Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

White Choc Caramel Macadamia Cake Pops

If I'm being 100% honest, I was hoping I wouldn't be jumping on the 'cake pop' band wagon. It's not that I dislike them, it’s just that since I was little I've had this aversion to doing the same thing as everyone else. The girls at my school played netball, I rode dirt bikes, the other girls were getting pet guinea pigs and rabbits, I got a snake... you get the drift, I like to be different.

But when a caramel macadamia streusel cake gets stuck in its tin, well, you just don't waste macadamia nuts in this house!!

Soo, the cake pop weaselled its way into The Hoskins Hens kitchen, and as much as this next sentence pains me to say.... I'm a fan! And not just because of the fun of them, but because these little cakes really are the most beautifully moist cakes you've ever eaten!

#1 Grease the base and sides of your cake tin, then place a circle of parchment paper in the base, and strips around the edges. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter.

If you’re also worried about your baking paper sticking to the cake a little, you can go one step further by greasing the baking paper and sifting a thin layer of flour onto it.

#2 When incorporating eggs into any batter, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#3 The first time your roll you cake pop balls, they make be a little 'hairy' ie. their surface isn't perfectly smooth because the batter is soft, and your hands are warm. To achieve a perfectly smooth surface to ganache, roll or pat them down gently as soon as they are retrieved from the fridge. The cold batter will compress and form a perfectly smooth surface.

#4 If you wish to dip your cake pops into your white chocolate ganache, be it due to the look you're going for or because you want your pop completely covered, ensure you insert your cake pop skewers into the cake pop a slight angle to avoid them slipping off the end when dipped, and do so BEFORE they're refrigerated to ensure that they harden around the stick.

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Cake Pops
Yield: 16Pin it

White Choc Caramel Macadamia Cake Pops

prep time: 40 minscook time: 40 minstotal time: 80 mins
I told myself that I wouldn't conform and do a Cake Pops recipe, but when a caramel macadamia streusel cake gets stuck in its tin, well, you just don't waste macadamia nuts in this house!!


100g unsalted butter
1/2 cup brown sugar
1 1/4 cups plain flour
1/3 cup cornflour
3 eggs
1tsp vanilla essence
200g macadamia nuts

1 1/4 cups brown sugar
375ml water
30g unsalted butter

Ganache130g  or 6 rows white cooking chocolate
2tbsp cream


Preheat your oven to 180 degreed Celsius.

Prepare a 9-inch (23cm) diameter cake tin. Set aside

Place 1 1/4 cups brown sugar, water and 30g butter in a large saucepan (at least 20cm diameter).

Put saucepan over a medium heat and stir occasionally until the sugar has dissolved, and the butter is melted.

Bring syrup to the boil and immediately lower to a simmer, allow the caramel to simmer for 10 - 15 minutes.

Remove from heat and place in the fridge to chill.

In a large mixing bowl, using electric beaters, combine 1/2 cup brown sugar, 100g butter and vanilla essence. You're not looking for any changes in the mixture, just work until well combined.

Add your lightly whisked eggs to the mixing bowl, and sift in cornflour, flour and baking soda.
Mix manually with a wooden spoon until well combined.

Using a spatula, scrape the thick batter into your pre-prepared cake tin, spread your cake batter out evenly, and place in the oven to bake for 40 minutes or until cake is golden and a skewer inserted into the middle is removed clean.

Set cake aside to cool.

Once slightly cooled, remove cake from its tin, place baked cake into a large mixing bowl and using your hands, rip the cake up and crumble it until it resembles coarse bread crumbs.

Add macadamia nuts into the mixing bowl, and tablespoon at a time, work your caramel syrup into the cake crumbs until they're moist enough to come together in a ball when compressed, like cookie dough.

Measure tablespoons of mixture into the palm of your hands and press/roll into symmetrical balls.

Place cake balls on a lined baking tray, press one cake pop stick into each ball, cover with cling wrap, and place in the fridge to chill.

Once completely cooled, retrieve cake balls from the fridge, stick your popsicle sticks/forks/straws, whatever your using into each ball, stand upright. You can pierce the sticks into the lid/side of a cardboard box or into a polystyrene block to hold your cake pops upright.

Place a saucepan a little less than half filled with water over a medium heat and bring to a simmer.

Place white chocolate and cream into a metal or glass mixing bowl, one large enough to sit atop the saucepan you have on the stovetop. 

Rest it on top of the saucepan over the simmering water and whisk gently until the steam has melted the two together.

Using a teaspoon, spoon your ganache over the top of your cold cake pops, and allow to drip down the sides. return to the fridge to set.


9-inch (23cm) diameter cake tin
large mixing bowl
double boiler bowl 
x2 saucepans
cake pop sticks (I used forks) 
electric beaters 
baking tray
solid spatula
parchment or baking paper

A double boiler is a setup where you set your mixing bowl atop a saucepan of boiling water to allow the steam to gently heat up and melt your ingredients together. For this reason, a glass or metal mixing bowl is required, a silicone or plastic mixing bowl just wont allow for the heat transfer required for a double boiler to work.

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pssst: you can make cake pops out of any boxed cake mix, just bake the cake, make the frosting and mix them together as is instructed above.

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