Cake Pops

Thu, 13 February 2020

Ingredients: 

For the Cake: 

 

100g butter
100g caster sugar
½ tsp vanilla extract
2 eggs
100g self-raising flour

 

For the Icing: 

 

125g unsalted butter
200g icing sugar
1 tbsp milk
1 tsp vanilla extract

- 200g white chocolate 

- pink food dye 

- sprinkles

 

Instructions: 

1. Bake the cake. Grease a 20cm cake tin and preheat the oven to 190 °C/ G.M 5. In a bowl cream the butter, vanilla, sugar and slowly add in the beaten eggs.Sieve in the flour and fold in. Bake for 20 minutes until golden and firm. 
2. As that bakes, make the icing by beating the buttercream and sugar until smooth, and add in the milk and vanilla. 
3. Once the cake has cooled, crumble into large crumbs in a bowl and add the icing to mix in. 
4. Form the cake balls (1 tbsp of mix) and line on a tray, stick with the cake sticks and let set in fridge for 1 hour. 
5. Melt the chocolate in a double boiler (bain marie or microwave) and add a drop of pink dye to colour it. Dip the balls into the melted chocolate and add sprinkles.