Recipe: Lemon and Ruby Cakepops

You probably thought I was done with rainbow-wedding-cake related posts, didn’t you?  Nope.  Not a chance.  I’m actually writing this a month before you are reading it (and a good thing, too, because right at this very moment I am almost certainly collapsed into an incoherent heap after running a conference all week) and if I dared look into my fridge right now, I would see, in addition to these cake pops, a large box full of chocolate cake crumbs, a big ball of white chocolate ganache the size of my clasped hands, a bowl of lavender whipped ganache, and half a carton of cream – ooh, and I’ve just realised what I should make next, but I’m not going to tell you what that is because that would be cheating.

In short, you would not believe how many leftovers that wedding cake generated, so having spent the last few Sundays reviewing the individual cake recipes, we are now starting on the Leftovers Chronicles.

(And yes, I’m milking this for as long as I can, because I do want to start blogging regularly again… but I don’t trust this current burst of energy and ideas to last, so I want to try to blog well ahead of time while I can so that if it all goes to hell for a month or two, there won’t be such a long gap between posts…)

Anyway, cake pops.  Cake pops are traditionally made from cake crumbs and icing mixed together and dipped in chocolate or candy melts.  I usually find them horrifically sweet, to be honest.  But I also didn’t have many other ideas for what to do with epic amounts of cake off-cuts.  So I thought I’d see what happened if I mixed them with the lemon curd that I also had leftover, and the results were actually pretty good, and not too sweet at all. 

As for the ruby chocolate… yes, of course I pre-ordered some from the first shipment in Australia.  If you haven’t tried it yet, it’s quite an interesting taste – I think it’s like white chocolate, but with an acidic bite to it.  It is not, to be honest, my favourite kind of chocolate, but it does go very well with lemon, which most other kinds of chocolate do not.  If you can’t get your hands on ruby chocolate – which is not cheap, in any case – white chocolate would work just fine, but the overall result would just be a little sweeter.

Your leftovers list

225g leftover gluten-free lemon cake (make this cupcake recipe, but skip the lavender and add the zest of 2 lemons, and use self-raising gluten-free flour mix instead of regular self-raising flour)
115g lemon curd (use this recipe, or just buy some really good lemon curd)
100g – 150g ruby chocolate
hundreds and thousands (round, multicoloured sprinkles for you American folk)
10-15 lollipop sticks

Now what will you do with it?

Put your lemon cake bits into the food processor and blitz into crumbs – or do it by hand, but the food processor really made beautifully even crumbs of this.

Put the crumbs into a bowl with the lemon curd, and mix together with a fork and your hands until you have a nice dough.

Roll into balls, and push a lollipop stick into the centre of each ball.  Refrigerate or put in the freezer for ten minutes or so.  Or not.  I didn’t, but I could tell that it would have helped.  I got thirteen balls the size of largeish marbles out of this mixture.

Place a sheet of baking paper on a tray, and sprinkle hundreds and thousands over it.

Melt your chocolate.  I find that microwaving it at 50% for 1 minute at a time, and stirring after each minute, works to melt it without burning it.  It took about 2 1/2 minutes to get the chocolate fully melted. If it’s just barely melted but still very thick, you might want to give it another ten seconds or so, because you want it runny.

Use the lollipop sticks to dip the lemon balls into the chocolate to coat.  You might need a little spoon to coat the part of the lemon balls that is closest to the stick.  Hold upside down so that excess chocolate can drip off.  How many cake pops can you drop into the chocolate?  If the answer is ‘too many’, try holding them horizontally for the drippy part.

Place each cake pop on the layer of hundreds and thousands, so that it gets a little multicoloured hat.  Once you’ve dipped all the cake pops, you might want to move each cake pop to a fresh field of hundreds and thousands, so that any chocolate that dripped through is properly covered.

Share with anyone who needs a nice, lemony sugar hit, but do not feed this to your three year old niece because she will not be impressed by it, regardless of the colour.  All she wants is Lindt milk chocolate.  She has expensive tastes.


This is gluten-free, nut-free and low-fructose, but does have dairy and eggs in it.  Cake without dairy and eggs is, of course, easy, but I’ve not found a good lemon curd recipe that omits these ingredients, so vegans will have to wait for a different cake pop.  Don’t worry, I have one in mind.

I think these cake pops would work well as little lemon-coconut-slice-truffles – omit the chocolate and roll them in desecrated coconut.  They won’t keep quite as well, because the coconut doesn’t give you that nice airtight shell, but I think the flavour would be really good while it lasted (and we all know that it wouldn’t last very long anyway, now, would it?).  No other variations come to mind right now, but this recipe is pretty good as it stands.


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