not so big that they'll fall into the box with the weight of the cake pop.
  • When ready, melt the remaining 400g of chocolate and set aside to cool. Remove the cake pops from the fridge, again only 2-3 at a time. Dip each ball into the chocolate until it's completely covered, using a spoon to evenly coat them and ensuring the coating covers the base of the cake ball where it meets the lollipop stick. Hang the cake ball upside down, gently moving it from side to side to get rid of any excess chocolate.
  • Slot each stick into the slits of your prepared cardboard box, then sprinkle the tops with 100s and 1000s or other sprinkles of choice. Repeat with remaining cake balls, only working with some out of the refrigerator at a time. You want them really cold when dipping!
  • Leave to set for 1 hour, then store in the fridge for up to 1 week.

Notes

Make ahead instructions: I always make the cake 1 day ahead of time. Cool completely then wrap in clingfilm and store at room temperature. You can also freeze it ahead of time and store for 1 month in the freezer. Simply leave to thaw completely before crumbling it into your frosting. You can also store the un-dipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue from step 6 onwards. If you want to freeze the finished cake pops, you can do for up to 6 weeks once the coating has fully set. When you want to eat them, remove from the freezer and defrost overnight in the fridge. 
Keyword buttercream, cake, cake pop, caramel, chocolate, icing, salted caramel, sprinkles, vanilla, white chocolate