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Raspberry Cake Pops

Made in our 12 Hole Cake Pop Maker

Makes 24


for the cake pops

  • 125g butter, softened
  • 125g caster sugar
  • 2 eggs, beaten
  • 1 tbsp milk
  • 6-8 drops Lakeland Natural Raspberry Flavour
  • 125g self-raising flour
  • Wilton Pink Icing Colour

for the Chocolate Coating

  • 200g milk chocolate plus extra for attaching sticks
  • 200g white chocolate
  • 1 tsp of vegetable oil
  • Freeze-dried raspberry pieces, to sprinkle


  1. Place all the cake pop ingredients in a bowl and mix until smooth. Add the colour a little at a time until the desired shade is reached
  2. Cook the cake pops in two batches according to the Cake Pop Maker instructions, then allow to cool completely on a wire cooling rack.
  3. Melt the milk chocolate in a bowl set over a pan of simmering water, stirring until smooth, then remove from the heat. Dip one end of a cake pop stick into the chocolate and insert into a cake pop.Repeat for all the cake pops then place them in the fridge for 5-10 minutes until the chocolate has set.
  4. Meanwhile, re-melt the milk chocolate and, in a separate bowl, melt the white chocolate with the vegetable oil then remove both from the heat
  5. Dip the cake pops one at a time into either the milk or white chocolate, allowing any excess to drip back into the bowl. Place in a cake pop stand, sprinkle with the raspberry pieces, then allow the coatings to set completely before serving.

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