Method

Vanilla Cake

1. Beat the butter at medium to high speed for 2 – 3 minutes.
2. Add castor sugar and mix at medium to high speed for 2 minutes or until the mixture turns pale yellow.
3. Add eggs gradually into the bowl and mix at medium speed.
4. Add vanilla essence.
5. Add self raising flour and milk alternately and mix at low speed.
6. Bake in a preheated oven for 30 – 35 minutes at 170°C – 180°C, depending on your oven type and size.
7. Chill and cake in the fridge once baked.

Buttercream Frosting

1. Mix butter at medium to high speed for 2 – 3 minutes.
2. Add icing sugar & vanilla essence and mix at medium to high speed for 2 minutes or until the mixture turns pale yellow.
3. Add heavy cream and mix at medium – medium high speed.

Melted Chocolate

1. Melt or double boil the chocolate in separate bowls and let them cool at room temperature.

Assembling

1. Crumble the vanilla cake that has been chilled in the fridge.
2. In the same bowl, add the buttercream frosting and mix together.
3. Roll the mixture into balls.
4. Keep in the fridge for 30 – 40 minutes.
5. Make a quick roll to smoothen out the cake balls shape.
6. Dip the end of the stick into the melted chocolate around 1 inch then insert into the cake ball.
7. Dip the cake balls into the melted chocolate while it is still cold.
8. Top the cake pops with a good amount of sprinkle and place them upwards on a lollipop holder display stand.
9. Now you can chill the cake pops in the fridge for 5 – 10 minutes until the chocolate hardens and enjoy!