Assorted Cake Pops
1 hr 20 min.
ready in 2 h. 50 min.
- For the cake
- ½ cup butter
- ½ cup superfine caster sugar
- 1 tablespoon Golden syrup
- 2 eggs
- 1 cup self-rising flour
- 1 teaspoon Baking powder
- 2 tablespoons cocoa powder
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
Put all the cake ingredients into a mixing bowl and beat well until blended.
Put into the tin and bake for 20-25 minutes, until springy to the touch and a skewer comes out clean when inserted into the centre of the cake. Leave to cool in the tin for 15 minutes then place on a wire rack to cool completely.
For the buttercream: beat all the ingredients together until smooth.
Crumble the cake into fine crumbs into a bowl, add the buttercream and mix to make a moist mixture that sticks together. Cover with cling film and chill for about 1 hour until firm.
Take rounded teaspoons of mixture, and roll into firm balls with your hands. Place on a sheet of non-stick baking paper on a tray and freeze for 30 minutes.
To decorate: sift the icing sugar into a bowl and beat in just enough water to make a smooth thick icing.
Divide into smaller bowls and add food colouring of your choice to each bowl.
Insert a lollipop stick into the cake balls and dip into the icing of your choice, then quickly into the decoration of your choice, - chopped nuts, chocolate chips, etc.
Stand in a glass and leave to set.