Lollipops and cakes = cake pops!

Hey guys!

Pre warning, give yourselves plenty of time to do this, don't start them at 11pm like me, I was up until about 3am!

For 20 medium cake pops you will need:

20 popsticks

A block with holes in

Cellophane bags and ribbon (optional)

Vanilla cake

120g unsalted butter

150g caster sugar

1 tsp vanilla extract

2 eggs

180g sifted self-raising flour

4 tbsp milk

Vanilla cream cheese frosting

80g unsalted butter

40g cream cheese

200g sifted icing sugar

1 tsp vanilla extract

Preheat oven to 180°C/gas mark 4 and lightly grease a 20cm circle or square cake tin. Cream butter and sugar until smooth, add eggs and vanilla. Slowly mix the flour and milk into the mixture before pouring into the cake tin and baking for roughly 30 minutes or until a skewer inserted into the middle comes out clean.

When cool, crumble the cake finely into a large bowl.

Cream the butter and cream cheese, gradually combine the icing sugar and vanilla. Refrigerate for 30 minutes before using.

And the icing to the crumbs bit by bit until you have a fudge like texture, you probably won't need all of the icing.

Wrap in cling film and put in the fridge for an hour. Split into 20 equal (ish) balls (or exact equal weights if you're a bit of a perfectionist like me.)

Melt a little bit of chocolate, dip the pop stick 2cm into the chocolate and then put it roughly half way into the cake ball. Put in the fridge for another 20 minutes.

Melt 450g of chocolate in 30 second intervals in the microwave, stirring each time. Use whatever method you like to cover the cake ball in chocolate. Make sure the chocolate goes right down to the popstick.

Cover them with whatever sprinkles you like and put in the fridge for 10 minutes to set. It's handy to have a polystyrene block or a make shift block with holes in to place the pop cakes in to. Avoids having flattened/ruined sides.

Leave them bare or wrap them individually, it's up to you!

Enjoy!

 

Megan xo

 

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