13101083_853082734837632_1530257400_nMothers are usually the most important people in our lives, I know mine is! Therefore when Mother’s Day comes around I like to go all out and make the day special for her but this doesn’t necessarily mean spending lots of money on material things.

Most mothers appreciate the simple things that have been made by you and come from the heart so what better way to do that than to bake these delicious and fun cake push pops!

I love cake push pops because they are completely customisable. You can switch the chocolate cake for vanilla, red velvet or any other cake that you fancy and the frosting is also completely up to you. I chose the combination of chocolate cake and raspberry cream-cheese frosting because I think these flavours taste incredible in combination and the natural pink colour in the icing is an added bonus.

RECIPE:

Ingredients

Cake:

ingreds cake

1 Cup Self-Raising Flour

3/4 Cup Caster Sugar

Pinch of Salt

2 Dessert Spoons Cocoa Powder

2 Dessert Spoons Butter

3/4 Cup Milk

1 Egg

Frosting:

ingreds icing

1/2 Cup Raspberries (these should be fresh but I used frozen just make sure they are defrosted)

1/2 Cup Butter

110g Cream Cheese

              1 – 2 Cups Icing Sugar (I used 1 cup because I prefer the tartness from the raspberries than sweetness)

1/4 teaspoon Vanilla

 

Method

Preheat Oven to 180ºc (160ºc Fan-Forced)

Put all cake ingredients in a mixing bowl and beat for 2-3 minutes with an electric mixer.

Cook in a shallow cake tin. (This mixture might fill more than one cake tin so you can use the excess to make a second cake or for cupcakes like what I did).

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Bake for 20-25 minutes. Remove from oven and cool on a wire rack.

While the cake is cooling it is time to make the frosting.

Puree the raspberries in a blender/food processor. If you don’t want the raspberry seeds in the frosting strain the puree through a sieve. (I left the seeds in because I think it gives it a nicer flavour/texture and looks quite pretty)

Beat the butter and cream cheese until smooth.

Add the icing sugar gradually and continue to mix.

Add in the raspberry puree and vanilla and mix until combined.

Spoon 1/3 of the frosting into a piping bag.

Once the cake is cooled, cut into circles that fit in your cake push pops.(as shown below)

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Proceed to alternate layering the cake then the frosting until your reach the top of the cake pop container.

Complete by garnishing with small candy decals, sprinkles or fresh berries.

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I hope you enjoy these push pops and possibly even include them in your mother’s day celebrations to treat your mums and thank them for all they do. If not, these fun, chocolatey cakes are the perfect treat for any occasion.

 –      N xx

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