Moustache Cake Pops

By nataliesings13 on November 08, 2012

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    1. 118.32 ml cocoa powder
    2. 236.59 ml boiling water
    3. 118.29 ml unsalted butter, softened, plus more for greasing
    4. 236.59 ml granulated sugar
    5. 395.10 ml self-rising flour, plus more for the tin ( I didn't have self-rising flour so I made some using this recipe ( 1 cup flour, 1/2 tsp. salt, 1 1/2)
    6. 4.92 ml baking powder
    7. 1.23 ml baking soda
    8. 1.23 ml salt
    9. 4.92 ml vanilla extract
    10. 2 eggs, at room temperature
    11. 118.29 ml unsalted butter, softened
    12. 473.18 ml powdered sugar, sifted
    13. 395.10 ml chocolate, melted and cooled
    14. 1 (396.89 g) bag white chocolate candy melts


  1. Make chocolate cake.
  2. Put the cocoa into a heatproof bowl, pour in the boiling water and stir until combined.
  3. Set aside to cool.
  4. Preheat the oven to 375°F (190°C).
  5. Lightly grease and flour a 10-inch (25-centimeter) round cake tin.
  6. Sift together the flour, baking powder, baking soda and salt.
  7. Cream the butter and sugar until pale and fluffy.
  8. Mix in the vanilla.
  9. Add the eggs one at a time, mixing well.
  10. Pour in the dry ingredients and gently beat until combined.
  11. Fold in the cooled cocoa until the color of the mixture is even.
  12. Pour into the tin and bake for 45–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  13. Once baked, leave to cool in the tin for 20 minutes.
  14. Turn out onto a wire rack to finish cooling.
  15. Make chocolate frosting.
  16. Cream the butter.
  17. Gradually add the powdered sugar and then the chocolate.
  18. Continue to cream until light and fluffy.
  19. Refrigerate for 30 minutes before using.
  20. Make cake balls.
  21. Combine chocolate cake and chocolate frosting in mixer to create cake ball mix.
  22. Take mix and roll into approximately 20 medium-sized cake balls.
  23. Cool cake balls in refrigerator until chilled.
  24. Form mustache cake pops.
  25. Roll each cake ball into a log shape with your hands.
  26. Use a lollipop stick to make an indentation in the top center and bottom center of each “log.”.
  27. Squeeze and pinch the center of the “log” to shape the middle of the moustache. Now squeeze and pinch the ends, curling each one upwards to create a handlebar moustache shape.
  28. Melt the candy.
  29. Dip the end of each lollipop stick 3/4 inch into the candy and insert a stick into the center of each moustache.
  30. Leave to set.
  31. Dip each pop into the candy, dipping from left to right to get an even coating.
  32. Insert into a polystyrene block to dry.