Easter Cake Pops

Name: Easter Cake Pops
Ingredients: 3 1/2 ounces Stork Tub; 7/8 cup caster sugar; 2 eggs medium; 1 1/8 cups self raising flour sieved; 1/2 teaspoon baking powder; 1 2/3 cups icing sugar sieved; 3 ounces Stork Tub; 1 tablespoon milk; 1 teaspoon vanilla extract; 1 1/8 cups white chocolate melted; sprinkles Multi coloured cake

11 ingredients

6 steps

Ingredients

3 1/2 ounces Stork Tub
7/8 cup caster sugar
2 eggs medium
1 1/8 cups self raising flour sieved
1/2 teaspoon baking powder
1 2/3 cups icing sugar sieved
3 ounces Stork Tub
1 tablespoon milk
1 teaspoon vanilla extract
1 1/8 cups white chocolate melted
sprinkles Multi coloured cake

Directions

1

Place all cake ingredients in a mixing bowl and beat together until smooth.
2

Place mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of pre-heated oven at 180° C, 160-170° C fan oven, Gas mark 4 for 25-30 minutes. Cool on wire tray. If you have a cake pops machine, place teaspoons of the mix in the preheated machine for around 4 minutes or according to manufactures guidelines. Omit stages 3 and 4.
3

Make up the icing by beating together the icing sugar, Stork, milk and vanilla essence until smooth.
4

Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.
5

Dip the ends of lolly pop sticks into the melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 mins.
6

Carefully dip the cake pops into the melted chocolate and roll in the cake sprinkles. Stick the pops into a piece of polystyrene and chill for a further 30 mins before serving