- 200g (7oz) butter
- 200g (7oz) caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 200g (7oz) self-raising flour
- 80g (3oz) butter
- 200g (7oz) icing sugar - sieved
- 1 teaspoon vanilla extract
- 200g Renshaw Colour Melts White
- 250g Renshaw Navy Ready to Roll Icing
- Silver lustre dust
- 250g Renshaw Amethyst Ready to Roll Icing
- 250g Renshaw Turquoise Ready to Roll Icing
- 250g Renshaw Grey Ready to Roll Icing
- Edible glitter
- Gold lustre dust
- Pre- heat the oven to 180°C/350°F/gas mark 4.
- Grease and line a 25cm round cake tin or a 20cm square cake tin.
- Cream the butter and caster sugar until it is light and fluffy. Add the vanilla extract.
- Add the eggs one at a time, mixing well between each addition.
- Fold in the flour.
- Add the mixture into the lined cake tin and bake for 35 to 40 minutes until firm to touch and is a light golden brown in colour.
- Turn the cake out and leave to cool on a wire rack.
- To make the buttercream, soften the butter and gradually add the sieved icing sugar. Cream together until light and fluffy. Add 1 or 2 teaspoons of milk if the mixture is too stiff. Mix in the vanilla extract.
- To make the cake pops, remove the crust of the cake with a sharp kitchen knife first to avoid any lumps. Crumble the cake finely in a large mixing bowl. (Doing this by hand will achieve a finer crumb, but you can also use a food processor).
- Add one tablespoon of buttercream to the crumbled cake and mix until you have a fudge-like texture. Add a little more buttercream if the mixture has not fully combined. Test the mixture by squeezing a little in your palm – it should be pliable and not crumble. (If you add too much buttercream the mixture will be soggy, sticky and heavy and the cake pops will fall off the cake pop stick when you try to dip them in the white chocolate).
- Wrap the cake pop mixture in cling film and chill for at least one hour. The mixture should be firm but not too hard when it’s ready to work with.
- Break off a small piece of the mixture and roll into a ping pong sized ball with your palms. Place the cake balls on a tray lined with non-stick baking paper. Refrigerate for 15 to 20 minutes or until they are firm.
- Melt the Renshaw Colour Melts White following the instructions on the back of pack.
- For each cake pop, take a long cake pop stick and dip one end 2cm deep into the melted white colour melts. Immediately insert each stick into the centre of each cake ball, stopping the cake pop stick half way through. Place on a tray lined with baking paper for 1 to 2 minutes to set.
- Dip each cake pop on a stick fully into the melted white colour melts. Be sure to cover the cake pop at the point where the stick is inserted as this will secure it in place. Gently tap the cake pop over the bowl to remove any excess white colour melt.
- Allow the dipped cake pops to set fully in the fridge before adding the decoration.
- Form small pea sized balls of Renshaw Grey Ready to Roll Icing into drum shapes. Form a small hook from thin sausages of paste and fix on top with a little cooled boiled water and allow to dry. Fix to the top of each cake pop with a little water.
- Paint the hooks and drums with edible silver lustre diluted with a little clear alcohol or water.
- Knead and roll out the Renshaw Navy, Amethyst and Turquoise Ready to Roll Icing, cutting out small circles, stars and strips of each.
- Decorate each pop with your chosen design and embellish with edible glitter and gold and silver lustre dust.