Froot Loops and Coco Pops Cake Pops
Awaken your inner child and tantalize your taste buds with these Kellogg’s Froot Loops and Coco Pops treats!
Recipe by: Thando Manyoni
Serves: 20 – 30 cake pops
Time: 6 hours
Ingredients:
- For chocolate base
- ¾ cup flour
- ¼ crushed Kellogg’s Coco Pops
- ½ cup sugar
- 3 tbsp cocoa powder
- ½ tsp bicarbonate of soda
- Pinch of salt
- ¼ oil
- 1 egg
- 1 tsp vanilla essence
- ¼ hot water
- For vanilla base:
- 1 cup flour
- ¼ cup crushed Kellogg’s Froot Loops
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ¼ cup butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla essence
- ½ cup milk
- For butter cream:
- 170g butter
- 180g icing sugar
- 3 tbsp milk
- 1 tsp vanilla essence
- ¼ cup cocoa powder
- Froot Loops coating:
- 200g white chocolate, melted
- 1 cup Kellogg’s Froot Loops, roughly crushed
- Coco Pops coating:
- 200g dark chocolate, melted
- 1 cup Kellogg’s Coco Pops, roughly crushed
- 20-30 lollipop sticks
How To Make Froot Loops & Coco Pops Cake Pops
- Preheat the oven to 180C and like 2 baking tins
- For the chocolate base; whisk the flour, Coco Pops, sugar, cocoa powder, baking soda and salt together in a large bowl.
- In a separate bowl, whisk together the oil, eggs and vanilla.
- Pour the wet ingredients into the dry ingredients, add the hot water and stir to combine. Pour the batter into one baking tin.
- For the vanilla base; whisk the flour, Froot Loops, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, cream the butter and sugar for 3-4 minutes. Add the egg and vanilla and beat to incorporate
- Add the flour mixture and milk gradually to the butter mixture, alternating the flour mixture and milk. Stir until fully incorporated.
- Pour the batter in a cake tin.
- Bake the batters for 20-25 minutes our until a skewer inserted in the centre comes out clean.
- Allow to cool completely.
- For the butter cream; whisk the butter with an electric whisk until creamy, add the icing sugar, milk and vanilla essence.
- Whisk for 3-4 minutes, until light fluffy.
- Half the butter cream into two separate large bowls.
- Add cocoa powder to one bowl, whisk to combine.
- For the Coco Pops cake pops;
- Crumble the chocolate cake into the chocolate butter cream. Stir to combine
- Scoop out 1 large tablespoon of the mixture and roll into a ball. Place on a lined baking sheet.
- Freeze for an hour.
- Place the crushed Coco Pops in a bowl.
- Stick a lollipop stick in a cake ball, pushing ¾ through the ball.
- Dip into the melted chocolate, coating the ball completely. Allow excess chocolate to drip off.
- Decorate with Coco Pops and stick into a Styrofoam block. Repeat the process with the remaining cake balls.
- For the Froot Loop cake pops;
- Crumble the vanilla cake into the plain butter cream. Stir to combine
- Scoop out 1 large tablespoon of the mixture and roll into a ball. Place on a lined baking sheet.
- Freeze for an hour.
- Place the crushed Froot Loops in a bowl.
- Stick a lollipop stick in a cake ball, pushing ¾ through the ball.
- Dip into the melted chocolate, coating the ball completely. Allow excess chocolate to drip off.
- Decorate with Froot Loops and stick into a Styrofoam block. Repeat the process with the remaining cake balls.