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Dress up funfetti cake pops with delightfully colorful and festive buttercream ruffles!

Ruffle Cake Pops
Servings:

serving timeMakes 6 large cake pops

Ingredients

  • Cake Batter:

  • 1/2 cup unsalted butter, room temperature

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 3 eggs, room temperature

  • 6 tablespoons sour cream

  • 1 teaspoon vanilla extract

  • 1/2 cup confetti sprinkles

  • 300 grams white chocolate chips, melted

  • Lollipop sticks

  • Vanilla Buttercream:

  • 2 cups unsalted butter, room temperature

  • 1 teaspoon vanilla extract

  • 5 cups confectioner's sugar

  • Your desired food colouring

Instructions

  1. Bake the cake:

  2. Place the butter and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add the vanilla and eggs one at a time, mixing with each addition.In a separate bowl, mix together the flour, baking soda and salt. Add this to the butter mixture in 2 additions, alternating with sour cream. Add the confetti sprinkles and mix to combine. Divide the batter between 2 greased and floured 9-inch round cake pans and bake at 350F for 25-30 minutes, or until a skewer inserted into the cake comes out clean. Cool the cakes in the pan for 5 minutes, then transfer to a wire rack and cool completely.

  3. Make the buttercream: Cream the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner's sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Dye the buttercream as many colours as you like and place them in piping bags fitted with your desired ruffle piping tips (#102, #126, #88, #47 or #103)

  4. Assembly:

  5. Weight 360 grams of cake and crumble into fine crumbs. Add about 1 cup of buttercream and mix until the mixture is sticky and can be formed into balls.

  6. Roll the cake mixture into as many balls as desired. Place on a plate lined with plastic wrap and place in the freezer to stiffen, about 20 minutes. Re-shape the cake into balls.

  7. Dip lollipop sticks into 300 grams melted white chocolate chips and insert into the top of the cake pops. Place them in the freezer until the chocolate has set. Dunk the cake pops into the remaining melted chocolate and return to the freezer until set.

  8. Pipe ruffles onto each cake pop, either working horizonallty, vertically or even diagonally!

Ruffle Cake Pops
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