goodtoknow baking star Victoria Threader has tried out the new cake pop trend – with delicious-looking results. Follow her easy recipe to try them at home
- Vanilla cake mix
- 150g butter, softened
- 150g caster sugar
- 150g self-raising flour
- 3 medium eggs
- 2tbsp milk
- Few drops of vanilla extract
- Lemon buttercream
- 60g of room temperature butter
- 250g of icing sugar
- 2 tablespoons of lemon curd
- Lolly sticks (optional)
- One packet of cream vanilla candy melts or chocolate of your choice.
- 100g of flower paste, orange and yellow paste colouring
- Flower cutter. You can get daffodil ones but I used what I had and it was a petunia cutter.
Bake the cake in a lined, 7″/18cm-round cake tin and let cool. Crumb the sponge and add it to the buttercream. Roll the mixture in to walnut size balls and press a lolly stick into each ball (if using). Place in the freezer for one hour.
Melt the chocolate or candy melts as per instuctions on the pack. Dip and cover the balls leave to set.
To make the Daffodil Colour the 60g of paste yellow and 40g orange. Cut a flower shape and vien with a toothpick. Roll a small ball of orange paste and push a balling tool or teaspoon handle down the middle and roll round the edge to thin it slightly. Crimp the edges of the trumpet and stick to the middle of the yellow flower with a brush of jam. Drop a pearl dragee in the midle and stick it to the top of the ball with a bit of melted chocolate.
You can make cake pops with any flavour cooked sponge - why not try chocolate or coffee for extra flavour?