Knitting and Crochet
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KitchenCraft Silicone Cake Pop Mould
White Lollipop Sticks 20cm 25 Pack
Wilton 12-Inch Disposable Decorating Bags 24 Pack
Metal Piping Tips 12 Pack
Cake Angels Sweetie Pie Sprinkles 87g
Cake Angels Carnival Sprinkles 114g
Betty Crocker Chocolate Fudge Icing 400g
Funcakes Pink Deco Melts 250g
Wilton Bright White Candy Melts
Dr. Oetker Madagascan Vanilla Extract 38ml
Funcakes Blue Deco Melts 250g
You will need:
To make Madeira Cake – makes 25 cake pops (or buy ready made from store)
110g butter or margarine
110g caster sugar
2 tbsps golden syrup
175g self raising flour
1/4 tsp baking powder
1 tsp vanilla extract
Cake Angels Sweetie Pie Sprinkles
Cake Angels Carnival Sprinkles
Betty Crocker Chocolate Fudge Icing
125g Blue Candy Melts
125g Pink Candy Melts
125g White Candy Melts
Cake Pop Mould - (or you can mould with your hands)
White Lolly Sticks
Preheat oven to 180°C.
Cream butter and sugar until light and creamy.
Add in syrup and eggs one at a time beating after each addition. Add in vanilla extract.
Sift the flour and baking powder then fold into mixture.
Bake for 35 to 45 minutes at 180°C until risen and golden brown.
To Assemble and decorate
Allow the cake to cool completely.
In a bowl, crumble the madeira cake with your fingers.
Add chocolate icing / frosting into the bowl and mix together with a spatula.
Use cake pop scissors to portion and mould the madeira cake or use a teaspoon to portion and roll between your hands into balls. You can also use a silicone cake pop mould.
Place a stick in the centre of every cake ball ensuring they are stable. Then chill in fridge.
Heat the candy melts as instructed on the packet then leave to cool but not set.
Dip the cake pops into the coloured candy melts to cover the sponge.
Decorate with Cake Angels sprinkles, and drizzle and dot melted candy melts onto the cake pops.
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