Prep time: 30 mins
Cooking time: 1 hr 30 mins plus chilling time
Skill level: Bit of effort
Costs: Cheap as chips
You can use ready-made cakes as the base for your cake pops to save time
185g butter, softened
185g caster sugar
3 medium eggs, beaten
275g plain flour
1 tsp baking powder
Lemon or orange extract
Sparkle sugar (like Dr. Oetker Shimmer Sugar)
6 level tbsp of vanilla buttercream
3 x 150g bars of white chocolate
Pack of 15 20cm lolly sticks
Preheat oven to 160ºC/Gas Mark 3.
Line an 11cm x 22cm loaf tin with greaseproof paper.
Cream butter and sugar until light and fluffy. Add eggs one at a time with a spoon of flour and mix well.
Add rest of flour and baking powder and mix until all incorporated. Add a few drops of lemon/orange extract to taste.
Bake in oven for 75-90 mins until firm to the touch. Remove from tin, place on a cooling rack, cool completely and remove the paper.
Remove all the golden outer surfaces of the cake to leave just the pale coloured sponge and break into crumbs.
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.
Melt the bars of chocolate and dip a lolly stick into the melted chocolate to coat about 2cm of stick. Gently push a stick into the centre of each cake ball.
Dip the ball into the melted chocolate, coat all over and roll in the shimmer sugar.
Secure the sticks into a block of polystyrene or florists oasis and allow the cake pops to set before eating.