Easter Cake Pops
Easter Cake Pops
Bring some fun to any table with these bite sized Easter treat.
Bring some fun to any table with these bite sized Easter treat.
- 20 minutes
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Prep time ![]()
Ready in- 20
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Servings - Easy
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Difficulty
Ingredients
Cake Pops
-
100 g Stork tub
![stork]()
- 100 g caster sugar
- 2 medium eggs
- 140 g self-raising flour sieved
- 1/2 tsp baking powder
Filling
- 200 g icing sugar sieved
-
85 g Stork tub
![stork]()
- 1 tbsp milk
- 1 tsp vanilla extract
Decoration
- 200 g white chocolate melted
- multi coloured sprinkles
Instructions
- Place all cake ingredients in a mixing bowl and beat together until smooth.
- Place mix in a greased and bottom lined 20cm (8 inch) cake tin and bake in centre of pre-heated oven at 180° C, 160-170° C fan oven, Gas mark 4 for 25-30 minutes. Cool on wire tray. If you have a cake pops machine, place teaspoons of the mix in the preheated machine for around 4 minutes or according to manufactures guidelines. Omit stages 3 and 4.
- Make up the icing by beating together the icing sugar, Stork, milk and vanilla essence until smooth.
- Crumble the cake into fine crumbs and mix with the icing. Form into walnut size balls.
- Dip the ends of lolly pop sticks into the melted chocolate and insert into the cake pops and leave in the refrigerator to chill for 30 mins
- Carefully dip the cake pops into the melted chocolate and roll in the cake sprinkles. Stick the pops into a piece of polystyrene and chill for a further 30 mins before serving
