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Cake Pops

This recipe provides instructions for making cake pops, which are balls of cake on lollipop sticks that are dipped in icing and toppings. The recipe calls for making a basic vanilla cake batter, baking it in a round tin, and crumbling the cooled cake into chunks. A buttercream icing is prepared and mixed with the cake crumbs. The mixture is rolled into balls, inserted onto lollipop sticks, and chilled. Finally, the cake pops are dipped in melted white chocolate and sprinkles. The finished cake pops require an additional hour to dry.

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156 views1 page

Cake Pops

This recipe provides instructions for making cake pops, which are balls of cake on lollipop sticks that are dipped in icing and toppings. The recipe calls for making a basic vanilla cake batter, baking it in a round tin, and crumbling the cooled cake into chunks. A buttercream icing is prepared and mixed with the cake crumbs. The mixture is rolled into balls, inserted onto lollipop sticks, and chilled. Finally, the cake pops are dipped in melted white chocolate and sprinkles. The finished cake pops require an additional hour to dry.

Uploaded by

api-286756291
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Athlone Education Centre School Challenge

Cake Pops

Prep: 45 Mins

Cook: 20 Mins Plus Chilling

Difficulty level: Easy

Serves: 12 -14

Ingredients
100g Butter
For the Icing
100g caster sugar 75g butter

1/2 tsp vanilla extract 50g icing sugar

Eggs 1/2 tsp vanilla extract

100g self-raising flour 1 tbsp milk

200g white chocolate melted, to dip

Sprinkles, to dip

Method
First make the cake. Heat oven to 190C/170 C Fan/gas 5. Grease and line the base of

a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat

well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the

flour and mix well. Tip into the cake tin and bake for 20 minutes until risen and

golden brown. Set aside to cool completely.

While the cakes are cooling, make the buttercream. In a large bowl or the bowl of a

stand mixer, beat the butter and icing together until smooth. Add the vanilla extract

and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add

the butter cream and stir together. Take chunks of the cake mixture and roll into

balls, transferring each ball to a lined tray or plate. Push a lollipop stick into each,

then put into the fridge for a hour to set.

Melt the white chocolate in the microwave, blasting it and stirring at 10 second

intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled

cake pops and dip into the white chocolate, allowing it to drip off a little over the

bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature

for an hour, or in the fridge for 30 minutes.

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@athloneec

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