Rainbow flavoured rainbow cake pops that taste of sour raspberry, sweet orange, zesty lemon, nutty pistachio, fruity blueberry and fragrant lavender. So no matter what two, three or four colours you bite into it will taste amazing because the flavours work so well together and have been balanced perfectly.
WHY MAKE RAINBOW FLAVOURED RAINBOW CAKE POPS & TRUFFLES
A few years ago I created a rainbow cake that tastes like a rainbow click here for the recipe because I didn’t understand why you would create something so visually beautiful. Your eyes will see something amazing which will tell your brain something delicious is coming, your mouth will start salivating. You take your spoon to your cake and take a bite….. Vanilla!
Why would you pit so much effort into making a cake look so amazing and tasting average?
Here at ggmix ‘It’s all about the FLAVOUR’. I believe food should taste amazing over it looking good. So if my food tastes amazing and looks average I’m cool with that. I’d rather that then it look amazing and taste rubbish. But I strive to create the most delicious food and look fantastic, and this is what you get with these rainbow flavoured rainbow cake pops and truffles. Bursts of flavour that compliment each other with every bite.
HOW TO MAKE RAINBOW FLAVOURED RAINBOW CAKE POPS
To make rainbow flavoured rainbow cake pops you can use the left over pieces of cake you trim off when you make my rainbow cake that tastes like a rainbow so you don’t waste any of your rainbow cake. Or you can make a few rainbow flavoured cupcakes by following the recipe below. Which ever method you choose the flavours will be the same:
- Red – Sour raspberry
- Orange – Sweet orange
- Yellow – Zesty lemon
- Green – Nutty pistachio
- Blue – Fruity blueberry
- Purple – Fragrant lavender
You can watch my how to make rainbow cake pops on you tube video below
HOW TO MAKE RAINBOW CAKE BALLS
Making rainbow flavoured cake pops is really easy an great to do with kids.
- When your cakes have cooled crumble your rainbow cakes pieces or rainbow cupcakes into 6 separate bowls
- Add 2 tablespoons of buttercream to each bowl and mix and knead them to form a ball
- Pinch a bit of each colour and roll them into a ball about 3cm in diameter and repeat until you have used up all your cakes, then put in the freezer for 10 minutes
WHAT FROSTING TO USE FOR CAKE POPS
In this recipe I use my easy tasty vanilla buttercream recipe, the same one I use in between the layers and also cover my rainbow cake that taste like a rainbow with. Which work perfectly together.
WHAT TO COVER CAKE POPS WITH
I like to cover my rainbow flavoured cake pops with candy melts for two reasons:
- Candy melts don’t melt at room temperature so don’t need to be tempered. Whereas if I used chocolate I would have to temper it so it would have a nice crack/texture when you bite into it and not be all mushy.
- Candy melts come in a range of colours which gives you more options and you don’t need to mess around with colouring chocolate.
I add a few tablespoons of coconut oil to my candy melts to thin them out a bit and make the candy melts go a little bit further.
HOW TO DIP CAKE POPS INTO CHOCOLATE
Once you and have frozen your cake balls dip a cake pop stick into your chocolate so about 1 1/2cm of your stick is coated then push your stick 3/4 of the way into your cake ball. Put your cake ball on a plate and continue with the rest of your cake balls then put them in the fridge to set for a few minutes to set.
Make sure your chocolate seal has set (watch the my how to cake pop video above to see what it should look like). Hold your cake ball by the stick and dip it into your chocolate and swirl it around so it is completely covered. Keep holding your cake pop over the chocolate and let as much of the excess chocolate drip off. I like to gently tap my wrist which gives the cake pop a gentle but firm shake. Whereas if I shake it my cake ball is more likely to fall off the stick.
WHAT TO STAND CAKE POPS IN
You can stand your finished rainbow flavoured cake pops in either a glass, some polystyrene or a cake pop stand to set.
CAKE POP TIMINGS
Cakes pops are an easy treat to make but you need patience and good timing to make them the best they can be.
WHEN TO FREEZE CAKE POPS
When you have formed all your cake balls put them in the freezer to set/harden for 10 minutes. This sets all the cake crumbs so when you dip your cake balls into your chocolate, your cake ball doesn’t break and no crumbs fall off into your chocolate. If you don’t freeze your cake balls your chocolate will be ruined and it will not be a uniform colour because it will have bits of cake in it and leave a lumpy finish.
Don’t leave your cake balls in the freezer for too long because they will end up getting icicles on the m which will change the taste and texture of your cakes pops.
WHEN TO DECORATE CAKE POPS
Once your cake pop stick has set in your cake ball, about 10 minutes in the fridge, dip your cake pop in your chocolate and add any decorations on top like sprinkles, coloured sugaror small candy pieces
CAKE POPS WITHOUT STICKS
If you don’t have cake pop sticks or can’t be bothered messing around with setting sticks, you can make rainbow flavoured rainbow truffles. Follow all the steps to make your cake balls then dip your frozen cake balls into your chocolate. Now with 2 forks roll your cake ball from one fork to the other until it is completely coated. Tap your fork on the side of your bowl to get rid of any excess chocolate and then place it on a plate or some baking paper to set for a few minutes.
If you love everything rainbow you may also like some of these rainbow treats
- Rainbow flavoured rainbow chocolate and bark
- A Rainbow cake that tastes like a rainbow
- Rainbow gelatine bubbles
- Gelatine bowls
Ingredients
RAINBOW FLAVOURED RAINBOW CAKE & CAKEPOPS
- Rainbow cake recipe click here
RAINBOW FLAVOURED CUPCAKES
- 3 g Freeze dried raspberries
- Finely grated zest of 1/2 an orange
- Juice of 1/2 an orange
- Finely grated zest of 1 lemon
- Juice of 1/2 a lemon
- 20 g Pistachios (in their shells)
- 20 g Frozen blueberries
- 1 tsp Lavender sugar
- 12 tsp Whole milk
- 250 g Butter (softened at room temperature)
- 250 g Sugar
- 3 Eggs (at room temperature)
- 250 g Self-raising flour (sifted)
- Gel food colour (red, orange, yellow, green, blue and purple)
- Pinch salt
BUTTERCREAM
- 150 g Unsalted butter ( softened at room temperature)
- 330 g Icing sugar (sifted)
- 2-4 tbsp Water
- 1/2 tsp Vanilla extract or paste
RAINBOW FLAVOURED RAINBOW CAKE POPS
- 340 g White candy melts (melted)
- 3 tbsp Coconut oil
EQUIPMENT
- Zester
- Food processor or pestle and mortar
- Blender
- 6 Bowls
- Stand mixer with Paddle attachment or handheld mixer
- 1 Medium Bowl
- 1 Spatula
- Whisk or fork
- Scales
- 6 Spoons
- 12 hole cupcake tin
- 12 Cupcake cases
- Skewer/toothpick or knife
- Cooling rack
- 15 Cake pop sticks
- Polystyrene/ glass or cake pop stand
- 1 plate
Instructions
RAINBOW FLAVOURED RAINBOW CAKE & CAKEPOPS
- Preheat oven to gas mark 3/ 170°C/ 325°F and line you cupcake tin with your cupcake cases
- Take your butter and eggs out of the fridge and put them on the worktop to come to room temperature
- In your 1st bowl add your freeze dried raspberries (3g), 3 teaspoons of milk and a pea size amount of the red food gel and stir well to combine. Add more food gel for a more vibrant colour
- In your 2nd bowl add orange zest and juice of 1/2 an orange, 3 teaspoons milk and a pea size amount of orange food gel and stir well to combine
- In 3rd bowl add lemon zest of 1 lemon, the juice of 1/2 a lemon, 3 teaspoons milk and a pea size amount of yellow food gel and stir well to combine
- Shell 20g pistachios then add them to a food processor and grind to a powder or grind in a pestal and mortar. Add your ground pistachios to your 4th bowl along with 3 teaspoons milk and a pea size amount of green food gel and stir well to combine
- Put 20g of frozen blueberries into blender and blitz until pureed. Put your pureed blueberries in your 5th bowl along with 3 teaspoons of milk and a pea size amount of blue food gel and stir well to combine
- In your 6th bowl add 1 teaspoon of lavender sugar, teaspoons milk and a pea size amount of purple food gel and stir well to combine
- Beat 250g of unsalted butter and 250g of caster sugar with a paddle attachment on a medium-high speed for 3-4 minutes until light and fluffy. Remember to stop and scrap down the sides of the bowl every minute to make sure all the butter and sugar is fully incorporated
- Crack 3 eggs into a bowl and give them a a quick whisk
- Turn your mixer back on to a medium speed and add your eggs in 2 stages mixing well between each stage
- Add 250g of self raising flour and a pinch of salt to batter and mix on a low speed until combined, remember to scrap down the sides of your bowl a few times to get all the flour fully incorporated
- Put a large clean bowl on to your scales and place all your batter into the bowl and divide the amount of batter you have by 6
- Now one at a time place each of your coloured bowls on your scales make sure not to forget to zero your scales each time when you place a new bowl on your scales. Place your divided amount of batter in each bowl and mix each bowl of batter just until you see the batter is coloured evenly
- Place your batter into your cupcake cases and bake for 18 minutes. Your cupcakes are ready when you insert a skewer, tooth pick or knife into the centre of the cake and it comes out clean. Place your cupcakes on a cooling rack to cool completely
BUTTERCREAM
- Add 150g butter to YOUR mixer and beat with your paddle attachment or hand held mixer on a high speed for 3 minutes until pale and fluffy
- Add 330g icing sugar in 2 batches and beat for 1 minute between each one
- Turn your mixer on to a low speed add 1/2 tsp vanilla and 2-4 tbsp. water then turn the speed up to a high speed and beat for 1 minute until light and fluffy
- Cover with cling film until your ready to use it
RAINBOW FLAVOURED RAINBOW CAKE POPS
- Crumble your rainbow cakes pieces or rainbow cupcakes into 6 separate bowls
- Add 2 tablespoons of buttercream to each bowl and mix and knead them to form a ball
- Pinch a bit of each colour and roll them into a ball about 3cm in diameter and repeat until you have used up all your cakes, then put in the freezer for 10 minutes
- While your cake balls are in the freezer melt 340g of white candy melts with 3 tablespoons of coconut oil
- Take your cake balls out of the freezer and dip a cake pop stick into your chocolate so about 1 1/2cm of your stick is coated then push your stick 3/4 of the way into your cake ball. Put your cake ball on a plate and continue with the rest of your cake balls then put them in the fridge to set for a few minutes
- Hold your cake ball by the stick and dip it into your chocolate and swirl it around so it is completely covered. Keep holding your cake pop over the chocolate and let as much of the excess chocolate drip off. Tap your wrist gently to get as much chocolate off as possible. Stand your finished cake pop in either a glass, some polystyrene or a cake pop stand to set. Continue with the same process until all your cake balls are covered.
RAINBOW FLAVOURED RAINBOW TRUFFLES
- Follow steps 1-4 above
- Dip your frozen cake balls into you chocolate and with 2 forks roll your cake ball from one fork to the other until it is completely coated then tap your fork on the side of your bowl to get rid of any excess chocolate and then place it on a plate or some baking paper to set for a few minutes
VIDEO
Nutrition
Great party treat! Where can I get candy melts from in the UK?
Hi Jonathan my local cake decorating shop sells them but you can also get them from Hobby Craft and Amazon.