By Noeleen Foster
To make the cake pops, you need to make a simple vanilla sponge cake first then crumble it and add in your butter icing. Roll your pops, freeze your pops and then decorate … it’s a process but worth every bite and every step.
Simple sponge cake
- 4 eggs
- 1 cup sugar
- 2 tsp Vanilla essence
- 2 cups of flour
- 2 tsp. of baking powder
- 1 tsp. of salt
- ½ cup of sun flower oil
- 1 cup of boiling water.
- Beat for on a high setting your eggs, sugar and Vanilla essence until sugar has dissolved.
- Then in a separate bowl sift together your flour, baking powder and salt.
- Gently Fold into egg mixture your dry ingredients and mix by hand.
- Mix in a jug your sunflower oil and your cup of boiling water.
- Add the boiling water and oil mix to the rest of your mixture and gently combine.
- Bake at 180°C in a well greased 20 x 25cm pan for roughly half an hour until golden brown.
- Let the cake cool.
While the cake is cooling, make your butter icing.
- ½ cup full cream/baking margarine
- 1 cup icing sugar
- 2 tsp of vanilla essence
- Cream the butter and add your sugar slowly, beating your mixture until it is sooth and creamy.
- Once your cake is completely cold – crumble it into your butter icing mix.
- Mix on a low speed until it’s fully combined. It should resemble soft looking dough.
- Roll your dough into 30g balls and put them into the freezer for an hour or two
- Use any chocolate (cooking chocolate is cheaper) clever tip; add in 1 tsp of oil to every 100gram of chocolate – this helps to prevent cracks from forming on your pops.
- Once your pops are out of the freezer, insert your lolly stick and gently cover the pop with melted chocolate and decorate.
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