Sugar Free Pink Push Pop Cakes

sugar free pink push pop cakes

A bit of ombre and berries for this Sugar Free Sunday.  
3 shades of pink cake layered from light to dark with vanilla flavoured mascarpone filling, strawberries and raspberries.

These cute push pop cakes are sweetened with natural honey and are free of refined sugars. Milky mascarpone cheese itself is slightly sweet and compliments juicy red berries beautifully, not to mention the extra kick from drop of honey in the lightest layers and drizzle on top.

Push pop cakes are adorable treats and make pretty serving on plate too. The cake will absorb moisture from the filling and are best served latest the next day.

sugar free pink push pop cakes

Sugar Free Pink Push Pop Cakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6cakes 40minutes
Cook Time
15minutes
Servings Prep Time
4-6cakes 40minutes
Cook Time
15minutes
Sugar Free Pink Push Pop Cakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4-6cakes 40minutes
Cook Time
15minutes
Servings Prep Time
4-6cakes 40minutes
Cook Time
15minutes
Ingredients
  • Cake
  • 150 grams unsalted butter
  • 1 teaspoon vanilla extract
  • 4 tablespoons honey
  • 3 eggs
  • 150 grams self rising flour
  • 1/4 teaspoon red food coloring
  • 1/4 teaspoon pink food coloring
  • 1/4 teaspoon burgundy food coloring
  • Filling & Topping
  • 200 grams mascarpone cheese
  • 20 mililiters cream
  • 1 teaspoon vanilla extract
  • 150 grams strawberries hulled and cut into small pieces
  • 100 grams raspberries
  • 1 tablespoon honey
Servings: cakes
Units:
Instructions
  1. Preheat oven to 175ºC and prepare a baking sheet with baking with parchment paper.
  2. Melt the butter and mix with honey and vanilla. Leave to cool.
  3. In a mixing bowl beat the eggs for few minutes, until pale and fluffy.
  4. Sieve in the flour, add butter mixture and mix well by using a spatula.
  5. Divide the batter into 3 plates or small bowls and dye in different shades or red and pink.
  6. Spread onto the baking sheet in long stripes, approximately 1cm thick.
  7. Bake in preheated oven for 15 minutes and lift onto a wire rack to cool.
  8. Prepare mascarpone filling by beating mascarpone cheese, cream and vanilla until incorporated.
  9. Place the mascarpone filling into a piping bag with round piping head and prepare moulds and remaining ingredients.
  10. Cut out the cakes by using a cookie cutter or the bottom part of your push pop cake mould.
  11. Start layering the cake by placing lightest cake piece on bottom, pipe some mascarpone filling in then add another layer of same tone cake and top with mascarpone filling and drop of honey. Continue layering with second darkest tone and start adding berries in the layers until you reach the top of the mould and drizzle drop of honey on top.
  12. Push pop cakes are ready to eat right away, alternatively you can place them in the fridge and serve later.
Recipe Notes

Alternative to serving push pop cakes in their moulds is simple pushing them out and serving on a plate.

For clean nice look it's not recommended to try to put them back in the mould after once taken out.

Depending on the size of your mould and layers of filling, you can make these with 4-6 layers of cake.sugar free pink push pop cakes

Leave a Comment

Your email address will not be published. Required fields are marked *

*