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Baking

Capilano Honey Cake Pops

  • Intermediate

  • 2 hours

Capilano Pure Honey works its magic twice in these cheerful cake pops, sweetening the vanilla cake batter and binding the crumbled cake into perfectly rollable balls. Dipped in sunny yellow chocolate and decorated with little bees, they’ll bring a smile to every face at the table.

  • Skill Level

    Intermediate

  • Prep Time

    30 min (+ 1 hr chilling)

  • Cooking Time

    30 mins

  • Servings

    20-24 cake pops

Ingredients

  • 120g unsalted butter, softened
  • ¼ cup Capilano Pure Honey
  • ¾ cup sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1¼ cups plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup milk, room temperature

 

ICING

  • 200g white chocolate  
  • Yellow gel food colouring
  • Cake pop sticks
  • Bee decorations (optional)
  1. Preheat the oven to 180°C fan-forced (200°C conventional). Grease and line a small 20cm cake tin or loaf tin.
  2. In a large bowl, beat the butter, Capilano Pure Honey and sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition, then add in the vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients in three additions, alternating with the milk: dry → milk → dry → milk → dry. Stir gently after each addition until just combined, being careful not to overmix.
  4. Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes, or until a skewer inserted in the centre comes out clean.
  5. Crumble the warm cake into a large bowl and beat with the paddle attachment until a dough forms. Add a little extra Capilano Pure Honey to help combine if needed. Once dough is formed, roll into small balls. Place the balls on a tray lined with baking paper and chill for 60 minutes.
  6. Melt the white chocolate in the microwave in 20–30 second bursts, stirring in between. Add a few drops of yellow gel food colouring and mix until smooth and evenly coloured.
  7. Dip the tip of a cake pop stick into the melted chocolate, then insert into the base of each cake ball. Dip the entire cake pop into the coloured chocolate, letting excess drip off. Stand upright in a foam block or a cup to set. Decorate and enjoy!

Used in this recipe

  1. Preheat the oven to 180°C fan-forced (200°C conventional). Grease and line a small 20cm cake tin or loaf tin.
  2. In a large bowl, beat the butter, Capilano Pure Honey and sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition, then add in the vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients in three additions, alternating with the milk: dry → milk → dry → milk → dry. Stir gently after each addition until just combined, being careful not to overmix.
  4. Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes, or until a skewer inserted in the centre comes out clean.
  5. Crumble the warm cake into a large bowl and beat with the paddle attachment until a dough forms. Add a little extra Capilano Pure Honey to help combine if needed. Once dough is formed, roll into small balls. Place the balls on a tray lined with baking paper and chill for 60 minutes.
  6. Melt the white chocolate in the microwave in 20–30 second bursts, stirring in between. Add a few drops of yellow gel food colouring and mix until smooth and evenly coloured.
  7. Dip the tip of a cake pop stick into the melted chocolate, then insert into the base of each cake ball. Dip the entire cake pop into the coloured chocolate, letting excess drip off. Stand upright in a foam block or a cup to set. Decorate and enjoy!
Capilano Bee