Sponge Bite Lollies

Name: Sponge Bite Lollies
Total time: 1 h 40 min
Yield: 20
Ingredients: 0.667 cup butter; 0.667 cup light brown sugar; 2 eggs; 1 tsp vanilla extract; 1.75 cups self-rising flour; 0.667 cup milk; 0.333 cup unsalted butter; 2 ozs dulce de leche; 2 cups powdered sugar; 10 cups powdered sugar (for fondant); 0.375 cup boiled water (cooled); edible Glitter

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 40 min.

Preparation

Ingredients

for

cakes pops

For the cakes: ⅔ cup butter; ⅔ cup light brown sugar; 2 eggs; 1 tsp vanilla extract; 1 ¾ cups self-rising flour; ⅔ cup milk

For the buttercream: 0.333 cup unsalted butter; 2 ozs dulce de leche; 2 cups powdered sugar

For the icing: 10 cups powdered sugar (for fondant); ⅜ cup boiled water (cooled)

To decorate: edible Glitter

How healthy are the main ingredients?

egg

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Preparation steps

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 35-40 minutes until golden and firm to the touch. Cool in the tin for 20 minutes, then place on a wire rack to cool completely.

For the buttercream: beat together the butter and dulce de leche until well mixed. Gradually sift in the icing sugar and beat until smooth.

Crumble the cake into a bowl and mix in the buttercream with your hands until it clings together.

Roll into balls, then place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.

For the icing: mix together the fondant icing sugar and water to form a stiff dough. Heat gently in a heatproof bowl over a pan of simmering (not boiling) water until melted. Do not overheat. Remove from the heat. The mixture should have a soft flowing consistency. If it is too thick, add a little more cool boiled water.

10.

Dip the lollipop sticks into the coating, then insert the lollipop sticks into the cakes. Quickly dip the cakes, one at a time into the fondant, shaking off any excess. Stand in a glass or cup until set.

11.

When the cakes have set, dip them into the fondant again (you may need to reheat the fondant), to coat again. You can repeat this process to obtain a thicker coating.

12.

Hold the cake pops over a sheet of non-stick baking paper and sprinkle with edible glitter. Stand in a glass or cup until set.