Coloured Sponge Bites
1 hr 50 min.
ready in 3 h. 20 min.
- For the cake
- ½ cup butter
- ⅔ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups self-rising flour
- 4 Tbsps milk
- For the coating
- 14 ozs white candy melts
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square cake tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well to combine.
Add the vanilla and flour and mix well. Stir in the milk until blended.
Pour into the tin and bake for 35-45 minutes until golden and firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
To bind: beat the butter and cream cheese until soft. Gradually sift in the icing sugar and beat well. Beat in the vanilla until blended. Chill for 30 minutes.
Crumble the cake into a bowl and mix in the cream cheese mixture with your hands until it clings together.
Roll into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.
For the coating: melt the candy melts in a heatproof bowl, over a pan of simmering (not boiling) water. Stir until smooth.
Dip the lollipop sticks into the candy melts, then insert the lollipop sticks into the cakes and dip into the melted candy melts until completely coated.
Sprinkle with the sugar sprinkles and pearls, pressing them in lightly. Stand in a glass or cup until set.