Moustache Cake Pops

READY IN: 1hr 45mins




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