Sep 26

Cake pops


For the cake:

  • 100g butter
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 100g self raising flour
  • Lollypop sticks

For the buttercream:

  • 75g butter
  • 150g icing sugar
  • ½tsp vanilla extract
  • 1 tbsp milk
  • 200g white chocolate
  • sprinkles (optional)


  1. Heat the oven to 190°C.
  2. Grease and line the base of a 20cm cake tin.
  3. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency.
  4. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
  5. Tip into the cake tin and bake for about 20 minutes until golden brown.
  6. Set aside to cool completely.
  7. BUTTERCREAM: In a large bowl, beat the butter and icing sugar together until smooth, add the vanilla extract and milk, and beat again.
  8. Once the cake is cooled, crumble into large crumbs.
  9. Add the buttercream to the crumbs and stir together.
  10. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
  11. Melt the white chocolate in the microwave, blasting it and stirring at 10 second intervals until smooth.
  12. Tip the sprinkles into another bowl.
  13. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl.
  14. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 minutes.


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