Ingredients:
100g caster sugar
100g butter
1/2 tsp vanilla excrtact
2eggs
100g self-raising flour
For the buttercream:
75g butter
150g icing sugar
1/2 tsp vanilla extract
sprinkles to dip them in
Ingredients:
First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a baking tin. Mix the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one at a time, then fold in the flour and mix well. Put the mixture into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
While the cakes are cooling down, make the buttercream, in a large bowl. Beat the butter and icing sugar together until smooth, add the vanilla extract and milk and mix again. Once the cake has cooled down, crumble it into large crumbs. Add the butter cream and stir together well. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick or any thing like that into each, then put into the fridge for an hour or so to set.
Melt the white chocolate or milk chocolate maybe even dark chocolate, in the microwave. If you don’t have one you can use the hob and melt the chocolate in a pan. Melting it and stirring it every 10 seconds until smooth. Tip the sprinkles or decorations into another bowl. Take each of the chilled cake pops and dip into the sweet chocolate, allowing it to drip off a little over the bowl so its less messy. Dip into the sprinkles or decorate as you wish, then stand upright in a mug or cup to dry at room temperature for an hour, or in the fridge for 30 mins.