COOKIES on the DR. OETKER website

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Neon Cake Pops

Try creating these bright and bold cake pops using Neon Sugar! These delicious and eye catching cake pops make a great party piece - the Neon Sugar gives them a real wow factor!

12 - 14 servings

Medium 120 Minutes



For the recipe  Neon Cake Pops


Plastic Lolly Sticks

For the Cake Pops:

185 g Unsalted butter Softened
185 g Caster Sugar
275 g Plain Flour
1 Dr. Oetker Baking Powder Sachet (1 tsp)
2 ml Dr. Oetker Sicilian Lemon Extract (2-3 drops)
Dr. Oetker Neon Sugar
90 g Buttercream Vanilla (6 level tbsp)
450 g Dr. Oetker 26% White Chocolate




Neon Cake Pops

Preheat the oven to 160ºC (140°C Fan, 325°F, Gas Mark 3). Line an 11cm x 22cm loaf tin with baking parchment.


Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a spoon of flour and mix well.


Add the rest of the flour and Baking Powder and mix until all of the ingredients are incorporated. Add a few drops of Sicilian Lemon Extract to taste.


Bake in the oven for 75-90 mins until firm to the touch. Remove from the tin, place on a cooling rack and cool completely.


Remove all of the outer surfaces of the cake to leave just the pale coloured cake and break into crumbs.


Mix the crumbs and the buttercream together to form balls – if they are a little crumbly add a little more buttercream. Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.


Melt the bars of Fine Cooks' Chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of each stick. Gently push a stick into the centre of each cake ball.


Dip the ball into the melted chocolate, cover completely and roll in the neon sugar. Secure the stick into a block of polystyrene or florists oasis and allow them to set.

1 serving = 85g

Nutritional Information for the recipe Neon Cake Pops

Per Serving Per 100 g / ml
Energy 2018 kJ
482 kcal
2144 kJ
512 kcal
Fat 26.54 g 28.23 g
Carbohydrate 55.25 g 58.78 g
Protein 5.15 g 5.48 g