Place the vanilla sponge in a food processor and blitz until the sponge is a fine crumb.
Place the vanilla sponge crumb in a bowl with the Vanilla Buttercream and mix with a spatula until the Icing is mixed into the sponge and it begins to stick together.
Using your hands roll the mixture into 10 equal balls and place on a tray lined with greaseproof. Push a straw into each pop and place in the fridge to chill for 30 minutes.
Once chilled it’s time to decorate your cake pops, melt the Milk Chocolate in the microwave for 30 seconds then in 10 second bursts stirring after each burst until the chocolate is melted. Dip the cake pops one at a time into the melted Milk Chocolate, gently tap the straw on the side of the bowl to remove any excess chocolate from the cake pops. Place your dipped cake pops back onto your greaseproof paper once they are dipped in chocolate.
Pour your Unicorn Confetti Sprinkles into a small bowl and dip each cake pop into the bowl of Sprinkles to coat in sprinkles.
Leave the cake pops in the fridge to set completely for about an hour.
|Per Serving||Per 100 g / ml|
|Fat||168.94 g||16.24 g|
|Carbohydrate||653.62 g||62.85 g|
|Protein||1.87 g||0.18 g|