Rainbow Flavoured Rainbow Cake Pops & Truffles

Rainbow flavoured rainbow cake pops that taste of sour raspberry, sweet orange, zesty lemon, nutty pistachio, fruity blueberry and fragrant lavender. 
Course Dessert
Cuisine English
Keyword cake pops, rainbow cake, truffles
Prep Time 30 minutes
Cook Time 18 minutes
Making 40 minutes
Total Time 48 minutes
Servings 15
Calories 599kcal
Author Dimitra



  • Rainbow cake recipe click here


  • 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


  • 150 g Unsalted butter softened at room temperature
  • 330 g Icing sugar sifted
  • 2-4 tbsp Water
  • 1/2 tsp Vanilla extract or paste


  • 340 g White candy melts melted
  • 3 tbsp Coconut oil


  • 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



  • 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


  • 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


  • 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.


  • 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



Calories: 599kcal | Carbohydrates: 69g | Protein: 4g | Fat: 34g | Sodium: 47mg | Sugar: 58g