Magical Unicorn Cake Pops

21st January 2019

This weekend I’ve had lot’s of fun playing with the products inside January’s Magical Unicorn edition of cake bag!

 

I wanted to use a few of the products together to create some cute unicorn cake pops! If you’ve never made cake pops before,  they are easier than you think! I’ve made them quite a few times (over 100 for my own wedding day….call me crazy!!) but there’s something about each step of making these that I find quite therapeutic!

I baked up a tray of my favourite chocolate cake and whipped up a bowl of chocolate buttercream!

If you want to give them a go; you will need the following:

Ingredients:
For the cake:
50g (2oz) sifted cocoa powder
90ml boiling water
3 large eggs
50ml (2fl oz) milk
175g (6oz) self-raising flour
1 rounded teaspoon baking powder
100g (4oz) softened butter
275g (10oz) caster sugar

For the Buttercream:
250g unsalted butter, softened to room temperature
500g icing sugar
4oz dark chocolate

For the coating and decoration:
284g bag white candy melts
Unicorn sprinkles
Sugar modelling paste – Black & white
edible glue
Pink food colouring powder
Sugarflair Mystical gold edible lustre
Trex vegetable shortening

Equipment:
Small paintbrush
Larger paintbrush for dusting
Cake pop sticks or paper straws
Greaseproof paper

Method:
For the cake:

1. Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease a large, rectangular baking tin with non-stick cooking spray or butter, then line the base and sides of the tin with baking parchment.

2. Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Pour the mixture into your prepared tin.

3. Bake in the pre-heated oven for about 25–40 minutes or until well risen and a skewer inserted comes out clean. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4. Make the buttercream by creaming the butter in a free standing mixer fitted with a paddle attachment or in a large bowl using an electric hand whisk until light and fluffy. Gradually add the icing sugar and mix in between each addition (you don’t want to add the icing sugar all at once as this can create a huge mess and icing sugar dust clouds!!)

5. Melt the dark chocolate in a microwave for about 20 seconds or place in a heatproof bowl on top of a pan of simmering water. Add this to the buttercream mixture and set aside.

6. Once the cake is cooled, break up into finer crumbs. Mix in the buttercream until it forms a dough like ball.

7. Break off pieces of the cake dough and roll into round golf ball sized spheres.

8. Insert the cake pop sticks or paper straws, just over halfway, into the cake balls. Pop these in the freezer to firm up.

9. Meanwhile, melt the white candy melts in a heatproof bowl over a pan of simmering water or in a candy melting pot. (I purchased this one from PME, it’s so handy for keeping the chocolate at a constant temperature, which is ideal when making lot’s of cake pops!)

If the chocolate feels a bit thick, I stir in a little Trex to thin it out which makes dipping the cake pops soooo much easier!

10. Once the cake pops have chilled for about half an hour to an hour, remove them from the freezer and set out a sheet of greaseproof baking paper on your work surface. Dip the cake pops into the chocolate at an angle and twist to coat, then place on the sheet of greaseproof paper to set.

11. We are now going to use the Katy Sue Designs Unicorn mould to create the horn, ears and lashes. Take some white edible modelling paste and break off some pieces to fit into the horn and ear moulds, pressing down so it picks up the details of the designs. Flex the mould to loosen and pop the horn and ears out. Leave to dry on a foam drying pad.

12. Make the lashes by pressing some black modelling paste into the mould and use a small pallet knife to scrape away the excess. Flex the mould to pop the lashes out onto a foam drying pad.

13. Paint the inside of the ears with pink powder food colouring dust & the unicorn horn with the Mystical Gold lustre.

I love how iridescent this lustre dust is! Add’s such a lovely magical sheen to it!

14. Dip the bottom of the horns & ears into the melted chocolate and position them on the tops of the cake pops.

15. Paint a little edible glue on the back of the lashes and attach to the front of the cake pops.

16. Use the Sprinkletti Unicorn Poop sprinkles to add the crown/magical hair to the cake pop by painting a little of the melted chocolate in front of the horn and ears.

I also used the star sprinkles from another pack of unicorn Sprinkletti.

The possibilities with how you can use the Katy Sue Unicorn Mould are endless! You can decorate cupcakes, cookies, cute beverages & even use them to add details to a handmade sugar unicorn cake topper!

We hope you enjoy this recipe & tutorial! We would love to see what you create using the products inside January’s Cake Bag! Please share with us on Facebook, Instagram & Twitter using the #cakebagcreations tag.

We also have a Facebook Group – Subscribers Corner, we would love you to join us to discuss all things cake related. It’s also a great place to share ideas for the bags & products you would love to see inside each month!

Happy Baking!
Thirzah – Cakey Goodness xoxo