SKIPPY® Peanut Butter Snowmen peanut butter cake pops

Good morning and welcome back to a fun packed post that you can do and enjoy as a family this festive season.

We love baking in our household and it is something the kids have grown up enjoying as a weekend treat when there is no school.

Today’s bake, however, is a bit of fun in time for Christmas as we are collaborating with SKIPPY® Brand to bring you these delicious SKIPPY® Peanut Butter Snowmen peanut butter cake pops. They make the perfect post-Christmas meal treat or even as a fun dessert when you are entertaining over Christmas.

SKIPPY® Peanut Butter is hugely popular in America with millions of Americans enjoying the creamy nut-packed taste daily and now it is becoming more and more popular in the UK. Made with only the best quality peanuts, SKIPPY® Brand ensure that the flavours and quality that they have refined over the 80 years is never compromised.

SKIPPY® Peanut Butter is great on its own, on toast or even in a number of recipes, you can check some of those out here.

Our cake pops are made using a simple chocolate sponge however when it is combined with the SKIPPY® Peanut Butter buttercream, it takes them to a whole new level.

Finished off with a double coating of white chocolate and the snowman face, you have the perfect decadent treat this Christmas.

They are easy to make however for the best result make sure everything has cooled and has time to set in between stages just to make them easier to work with.

SKIPPY® Peanut Butter Snowmen peanut butter cake pops

Category: Christmas, Recipes, Sweet Recipes

SKIPPY® Peanut Butter Snowmen peanut butter cake pops

Ingredients

    Cake pops -
  • 400g Cake
  • 350g SKIPPY® Peanut Butter buttercream
  • 3 bars of white chocolate
  • Icing pens
  • Cake pop sticks or lolly pops
    Cake ingredients
  • 225g Butter, softened
  • 225g Caster Sugar
  • 4 Eggs
  • 175g Self-raising flour
  • 50g Coco powder
  • 2tsp Baking powder
    Butter cream ingredients (You will have leftovers from this)
  • 140g butter, softened
  • 280g icing sugar
  • 100g SKIPPY® Peanut Butter

Instructions

    Cake instructions –
  • Lightly grease and line 2 deep loose bottomed 20cm/8inch sandwich tins
  • Pre-heat the overn to 180 degrees/fan 160 degrees/ gas mark 4
  • Place the butter, sugar, eggs, flour, coco powder and baking powder into a large bowl and mix for about 2 minutes using an electric mixer
  • Divide the mixture evenly between the two tins and level out
  • Bake for 20- 25 minutes until well risen and golden, it should spring back when lightly pressed.
  • Leave the cakes o cool for a couple of minutes then turn them out onto a wire rack to cool completely.
    Buttercream instructions –
  • In a mixer blend together the butter and half the icing sugar (use a towel over the mixer to help keep the sugar contained!)
  • Once this is combined add the remainder of the icing sugar until it is well combined.
  • Add in the SKIPPY® Peanut Butter and mix in well with a wooden spoon
    How to assembly the cake pops –
  • Using a food processer break the cool cake into crumbs (yes I know you just made these, sorry!) There may be some left over which is great topped with the leftover buttercream!
  • Pour the crumbs into a a mixing bowl and add the 350g buttercream to this.
  • Mix it until it is well combined.
  • Using your hands roll these into small balls, about a ping pong ball size. You can do bigger however they are harder to cover the heavier they are.
  • Pop these onto a greaseproof tray and into the fridge for 20-30 minutes to chill
  • Once chilled use a little melted chocolate to dip the popsticks in and pop into the top of each ball. Then back into the fridge for 10 minutes.
  • Once they are back out of the fridge you need to melt half the chocolate in a bowl, I did this in a glass bowl on 20 second blasts, once its almost melted take it out and mix with a spoon until it is all melted
  • Take each cake pop and cover in the chocolate, it is worth using a spoon to help you get them out each time without putting pressure on the cake pop stick. One each one is covered put back on the tray with greaseproof paper and back into the fridge for 10-20 minutes until the chocolate is set.
  • Then remove and repeat steps 7 & 8 again.
  • For the last step, simply create your perfect snowman face using icing pens.
  • Enjoy!
https://mummyvswork.co.uk/2018/12/skippy-peanut-butter-snowmen-peanut-butter-cake-pops/

One thing I really love about these is they make the perfect Christmas bake. From the very start, the whole family is able to get involved and get into the festive spirit. Creating the Snowman faces can be a bit tricky however it is also a lot of fun to see your cake pops come to life.

SKIPPY® Peanut Butter Snowmen peanut butter cake pops

Also once you have made the cake pops themselves you can turn them into whatever you like, so you could have Santa ones, for example, just coat them in white chocolate with a little red food dye in them and ice them into Santa!

If you do give these a go I would love for you to come back and pop us a comment in the box below. Don’t forget to keep upto date with the SKIPPY® Brand on Instagram and Twitter.

SKIPPY® Peanut Butter Snowmen peanut butter cake pops

This post is in collaboration with SKIPPY® Brand