White Chocolate Olympic Podium Cake Pops
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White Chocolate Olympic Podium Cake Pops

White Chocolate Olympic Podium Cake Pops

Sharing Dish | with Salted Caramel Sauce and Speculoos Crumbs

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into these White Chocolate Olympic Podium Cake Pops whilst you're watching Paris 2024 for a winning dessert.

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 10 minutes
Cooking time25 minutes


serving amount

1 pack(s)

Devil's Food Cake Mix

(Contains Cereals containing gluten May contain Egg, Milk, Soya)

90 grams

White Chocolate Chips

(Contains Soya, Milk)

40 grams

Salted Caramel Sauce

(Contains Milk)

125 grams

Speculoos Biscuit Crumb

(Contains Cereals containing gluten, Soya May contain Milk)

Not included in your delivery

3 unit(s)


230 milliliter(s)


8 tbsp

Vegetable Oil

¼ tsp



Nutritional information

Energy (kJ)8476 kJ
Energy (kcal)2026 kcal
Fat104.6 g
of which saturates32.8 g
Carbohydrate236.8 g
of which sugars156.4 g
Protein32.8 g
Salt6.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Measuring Jug


Make the Cake Batter

a) Preheat your oven to 180°C/160°C fan/gas mark 4.

b) Line 2 8''/20cm round cake tins with baking paper.

c) In a large bowl, combine the cake mix, eggs, water and vegetable oil (see pantry for all three amounts). 

d) Gently stir until fully incorporated, 2-3 mins.

Into the Oven

a) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean.

b) Once baked, allow the cake to cool for 10 mins before removing from the tins, then allow to cool completely.

Crumble the Cake

a) With clean hands, crumble the cooled cake into a large bowl and mix in 0.25 tsp salt.

b) With your hands, squash the cake together until it forms a malleable dough.

Shape the Pops

a) Using your hands, form the cake mixture into bite sized balls. You will make approximately 25-30 cake pops.

b) Pop the cake pops onto a plate and into the fridge to firm up, 10-15 mins.

Chocolate Chip Time

a) Meanwhile, fill a measuring jug with hot water from your tap. Place the unopened packet of white chocolate chips into the hot water and set aside for 5 mins. Then, flip the packet upside down and leave for a further 5 mins.

b) Carefully lift the packet out of the water and massage to ensure all the chocolate chips have melted. If there are still unmelted chips, return to hot water until completely melted.

Finish and Serve

a) Once melted, use kitchen scissors to snip off a small corner of the packet to create a small hole.

b) Drizzle the white chocolate over your cooled cake pops, then drizzle over the salted caramel sauce.

c) Sprinkle over the speculoos crumbs to finish.

d) Store your pop cakes in an airtight container in the fridge and consume within 3 days.


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