// CAKE POPS //

Yes, I've jumped onto the 'cake pop' badwagon and as a first attempt I just went as simple as possible to avoid a complete disaster! I'm actually quite happy with how they turned out and can't wait to make them again and mix up the toppings.

for 30 (ish) cake pops, you will need //

• 110g self raisng flour
• 110g caster sugar
• 110g unsalted butter
• 2 eggs
• a few drops of vanilla extract

for the topping //

For this I used melted chocolate and icing (made from icing sugar and water mixed together). It's a little trial and error in getting the consistency right so just bare with it and experiment! I then just sprinkled on some 'raspberry fudge balls' and 'sugar sprinkles' which I bought from Lakeland. But you can use whatever you like, be creative!

method //

1. Preheat the oven to 180°c/Gas Mark 4 and lightly grease the moulds.
2. Place the butter and caster sugar in a large bowl and beat (with an electric mixer if preferred) until soft and fluffy. Gradually beat in the eggs.
3. Sift in the flour and then using a metal spoon, fold in gently. 
4. Spoon the mixture into the moulds (one teaspoon per round) and bake in the pre-heated oven for 18-22 minutes. To check if they are done, poke in a skewer - if it comes out clean, then they are ready. Transfer to a wire rack and let them cool.
5. Make your toppings (ie, mix icing/melt chocolate, etc) and once the cakes have cooled, dip the end of each stick into the icing/chocolate and poke into the bottom of the cake until you reach half way. Stand in polystyrene (or I used floral foam) and place in the fridge for 10-15 minutes for it to harden.
6. Remove from the fridge and cover with icing/sprinkles/topping of your choice. Place back in the fridge until ready to eat!