- 400-g piece ready-made Madeira or lemon cake
- 1½ cups icing sugar
- 2 tbsp softened butter
- 1-2 tbsp hot water
- 2 cups milk or dark chocolate melts (Decoration)
- Sprinkles and silver cachous (Decoration)
- 20 lollipop sticks (Decoration)
- Crumble the cake into a medium bowl.
- Sift the icing sugar into a separate bowl. Beat in the softened butter and hot water until you achieve a smooth icing.
- Fold into the cake crumbs and shape the mixture into 20 balls. Chill for at least one hour or until firm.
- Gently melt the chocolate adding a little canola oil if too thick to dip the ‘pops’ into.
- Dip the end of the lollipop sticks into the chocolate and then push into the pops. Leave for at least 10 minutes to allow the chocolate to set.
- Dip each cake pop into the melted chocolate, roll to coat then decorate with sprinkles or lollies of your choice. Leave to stand upright in a tall glass to set completely.
The dipping chocolate in the bowl will need to be melted again after 10 minutes.
Recipe: Annie Bastow, Photography: Manja Wachsmuth