Neon Cake Pops

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Try creating these bright and bold cake pops using Neon Sugar! These delicious and eye catching cake pops make a great party piece!

12 - 14 servings

Medium 120 Minutes

Ingredients

Ingredients

For the recipe  Neon Cake Pops

Matériel:

Plastic Lolly Sticks

For the Cake Pops:

185 g Unsalted butter Softened
185 g Caster Sugar
275 g Plain Flour
1 Dr. Oetker Baking Powder Sachet (1 tsp)
2 ml Dr. Oetker Sicilian Lemon Extract (2-3 drops)
Dr. Oetker Neon Sugar
90 g Buttercream Vanilla (6 level tbsp)
450 g Dr. Oetker 26% White Chocolate

preparation

Preparation

Neon Cake Pops

Step 1: Preheat the oven to 160ºC (140°C Fan, 325°F, Gas Mark 3). Line an 11cm x 22cm loaf tin with baking parchment.

Step 2: Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a spoon of flour and mix well.

Step 3: Add the rest of the flour and Baking Powder and mix until all of the ingredients are incorporated. Add a few drops of Sicilian Lemon Extract to taste.

Step 4: Bake in the oven for 75-90 mins until firm to the touch. Remove from the tin, place on a cooling rack and cool completely.

Step 5: Remove all of the outer surfaces of the cake to leave just the pale coloured cake and break into crumbs.

Step 6: Mix the crumbs and the buttercream together to form balls – if they are a little crumbly add a little more buttercream. Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.

Step 7: Melt the bars of Fine Cooks' Chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of each stick. Gently push a stick into the centre of each cake ball.

Step 8: Dip the ball into the melted chocolate, cover completely and roll in the neon sugar. Secure the stick into a block of polystyrene or florists oasis and allow them to set.

1 serving = 85g

Nutritional Information for the recipe Neon Cake Pops

Per Serving Per 100 g / ml
Energy 2018 kJ
482 kcal
2144 kJ
512 kcal
Fat 26.54 g 28.23 g
Carbohydrate 55.25 g 58.78 g
Protein 5.15 g 5.48 g

preparation

Preparation

Neon Cake Pops

Step 1: Preheat the oven to 160ºC (140°C Fan, 325°F, Gas Mark 3). Line an 11cm x 22cm loaf tin with baking parchment.

Step 2: Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a spoon of flour and mix well.

Step 3: Add the rest of the flour and Baking Powder and mix until all of the ingredients are incorporated. Add a few drops of Sicilian Lemon Extract to taste.

Step 4: Bake in the oven for 75-90 mins until firm to the touch. Remove from the tin, place on a cooling rack and cool completely.

Step 5: Remove all of the outer surfaces of the cake to leave just the pale coloured cake and break into crumbs.

Step 6: Mix the crumbs and the buttercream together to form balls – if they are a little crumbly add a little more buttercream. Roll into 14 balls and place on a tray, cover with cling film and chill for at least 30 minutes.

Step 7: Melt the bars of Fine Cooks' Chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of each stick. Gently push a stick into the centre of each cake ball.

Step 8: Dip the ball into the melted chocolate, cover completely and roll in the neon sugar. Secure the stick into a block of polystyrene or florists oasis and allow them to set.

1 serving = 85g

Nutritional Information for the recipe Neon Cake Pops

Per Serving Per 100 g / ml
Energy 2018 kJ
482 kcal
2144 kJ
512 kcal
Fat 26.54 g 28.23 g
Carbohydrate 55.25 g 58.78 g
Protein 5.15 g 5.48 g
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