Sarah's Christmas Cake Pops
By Sarah Butler
What kid doesn't LOVE these easy, fun baking activity! It's a great way to use up any leftover cake too. You can prepare the cake pops ahead and let the kids do the decorating later!
20 people
20 minutes
40 minutes
Ingredients
For the Buttercream
-
50
g
Butter
-
1
tbsp
Milk
-
100
g
SuperValu Icing Sugar
For the Cake
-
100
g
Butter
-
100
g
Caster Sugar
-
2
-
Eggs
-
100
g
Self-Raising Flour
-
0.5
tsp
Vanilla Extract
To Decorate
-
400
g
Chocolate
melted, milk or white
-
2
tbsp
Sprinkles
of choice
Method
- Preheat oven to 190C.
- Method for cake: Beat the butter and sugar until pale in colour. Mix in the egg and vanilla extract. Finally, beat in the flour.
- Pour into an 8-inch cake tin and bake for 20 minutes until risen and golden on top.
- Allow to cool completely on a raised wire rack.
- To make the buttercream, beat the butter for 5 minutes. Sift in the icing sugar and beat for 5 minutes; add the milk and beat for an additional 5 minutes.
- Break your cake into a crumble and combine with the buttercream until you can roll the cake pop balls easily.
- Place a lollipop stick into each and chill in the freezer for 30 minutes, this will make them easier to decorate.
- To decorate, dip in the melted chocolate and roll in the sprinkles. Stand upright in a cup and refrigerate until set.
