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Binding recipes

Bindings and frostings are mixed with the cake crumb so that cake pops can be formed into balls and other shapes. It’s easy to add different colours and flavours too.

Vanilla buttercream

Vanilla buttercream is so easy to make and is the perfect binding for many of the cake pop recipes. It can also be used as a topping. Use salted butter for a rich, creamy but slightly less sweet buttercream.

You will need…

• 500g (18oz) icing sugar

• 250g (9oz) salted butter (must be soft)

• ¹⁄₂ tsp (2.5ml) vanilla extract (or 1 tsp weaker vanilla essence)

• about 2¹⁄₂ tbsp (35ml) water

1 Sift the icing sugar on to the butter in an electric mixer, add the vanilla extract and beat on slow.

2 Gradually increase the speed to high until the mixture is light and fluffy. Add the water until the desired consistency is reached.

Buttercream can be combined with citrus for extra flavour. For either a lemon or orange buttercream, add ¹⁄₂ tsp (2.5ml) of a good-quality lemon or orange oil. Alternatively, zest a cleaned, unwaxed lemon or orange and mix into the buttercream.

Chocolate buttercream

This chocolate buttercream is a perennial favourite. It’s best to buy the chocolate in callet form, as the small pieces melt more evenly. Strawberry and caramel-flavoured chocolates are also available.

You will need…

• 125g (4¹⁄₂oz) dark chocolate callets

• 250g (9oz) soft butter

• 250g (9oz) sifted icing sugar

1 Put the couverture chocolate callets in a plastic jug and place in a microwave on medium for two minutes and then in short bursts until it is melted (see also Tempering Chocolate).

2 Cream the soft butter and icing sugar in an electric mixer on slow. Add the liquid chocolate, mixing and beating on high until soft and light.