Step 1
Start by breaking down your chilled mud cake into small chunks and tossing them into a large bowl. Add a spoonful of buttercream, then mix and mush it all together with your hands to form the batter.( I always wear gloves here so I don’ t end up covered in sticky mess!)
The amount of buttercream you’ ll need depends on how much cake you have, there’ s no strict rule. You’ re aiming for a texture that holds together well- not dry and crumbly, but not too wet either. If the mixture is too soft and wet from the buttercream, it won’ t hold its shape later. I used an 8-inch cake layer and added about two heaped spoonfuls of icing, just to give you a starting point. Once your mixture is all combined and holding together nicely, your cake pop batter is ready to go!
Before shaping, make sure the batter is slightly chilled. If your mix has warmed up to room temp, pop it back in the fridge. A cooler batter will make the next step much easier.
Step 2
Grab a small chunk of your cake pop mixture and roll it in between your palms to start forming a sausage shape. We want the shape and size to be similar to that of a real sausage. Feel free to add or take away mixture as you’ re shaping.
Once it gets too long to shape in your hands, switch to shaping it on your table or cutting board. It doesn’ t matter if the shape isn’ t perfect, because once you add the batter you won’ t even notice those little imperfections.