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Dr OetkerThis recipe for Cake Pops comes from Dr Oetker -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory. It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Dr Oetker Cake PopsCake pops are a great hit with children and surprisingly popular with adults as well – without sticks you can make individual cakes. These make a great centrepiece for a party or a ‘bouquet’ of them makes a refreshing change to a bunch of flowers. There are endless combinations of cake flavours, chocolate coatings and decorations from chocolate stars to hundreds and thousands and sparkle sugars.

Ingredients for Cake Pops

185g butter, softened
185g caster sugar
3 medium eggs, beaten
275g plain flour
1 tsp Dr. Oetker Baking Powder
Dr Oetker Natural Lemon or Orange Extract- few drops to taste
Dr Oetker Shimmer Sugar
6 level tbsp of Vanilla Buttercream to make the Cake Pops
3 x 150g bars of Dr Oetker Continental White Chocolate
Pack of 15 20cm lolly sticks

How to make Cake Pops

  • Preheat oven to 160ºC / Gas 3
  • Line an 11cm x 22cm loaf tin with greaseproof paper.
  • Cream butter and sugar with an electric hand whisk or wooden spoon till light and fluffy.
  • Add eggs one at a time with a spoon of flour and mix well.
  • Add rest of flour and baking powder and mix till all incorporated.
  • Add a few drops of lemon/orange extract to taste.
  • Put in preheated oven and bake in the centre of the oven for 1 ¼ hours to 1 ½ hours until firm to the touch. Remove from tin, place on a cooling rack, cool completely and remove the paper.
  • Remove all the outer surfaces of the cake to leave just pale coloured cake.
  • Break up the cake into cake crumbs, add the buttercream. Mix the crumbs and buttercream together with a clean hand. The cake should come together into balls without crumbling- if it does not add a little more buttercream.
  • Roll the cake into 14 balls and place them on a tray, cover with cling film and chill for at least 30 minutes.
  • Gently melt the bars of chocolate in a heat proof bowl laid over a pan of simmering water- making sure the water does not touch bottom of bowl. This may be more chocolate than you need but heating less makes it more likely to burn and you need a reasonable depth to dip your lolly in.
  • Remove a few cakepops from the fridge at a time, so the remainder stay cold.
  • Dip a lolly stick into the melted chocolate and coat about 2cm of stick.
  • Gently push the stick into the centre of cake ball.
  • Then dip the ball into the melted chocolate, coat all over and allow excess to drain off.
  • Roll in a small ramekin of Shimmer Sugar.
  • Secure the stick into a block of polystyrene or florists oasis and allow them to set.

Makes 12 - 14 depending on size of cake ball

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