Ingredients:

  • 225g Unsalted Butter, softened
  • 200g Granulated Sugar
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 250g All-Purpose Flour
  • 2 tsp Baking Powder
  • 120ml Milk
  • 115g Unsalted Butter, softened
  • 350g Powdered Sugar, sifted
  • 2-4 tbsp Milk
  • 1/2 tsp Vanilla Extract
  • 400g Candy Melts (assorted pastel colours)
  • Vegetable Shortening
  • Cake Pop Sticks
  • Sprinkles (Easter themed)

Instructions:

  1. Preheat oven to 180°C (350°F). Grease and flour baking pan. Cream butter and sugar. Beat in eggs and vanilla. Gradually add dry ingredients alternating with milk. Pour into pan and bake until golden brown and cake tester comes out clean. Cool completely.
  2. Cream softened butter. Gradually add powdered sugar, alternating with milk and vanilla. Beat until light and fluffy.
  3. Crumble cooled cake into a large bowl. Add buttercream frosting, a little at a time, and mix until the mixture comes together and can be easily shaped.
  4. Roll mixture into 2.5-3 cm (1 inch) balls. Place on a baking sheet lined with wax paper or parchment paper.
  5. Refrigerate the cake pops for at least 30 minutes to firm up.
  6. Melt candy melts using a double boiler or microwave. If the candy melts are too thick, add a small amount of vegetable shortening.
  7. Dip the tip of a cake pop stick into the melted candy and insert it into a cake pop. Dip the entire cake pop into the melted candy, tapping gently to remove excess.
  8. Immediately decorate with sprinkles before the candy coating sets.
  9. Place the cake pops in a cake pop stand or styrofoam block to set completely.