These delicious cake pops are great fun to make and you can really show off your creative sides with different coloured dips and decorations.
For the cake
150g Unrefined golden caster sugar
100g Butter (unsalted) softened
2 Large Egg
1 Lemon zest
2tsp Lemon juice
225g Self-raising white flour
2tsp Baking powder
For the buttercream
100g Butter (unsalted)
100g Mascarpone cheese
350g Icing sugar
1tsp Vanilla extract
For the coating
450g White chocolate
& 24 lollipop sticks
To bake sponge, preheat oven to 180°C (160°C fan, gas mark 4). Lightly grease a 10” round or square baking pan with non stick baking spray.
Beat butter and sugar together until light and fluffy (about 5 mins). Lower the speed to medium, add the eggs one at a time. Throw in the lemon zest and juice. Sift the flour with the baking powder.
On low speed add the dry ingredients and the yoghurt alternately, 3 parts flour, 2 parts yoghurt. Begin and end with the flour. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.
To make the buttercream, beat the butter and mascarpone cheese together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla extract.
Once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the buttercream until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour
Line a baking tray with parchment paper. Remove cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 mins or until balls are firm.
Remove cake balls from fridge. Melt a small amount of chocolate in the microwave. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping.
Melt the remaining chocolate. Holding by the stick, dip each cake ball into the chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice. Insert into a polystyrene block to dry.