Cake Pops

• butter↗100g g
• sugar↗100g g
• vanilla extract↗½ tsp tsp
• eggs↗2
• self‑raising flour↗100g g
• butter↗75g g
• powdered sugar↗150g g
• vanilla extract↗½ tsp tsp
• milk↗1 tbsp tbsp
• white chocolate↗200g g

  melted, for coating

• coating mix↗

  for coating

Step-by-step instructions

1. 1

   First make the cake. Preheat the oven to 190°C/170°C with convection/gas 5. Grease and line the base of a 20 cm sandwich‑pan. Put butter, sugar and vanilla extract into a bowl and beat until creamy. Gradually add the eggs, one at a time, then gently fold in the flour and mix well. Pour the batter into the pan and bake for about 20 minutes, until risen and golden‑brown. Set aside to cool completely.

2. 2

   While the cakes cool, make the buttercream. In a large bowl or mixer bowl beat the butter and powdered sugar until smooth, add vanilla extract and milk and beat again. When the cake is cool, crumble it into large crumbs. Add the buttercream and mix. Take pieces of cake batter, shape into balls, place each ball on a lined tray or plate, insert a lollipop stick into each, then refrigerate for an hour to set.

3. 3

   Melt the white chocolate in the microwave, heating and stirring every 10 seconds until smooth. Transfer the coating mix to another bowl. Dip each cooled cake‑pop into the white chocolate, letting excess drip back into the bowl. Roll in the coating mix, then stand them upright in a cup to dry at room temperature for an hour, or refrigerate for 30 minutes.