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Three blue rattle cake pops in silver buckets with straw to make them appear like rattles. Tried & Tested

Rattle cake pops

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These rattle cake pops are perfect for a baby shower treat. They can be any colour you like, just use a different food colouring in the white chocolate.

Key Information

  • Prep:
  • Bake:
  • Makes:20
  • Skill level:easy

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Ingredients

For the cakes

  • 120g 4¼ oz Plain white flour (we use Allinson) Plain white flour
  • 140g 5 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1½tsp 1½tsp Baking powder
  • 40g 1½ oz Butter (unsalted) softened
  • 120ml 4⅛ fl oz Milk (whole)
  • 1 1 Egg(s) (free range) large

For the buttercream

  • 125g 4½ oz Butter (unsalted) softened
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 2tsp 2tsp Milk (whole)

For the decoration

  • 200g 7⅛ oz White chocolate
  • 1tsp 1tsp Blue food colouring or pink!
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C, gas mark 3) and line a muffin tin with muffin cases.

  2. Classic mode Step 2

    To make the sponge; place the flour, sugar, baking powder and butter into a bowl and mix with an electric mixer until you get a sandy consistency.

    Ingredients for this step

  3. Classic mode Step 3

    Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

    Ingredients for this step

    • 120ml 4⅛ fl oz Milk (whole)
    • 1 1 Egg(s) (free range) large
  4. Classic mode Step 4

    Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean. Cool on a wire rack, then leave in the fridge overnight to stale.

  5. Classic mode Step 5

    To make the buttercream, place the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and beat until smooth. Add the milk and vanilla extract then beat until light and fluffy.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted) softened
    • 300g 10⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 2tsp 2tsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  6. Classic mode Step 6

    Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the buttercream until the mixture can be formed into small balls.

  7. Classic mode Step 7

    Form balls of the mixture by rolling between your hands, then place on a baking tray and put in the fridge for 15-20 minutes. You should get about 20 balls.

  8. Classic mode Step 8

    Melt the white chocolate then remove from the heat and add the food colouring until you have a colour you are happy with. Next dip a lollipop stick into the melted chocolate and push into the cake ball. Once you have sticks in every ball, dip each one in chocolate to entirely cover the ball, immediately decorate with coloured sprinkles and leave to set.

    Ingredients for this step

    • 200g 7⅛ oz White chocolate
    • 1tsp 1tsp Blue food colouring or pink!
    • Sprinkle decorations