Description
Cake Pops. One of the most popular and fun party foods in the United Kingdom.
We mix together chocolate sponge, buttercream and nutella cream, and roll them into fun-shaped pops.
We then dip the balls in milk chocolate and sprinkle them with hundreds and thousands.
The finished pops are then pierced with a holdable stick.
Our recipe consists of only the best ingredients.
Who invented Cake Pops?
Cake pops are a very recent invention.
They were first created as recently as 2008 by the baker and blogger Angie Dudley.
Whilst in Martha Stewart’s living room, Angie created the first pops from chocolate truffle-like balls made out of sponge.
They immediately became a sensation and have since gone on to become very popular as party food and especially at children’s birthday parties.
Cake pops are considered something of a smaller, younger cousin to the cup cake, which we also make at La Rondine.
YOU MAY ALSO LIKE: Cupcakes
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Nut allergies
Our cake pops are made with nutella chocolate cream, which contain nuts.
If you have a nut allergy and would like to order some cake pops, please let us know and we will be able to make you some nut-free pops.
If you would like this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Please store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance.
This could be due to lighting, computer or phone settings and the products we use.
Ingredients
Rich chocolate sponge: Sugar, Wheat Flour (Statutory additives: Calcium carbonate, Iron, Thiamine, Nicotinamide), Modified Potato Starch, Milk Protein, Raising Agents: E450i, E501ii, Wheat Gluten, Emulsifiers: E475 (Sunflower Oil), E481 MB, Salt, Modified Maize Starch, Stabilisers: E466, E415, E412, Whole Egg Powder, Eggs, Water, Vegetable oil, Cocoa powder, Margarine, Icing sugar, Maize starch, Fully hydrogenated palm oil, Stabilisers: (E420i, E460i, E466), Emulsifiers: (E472b, E472e, soy lecithin E322), milk protein (sodium caseinate), flavours, acidity regulators: (E340, E331), Salt, Hazelnuts, Fat-reduced cocoa powder, Emulsifier (Soy lecithin), Flavouring (Vanillin), Sugar; Modified starch; Skimmed milk powder; Lactose proteins; Coconut oil; Gelling agent: Sodium phosphates (E 339), Diphosphates (E 450), Sodium alginate (E 401), Calcium sulphate (E 516); Firming agent: Calcium sulphate (E 516); Colour: Carotenes (E 160a), Milk chocolate, hundreds and thousands
Allergens
Our bakery handles all of the eight major food allergens; dairy, gluten, nuts, peanuts, egg, soya, sesame and sulphites.
While we do have in place procedures that cater for customers who are following a special diet or have a food allergy or intolerance, as all of our ingredients and products are stored and handled on the same site we cannot 100 per cent guarantee that there won’t be some cross-contamination.
Therefore, if you suffer from any severe allergies or intolerances to any of the above allergens, we would kindly ask you to not eat our products.
Advice
All cakes that you order from us should be stored in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
When transporting and storing our products, please ensure they are placed in an upright position with nothing on top. We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
For our full terms and conditions please click here
