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White Choc Caramel Macadamia Cake Pops

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

Serves 16 | Prep Time 30 | Cook Time 55 minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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

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

6 rows white chocolate
2tbsp cream


Preheat your oven to 180 degreed Celsius.

Grease and line the base of a 20cm 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, 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.

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