Cake pops are a great hit with children and surprisingly popular with adults as well – without sticks you can make individual cakes. These make a great centrepiece for a party or a ‘bouquet’ of them makes a refreshing change to a bunch of flowers. There are endless combinations of cake flavours, chocolate coatings and decorations from chocolate stars to hundreds and thousands and sparkle sugars.
Makes 12-14 depending on size of cake ball
Ingredients:
185g butter, softened
185g caster sugar
3 medium eggs, beaten
275g plain flour
1 tsp Dr. Oetker Baking Powder
Dr. Oetker Natural Lemon or Orange Extract
Dr. Oetker Shimmer Sugar
6 level tbsp of Vanilla Buttercream
3 x 150g bars of Dr. Oetker Continental White Chocolate
Pack of 15 20cm lolly sticks
Method:
1. Preheat oven to 160ºc/Gas 3. Line an 11cm x 22cm loaf tin with greaseproof paper.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time with a spoon of flour and mix well.
3. Add rest of flour and baking powder and mix till all incorporated. Add a few drops of lemon/orange extract to taste.
4. Bake in oven for 75-90 mins until firm to the touch. Remove from tin, place on a cooling rack, cool completely and remove the paper.
5. Remove all the outer surfaces of the cake to leave just pale coloured cake and break into crumbs.
6. Mix the crumbs and the buttercream together to form balls - if they are a little crumbly add a little more buttercream.
7. Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.
8. Melt the bars of chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of stick. Gently push a stick into the centre of each cake ball.
9. Dip the ball into the melted chocolate, coat all over and roll in the shimmer sugar.
10. Secure the stick into a block of polystyrene or florists oasis and allow them to set.
