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Club recipes

Club Recipe: Cake pops


AFC Bournemouth AFC Bournemouth

Our next club recipe is perfect for Junior Cherries!

Introducing, cake pops! These don't take long at all and are fun for all the family to do of an evening or weekend at leisure. 


For the cake: 

  • 100g butter 
  • 100g caster sugar 
  • 100g self-raising flower 
  • 2 eggs 
  • 1/2 tsp vanilla extract 

For the buttercream: 

  • 75g butter
  • 150g icing sugar 
  • 1/2 tbsp vanilla extract 
  • 1 tbsp milk 
  • 200g white chocolate (melted) 
  • Sprinkles 

You will also need a 20cm sandwich tin and lollypop sticks!

This recipe makes up to 14 cake pops. 


  1. Firstly heat the oven to 190C/gas mark 5 and grease the base of your sandwich tin. 
  2. Pop the butter, sugar and vanilla extract into a bowl and then mix together well until it becomes a creamy consistency. 
  3. Then add in the eggs one by one and mix together. 
  4. Sieve in the flour and mix together well. 
  5. Pour the mixture into the cake tin and bake in the oven for about 20 minutes until it’s golden brown and risen. Once it’s cooked, set it aside to cool down and then it’s time to start with the buttercream. 
  6. Add the butter and icing sugar to a large bowl and beat together until it becomes smooth, you may want to add more icing sugar to taste. 
  7. Add the vanilla extract and milk then mix in well. 
  8. Now it’s time to start making the cake balls, take the cake and break it into large crumbs. 
  9. Add the buttercream to the crumbs and stir it all together. 
  10. Take the mixture and separate it into equal piles then roll the piles into balls, once you have done this then pop the balls onto a plate then place a lollypop stick into each and leave them in the fridge for an hour to set. 
  11. Break the chocolate into pieces and place them into a heatproof bowl. 
  12. Place the bowl onto the pan to melt the chocolate and continuously stir until a smooth consistency. 
  13. Pour the sprinkles into another bowl. 
  14. Take the cake pops out of the fridge then one at a time, dip them into the chocolate letting any extra drops fall off and then dip them into the sprinkles. 
  15. Stand them upright in a cup to set (this way they don’t end up with a flat side), then finally, enjoy!

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