Multicoloured Cake Lollies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
14
- For the cake
- ½ cup caster sugar
- ½ cup butter
- 2 eggs (beaten)
- 1 tsp vanilla extract
- ⅔ cup self-rising flour
- For the white chocolate cream
- ⅔ cup white chocolate (chopped)
- 0.333 cup unsalted butter (melted)
- For the coating
- 1 ¼ cups white candy melts
- To decorate
- colored sugar sprinkles
How healthy are the main ingredients?
egg
Product recommendation
If using a ready made cake: use 400- 500g|14oz-1lb plain cake. Follow the recipe from step 6.
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 18cm|7" cake tin and line the base with non-stick baking paper.
2.
Beat the sugar and butter in a mixing bowl until light and creamy.
3.
Gradually beat in the eggs and vanilla until smooth.
4.
Sift in the flour and gently stir in until blended.
5.
Spoon into the tin and bake for 25-30 minutes, until risen and golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
Crumble the cake into a mixing bowl.
7.
For the white chocolate cream: melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and stir gently.
8.
Mix the cake crumbs with the melted chocolate and melted butter with your hands, until smooth. Roll into balls. Dip lollipop sticks into the chocolate and then insert into the cake balls.
9.
Place on a tray lined with non-stick baking paper and chill for 1 hour until firm.
10.
For the coating: melt the candy melts in a heatproof bowl over simmering water. Remove from the heat and stir gently.
11.
Dip the cake balls into the melted candy melts to coat completely.
12.
Hold the cake pops over a sheet of non-stick baking paper and sprinkle over the sugar sprinkles. Stand in a glass and leave to set.
