Cake & Cake Pop Question.

So we did a test cake before DD's birthday on the weekend, she wants a number 4 and i didn't have a BIG tin to make the whole number out of 1 cake (or so i thought) so i made 2 cakes and it turns out 1 of my tines was enough to cut out the 4 but i had to cut 1 small piece seperate and will 'glue' it on with icing.

SOOOO i have 1 cake left and i thought i might just use it to make some cake pops.

I am just going to buy the pre-made icing and some sticks for them and then decorate them in white chocolate and sprinkles and DD can take them to kinder instead of cupcakes ?

BUT as i don't have the things i need and kinder is not until monday can i maybe just blend the cake bits today (while fresh) then wrap them up, put them in snap lock bags and an airtight container & freeze them then take them out saturday night, pop them in the fridge to make cake pops sunday afternoon?

Will that work?

Am also thinking with the cake i am making for sunday that on Saturday i will use the same tin as this time but do 2 cakes so i can whack some cream & straberry jam in the middle as the cake is actually quite thin.

What is the best cream to use and how do you make it stiff enough to hold up the cake and not spill out the sides?

Sorry i'm a bit of a novice outside of the whole bake a swuare cake & decorate it kind of thing.. :rofl:

Thanks in advance.

freezing the cake bits (crumbs) for the cake pops should be fine.
with the cream just use thickened cream and whip until stiff peaks, just dont over do it lol, or you will end up with butter!

Thanks hun, will blend them up now and pop them in the freezer.

Google Bubble and Sweet. She has some great cake pops.

Add a tablespoon of icing sugar to the cream and once it's whipped refridgerated till very cold before using in between the cakes.

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Add a tablespoon of icing sugar to the cream and once it's whipped refridgerated till very cold before using in between the cakes.

Thanks hun - i knew there had to be more or a trick to it.