Silicone Baking Mould for Cake Pops, Ice Cream Treats and Egg Bites
- Heat resistant to 230°C/446°F.
- Oven, freezer and dishwasher safe
- Colour May Vary
How to use your silicone cake pop mould:
Lightly grease both halves of the silicone cake pop mould with butter or cake tin spray.
Place the half of the mould without the air holes on a baking tray. Take your favourite sponge cake mixture and fill each of the holes to the top - you want the cake pops to rise and fill the top half completely so you end up with a nice round ball.
Gently place the other half of the mould over the top - the tiny holes at the top will let the steam out whilst baking. Place in the oven and bake at 180°C for 10-15 minutes or until golden brown.
When ready, let the cake pops cool completely before attempting to remove them from the holes. Leave with the lid on and let them cool in the fridge for about 20 minutes.
Once the cake pops have cooled, gently remove them from the holes and place them in a bowl or on a plate. They will have a slight edge to them. Gently cut this off with a serrated knife so the balls are perfectly round.
Melt a little chocolate and dip one end of the stick into the cake pop. Allow them to set in the fridge for 5 minutes - cake pops need to be cold before you can cover them.
Covering the cake pops
Melt the chocolate for the covering, then transfer to a deep, narrow cup Dunk each cake pop into the melted chocolate and decorate with sprinkles or icing. The completed cake pops are best allowed to dry pushed into a piece of styrofoam or in an upturned colander.