mummy mishaps

clumsily raising my boys and baking cakes

Chocolate Cakey Baby Pops

chocolate cake baby pops

My two love baking and especially licking out the bowl afterwardsI They also enjoy decorating the cakes once they are cooked, and eating the edible decorations too! It is not often that they actually like eating what they have helped to bake, but on Saturday we had a go at making some chocolate cakes but with a difference, instead of baking them in paper cases, we used a silicone mould I had been sent which were meant to resemble jelly babies. If we had made jelly pops or lolly pops they may have looked more like jelly babies, but we decided to make cakes instead.

However, as my photo will show, they don’t look that much like jelly babies, probably down to them being decorated by the boys and me not having proper icing and decorating items in. Still, our newly renamed Chocolate Cakey Baby Pops were fun to make and the boys thought they tasted delicious, so all is good! I would also like to point out that it was not until I edited the photos for this post, that it occurred to me that the ‘naked’ undecorated cakes look a little ermmmm well phallic shall we say!!!! Yikes, this is not intentional and now I have left you with that thought in your head, let me get on with the rest of this post!!!

To add a touch of difference to the cake batter, we used half flour and half milled Chai Seeds. I could have used just the chia seeds, which would have made these cakes gluten free, but having not baked with it before I was not sure if they would rise ok. Therefore, I thought I would go half and half to start with.

I had to grease the moulds thoroughly and keep my fingers crossed that once cooked, the cakes would be removed easily.


Then Jenson set about filling each mould with the cake batter



Then into the oven for 20-25 minutes, we timed them using this cute pink macaron timer


The good news was they cake out very easily 🙂 But I did need to trim off their bottoms as the cake batter had risen over the top of the moulds which would have made sitting down very hard for them!!


Then the boys set about decorating them. We kept the decorating very simple, as I say, partly because I did not have much in for making baby faces, or any faces come to that! So they simply pushed the sticks into each cake, dipped the heads into some melted milk chocolate then into some hundreds and thousands to make colourful hair. Then they stuck currants on as eyes and a heart shaped sweet as a nose.






That was it – easy, simple and tasty! And here are the ingredients to make 6:

150g butter
150g caster sugar
75g self raising flour
75g milled Chai Seeds
1 tbsp cocoa powder
3 eggs

pre heat the oven to 180oC / 160oC (fan)
grease the moulds well with a little oil
place the moulds on a baking tray (and mat if you have one)
beat the sugar and butter together until pale and creamy
add the eggs and a spoonful of the flour and beat well for a few more minutes
add the flour, the chai seeds and cocoa powder and fold in well
fill up your moulds just over 3/4 full with the cake batter
cook in the oven for about 25 minutes
when cooled, remove – trimming off any excess cake first
insert the sticks into the bases
decorate as you prefer





They tasted lovely and the addition of the milled Chai Seeds did not affect the flavour or the rise of the cakes at all. Plus the good news is the boys did not taste anything different, so yay again!

I was sent a lovely selection of kids baking accessories courtesy of for the purpose of having some baking time with the boys.


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