Sherbet Sprinkle Cake Pops

Ingredients

Butter Cake:

110g Westgold Unsalted Butter

110g caster sugar

2 eggs, beaten

110g self-raising flour

1t vanilla essence

Icing to bind:

50g Westgold Unsalted Butter, soft

1c icing sugar

2-4 T milk, warm

1t vanilla essence

Sherbet: (we made 3 different flavours)

4T jelly crystals

2T icing sugar

¾ t citric acid

¾ t bicarbonate soda

Chocolate to dip:

150g milk chocolate, melted

150g white chocolate, melted

Sprinkles

Cake pop sticks

Method 

To make the butter cake:

Preheat the oven to 160 degrees. 

Line an 18cm tin with baking paper. 

Using an electric beater, cream the butter and sugar together until light and creamy. Slowly add the eggs and vanilla while continuing to beat. Add the flour and mix until just combined.

Spoon into the prepared tin and bake for approx. 30mins until cooked. 

Remove from the oven and set aside to cool.

To make the sherbet:

Mix all the ingredients together and store in an air tight container.

To finish the cake pops:

Make the icing by mixing together the butter, vanilla and icing sugar and gradually add the warm milk and beat to form a soft icing.

Crumble the butter cake with your fingers (we trimmed off the crust first, but you can leave it on if you prefer).

Add the cake crumbs to the icing and mix together to make a mixture that sticks together when rolled into a ball, adding a little more milk if necessary. 

Roll the mixture into balls and insert a stick. Put in the freezer until firm.

Dip the cake pops in the melted chocolate and decorate with sherbet and sprinkles and leave to set.

Serve with extra sherbet to dip.