Pretty Vanilla Cake Pops
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
20
- 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
- To bind
- 0.333 cup unsalted butter
- ⅕ cup cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
- For the coating
- 7 ozs pink candy melts
- 7 ozs green candy melts
- 2 tsps sunflower oil
- To decorate
- sugar heart
- Sugar flower
- white sugar sprinkles
- white sugar sprinkles
- sugar heart
Preparation steps
1.
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.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine.
4.
Add the vanilla and flour and mix well. Stir in the milk until blended.
5.
Pour into the tin and bake for 35-40 minutes until golden and firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
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.
7.
Crumble the cake into a bowl and mix in the cream cheese mixture with your hands until it clings together.
8.
Roll into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.
9.
Melt the candy melts in separate heatproof bowls, with 1 teaspoon oil per bowl, over a pan of simmering (not boiling) water. Remove from the heat and stir gently.
10.
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.
11.
Hold the cake pops over a sheet of non-stick baking paper and gently press in the sugar flowers and hearts and sprinkle over the decoration of your choice. Stand in a glass or cup and leave to set.
