Vanilla cake pops recipe

• 250 g (8.8oz) unsalted butter, softened
• 500 g (17.6oz) icing sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp milk (as needed)
• 275 g (9.7oz) unsalted (sweet) butter, softened
• 275 g (9.7oz) caster (superfine) sugar
• 5 medium eggs
• 1 tsp vanilla extract
• 275 g (9.7oz) self-raising (-rising) flour
• 400 g (14.1oz) white chocolate buttons, for melting
• 2 tbsp sunflower oil (if needed)
• 1 pack sprinkles, or decoration of choice

1. First, make a round vanilla sponge cake.
2. Preheat the oven to 180C (350F / Gas 4).
3. Grease and line a 20cm (8in) round tin (pan) with a little softened butter and baking parchment.
4. Cream together the butter and sugar until light and fluffy using an electric whisk or freestanding mixer.
5. Add the eggs one at a time, beating well between each addition.
6. Add the vanilla extract.
7. Sift the flour into the mixture and fold in gently with a large spatula until incorporated.
8. Tip the mixture into your prepared tin (pan) and level the surface with the back of a spoon.
9. Bake for approximately 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
10. Allow to cool in the tin (pan) for 5 minutes before transferring to a wire rack to cool completely.
11. Now you're ready to make the cake pops.
12. Removing any crusty edges, crumble the cake in a food processor or by hand, until you have fine crumb-like consistency.
13. Make the buttercream: first, whisk the butter with an electric whisk until light and fluffy.
14. Gradually beat in the sifted icing sugar and vanilla, adding milk as needed, until well incorporated and soft.
15. Mix the resulting buttercream in with the cake crumbs (initially with a spoon, but then best done with your hands) until the mixture all comes together smoothly.
16. Use an ice-cream scoop to measure out the mixture and then roll each scoopful into a ball with your hands.
17. Place the balls on a baking tray in the freezer for 15 minutes to harden.
18. Meanwhile, melt the Candy Melts in a tall thin microwaveable container, following the instructions on the packet.
19. Add a couple of spoonfuls of sunflower oil to the melted chocolate to thin it if necessary, and stir.
20. Dip about 1cm (3/8in) of each lollipop stick into the melted chocolate, insert into the cold cake pops and set aside to harden.
21. Leave to rest for around 10 minutes before dipping each cake pop into the chocolate.
22. Try to do this in one fluid motion, ensuring the cake pop is fully covered before removing it from the chocolate.
23. Tap the stick gently on the side of the container to remove any excess chocolate.
24. If decorating with sprinkles, do so immediately otherwise they will not stick properly.
25. If decorating with cut-outs, leave the cake pop to set in an oasis or polystyrene block before securing the decoration with a dab of melted chocolate.

unsalted butter, vanilla, milk, butter, caster, eggs, vanilla, flour, white chocolate buttons, sunflower oil, pack sprinkles

Taken from www.lovefood.com/guide/recipes/16449/vanilla-cake-pops-recipe (may not work)