Easter cake pops - recipe
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Prepare
-
Serves
22 -
Cook
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Skill
Medium
Ingredients
For the cakes
- 115 g Margarine
- 115 g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 140 g Self-raising white flour
- ½ tsp Baking powder
For the icing
- 200 g Icing sugar
- 85 g Margarine
- 1 tbsp Milk
- 1 tsp Vanilla extract
For the decoration
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1
Preheat the oven to 180° C (fan 160° C, gas mark 4).
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2
Place all of the cake ingredients in a mixing bowl and beat together until smooth.
For this step you'll need:
- 115g Margarine
- 115g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 140g Self-raising white flour
- ½tsp Baking powder
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3
Place the mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of the oven for 25-30 minutes. Cool on wire tray.
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4
Make up the icing by beating together the icing sugar, margarine, milk and vanilla extract until smooth.
For this step you'll need:
- 200g Icing sugar
- 85g Margarine
- 1 tbsp Milk
- 1tsp Vanilla extract
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5
Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.
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6
Melt the white chocolate.
For this step you'll need:
- 200g White chocolate
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7
Dip the ends of lolly pop sticks into the chosen melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 minutes.
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8
Carefully dip the cake pops into the melted chocolate and roll in your chosen decoration. Use writing icing or designer icing to make faces on the cake pops.
For this step you'll need:
- Designer icing (black)
- Sprinkle decorations