Caster Sugar
The fine crystal of Chelsea...
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Cakes
Halloween Cake Pops
2 hours
30 mins
50 mins
Easy
45
Irresistible Cake Pops made from Carrot Cake... definitely not just for kids!
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- Ingredients
- Method
Ingredients
Carrot Cake
- 1 ½ cups self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¾ cup Chelsea Caster Sugar
- 2 medium carrots, peeled, finely grated
- 3 large eggs
- ¾ cup vegetable oil (e.g. rice bran or sunflower)
- ¼ cup Chelsea Treacle
- 250g cream cheese, softened
- 50g butter, softened
- ½ cup Chelsea Icing Sugar
Decoration
- 2 x 375g bags white melts
- 2 tsps vegetable oil
- 45 lollypop sticks or skewers
- 1 piece of Styrofoam
- 100g dark chocolate, melted
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Treacle
Like Golden Syrup, Treacle...
Reviews
What did you think of this recipe?
Method
Preheat oven to 170°C conventional (150°C fan forced). Grease and line a 20cm square cake pan. Sift flour, bicarbonate of soda and spice into a medium bowl. Mix in Chelsea Caster Sugar and carrot.
Mix eggs, oil and Chelsea Treacle together and pour onto dry ingredients. Mix until combined. Pour into pan and bake for 50 minutes, or until cooked when tested with a skewer. Stand for 10 minutes then turn out onto a rack to cool.
In a food processor, blend cake to form a fine crumb. Remove cake. Add cream cheese, butter and Chelsea Icing Sugar to food processor and blend until smooth. Return cake and blend until well combined. Shape tablespoonfuls of mixture around the lollypop sticks. Place on a tray and refrigerate until firm (2 hrs or overnight).
Melt chocolate with the oil in a large bowl over a saucepan of simmering water. Use a spoon to pour melted chocolate over cake pop to coat. Swirl stick to allow excess to drip off. Pierce stick into a piece of Styrofoam to allow to set. Pour melted dark chocolate into piping bag and decorate cake pops to resemble skulls. Allow chocolate to set.
Cake pops will keep for 2 days stored in refrigerator.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Treacle
Like Golden Syrup, Treacle...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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