Make your own lemon and white chocolate cake pops from scratch! Zesty and not too sweet, they’re so much better than store bought and are great fun for a gender reveal party.
Recipe inspo
Earlier this year a friend of mine asked if I’d be able to make cake pops for a gender reveal party she was planning. Her and her partner were expecting their first baby and wanted to have cake pops revealing the sex when you bite into them.
I was so excited to give them a go as I’d never made cake pops before. But when I started to research recipes, I found that most of them used boxed vanilla cake mix. Personally I wanted to make them more interesting and as flavourful as possible.
So I set about testing them from scratch. Using lemon and white chocolate as a base, they taste sooo much better than any cake pops I’ve had before.
I coloured the cake itself to indicate the sex of the baby and on my third test had the right ratio to create the cutest colour inside.
The day of the party arrived and with 40 cake pops in tupperware that I’d made the day before, we had such a gorgeous day. The cake pops themselves went down a treat (pun intended) and I had so many recipe requests. So I had to share them on the blog!
Lemon and white chocolate cake pops ingredients
I spent a few hours searching for the perfect food colouring for these cake pops as I wanted them to be absolutely flawless for my friend. Here are the colours I recommend so you don’t have to spend your time searching:
Food colouring
If you’re making these for a gender reveal party, you want to find a good food colouring that really shows up in your cake mix.
Over the years I’ve tested so many different brands and colours with some disastrous results. After going through a phase of making red velvet cakes and cupcakes, I wanted to give blue velvet cupcakes a go. The blue dye I bought was not successful. Somehow it turned my batter green. And not a pleasant green…
Anyway, I now swear by Sugarflair food colouring. It’s highly concentrated so a little goes a long way and has a huge range of colours. These are my favourite pink and blue dyes that I have at home:
And onto the gender reveal!
With confetti cannons, party poppers and cake pops, M & D shared their lovely news that…
…IT’S A GIRL! A huge congratulations M & D and welcome to the world baby S. She’s gorgeous!
I’d love to see how you get on making these cake pops. Let me know in the comments below or send me a message on Instagram @somethingwithflavour.
Print
Lemon and white chocolate cake pops
- Total Time: 4 hours
- Yield: 40 1x
- Diet: Vegetarian
Description
Make your own lemon and white chocolate cake pops from scratch! Zesty and not too sweet, they’re so much better than store bought and are great fun for a gender reveal party.
Ingredients
Cake
- 250 grams unsalted butter, room temperature
- 250 grams caster sugar
- 3 large eggs
- 2 lemons, zest and juice
- 1–2 grams Sugarflair pink food colouring / Sugarflair blue food colouring – or recommended amount of other food colouring
- 250 grams self raising flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Buttercream
- 120 grams unsalted butter
- 240 grams icing sugar
- 1 lemon, zest and 2 tablespoons of lemon juice
Icing
- 900 grams white chocolate
- ½ teaspoon vegetable oil
- 150 grams rainbow sprinkles from Amazon – or sprinkles of your choice
- 40 lollipop sticks from Amazon – or lollipop sticks of your choice
Instructions
- Cake: preheat your oven to 200C / 180C fan. Grease and line a 23cm round cake tin with baking paper.
- Beat together the butter and caster sugar for 3-5 minutes until pale and fluffy. Scrape down the sides between eggs so all of the mixture is included, beat one egg at a time into the mixture until fully combined. Add the lemon juice, zest and food colouring and beat until combined.
- Gently fold in the flour, baking powder and salt until just combined.
- Pop the mixture into your prepared tin and bake for 35-40 minutes until golden and cooked through – a skewer should come out with crumbs rather than batter.
- Leave the cake to cool in the tin for 5 minutes before removing onto a wire rack to cool completely.
- Buttercream: while your cake is cooling, make the buttercream. Beat the butter until pale and creamy – this should take approximately 5 minutes. Add in the icing sugar in batches and beat until fully combined. Then add in the lemon zest and 1 tablespoon of lemon juice at a time until you have a nice light and zesty buttercream. You could add more food colouring to the buttercream if you wanted a stronger colour but I found the colour from the cake to be enough.
- Once the cake has completely cooled, crumble into your buttercream and mix together until combined. Roll the mixture into 40 balls (I find these should be about 30 grams each) and place on a lined baking tray and pop in the freezer for 1 hour and 15 minutes. I usually take them out of the freezer and reshape a little after 15 minutes as they never end up perfectly round when warm!
- Icing: once the hour is up, melt 450 grams of the white chocolate along with ¼ teaspoon of vegetable oil in a glass bowl over a simmering saucepan of water stirring occasionally. Once fully melted, take off the heat. As the white chocolate runs low, add another bar and return to the heat until fully melted.
- Assemble: remove a cake ball from the freezer one at a time. Dip a lollipop stick in the white chocolate and insert into the flatter bottom of the cake ball about half way through to make sure it sticks. Then dip the ball into the white chocolate so it’s fully covered, remove and tap on the side of the bowl to remove any excess chocolate. Sprinkle over the sprinkles and allow to set upright. I used a cardboard box with holes poked in to allow these to stand for 2 hours until the chocolate is fully set.
- Repeat step 9 for the remaining cake balls. Once they’re all coated and set, you can store these in the fridge for up to a week.
Notes
Icing: tempered white chocolate icing can be a little temperamental so keep an eye on it as you go. I usually melt this in 3 batches in case the chocolate decides to go hard. Also, keep an eye out for any crumbs in your chocolate and make sure you remove these so they don’t spoil the smooth look of the coating as you go.
Icing: if you’re having trouble with white chocolate I’ve seen numerous recommendations for candy melts. Personally, I haven’t used these myself but you can find these on Amazon.
- Prep Time: 1 hour and 20 minutes
- Setting Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Various
Nutrition
- Serving Size: 1 cake pop
- Calories: 201
- Sugar: 17.8g
- Sodium: 16mg
- Fat: 11.5g
- Carbohydrates: 22.1g
- Fiber: 0.3g
- Protein: 2.1g
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