Do Life With Heart
Cake ingredients:
- 1 cup Taystee Wheat
- 1 cup desiccated coconut
- 1 cup self-rising flour
- 1 cup white sugar
- ½ tsp elachi powder
- 2 tsp baking powder
- 1 tsp vanilla essence
- 2 cups of milk
- 250g butter
- 1 cup white sugar
Buttercream and topping ingredients:
- 100g butter
- 200g icing sugar
- ½ vanilla extract
- 2 tbsp milk
- 300g white chocolate, melted
- Sprinkles to decorate the cake pops
- Preheat the oven to 160°C.
- Mix all the dry ingredients together in a large bowl.
- In a medium pan, melt the butter on low to medium heat and then add milk and vanilla essence.
- Pour the milk mixture into dry ingredients and mix well.
- Then pour the mixture into a greased baking pan.
- Bake for 30 – 35 minutes and allow to cool after.
Step 2: Buttercream
- While the cake is 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.
- Next, take chunks of the cake mixture and roll into balls; then transfer each ball to a plate lined with a baking sheet.
- Add a lollypop stick into each ball and put into the fridge for an hour to set.
Step 3: The final touch
- Melt the white chocolate in the microwave, stirring at 10-seconds intervals until it’s smooth.
- Tip the sprinkles into another bowl.
- Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl.
- Dip the cake pops into the sprinkles and stand them upright in a mug to dry at room temperature for an hour, or in the fridge for 30 minutes.