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.


Bubblegum Pinata 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


  • 450g vanilla buttercream frosting
  • 1 tsp bubblegum essence
  • 4 drops blue food gel


  1. 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.
  2. 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 of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

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