After admiring cake pops for months on Bakerella, it was a recent post by Claire at Things We Make that spurred me on to make some of my own. I am using again the background paper which Claire had admired here prompting her to find some in the same colour.
Claire’s admission that she’d used shop bought cake was the main thing that propelled me into making these. After all why would I massacre a cake I’d just spent hours making? I had some left over ginger buttercream in the fridge and decided to do ginger cake pops. One day I will get around to writing a “Guilty Pleasures” food post with my top ten slightly (or highly) trashy foods that I enjoy. McVitie’s Jamaica Ginger Cake may well be one of them. They’re also cheap enough to have no qualms about blitzing them into oblivion.
I made the pops to take to a dinner party held in honour of a friend’s birthday. When asked what they were I said “cake on a stick” although “truffle on a stick” might be more accurate.
The buttercream and crumb mix mutates back into thick cake mix with a similar texture to marzipan. As an alternative to almonds, I’ve heard marzipan can be made with cake crumbs so I expect this comes close to that.
Cake pops are ridiculously easy to make. The hardest bit was finding something suitable to stand them in so they don’t fall over and smudge. Next time I will use Claire at Things We Make‘s suggestion of wooden stirrers from coffee chains. The cake pops “spin” a bit on the round plastic sticks whereas the wooden ones would grip them better – the length would also make them easier to photograph.
White Chocolate Jamaica Ginger Cake Pops
Makes 12-14 cake pops
1 bought McVities Jamaica Ginger Cake or 250g of fruitless ginger cake
3-4 tbsp ginger and cinnamon buttercream – see this post
(alternatively you could use Philadelphia cream cheese but it won’t be so gingery which you may prefer anyway)
200g white chocolate
crystalised ginger to decorate