SHOPPING LIST

For the cake:

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

For the buttercream:

• 75g butter
• 150g icing sugar
• ½ tsp vanilla extract
• 1 tbsp milk
• 200g white chocolate, melted, to dip
• Cake Angels Blush Sprinkles and Under The Sea and Aloha – Shells 2Ds, to decorate

STEPS

1. First things first, you need to make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.

2. While the cakes are cooling, make the buttercream. In a large bowl, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the buttercream and stir together. Take chunks of the cake mixture and make into lollipop shapes, transferring each lollipop to a lined tray or plate, push a lollipop stick into each, then put into the fridge for an hour to set.
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3. Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Take each of the chilled cake pops and dip into the white chocolate, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins. Decorate with Cake Angel Blush Sprinkles as well as Under The Sea and Aloha 2Ds. 

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