Lips Cake Pops Recipe
Uploaded by Renshaw Baking
- 200 g unsalted butter, softened
- 150 g caster sugar
- 1 tsp vanilla extract
- 2 medium eggs, room temperature
- 180 g self-raising flour
- 4 tbsp milk, room temperature
- 200 g white chocolate
- 200 g pink colour melts
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Preheat the oven to 180°C/350°F/gas mark 4.
Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin.
To make the vanilla cake, cream the unsalted butter and the caster sugar for approximately 5 minutes until it turns pale and fluffy. Mix 1 teaspoon vanilla extract into the creamed butter and sugar.
Add the eggs, one at a time, mixing well between each addition. Add half the self-raising flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.
Pour the mixture into the prepared tin and bake for 35 to 45 minutes, until a light golden brown.
Leave to cool on a wire rack.
To make the cake crumb for the cake pops, crumble the vanilla cake finely in a large mixing bowl. (It's best to do this by hand as it gives a finer crumb, but you can also use your food processor). Remove the crust of the cake with a sharp kitchen knife first to avoid any lumps.
Melt the white chocolate over a bowl of simmering water. When cooled slightly, blend into the cake crumb, until evenly dispersed.
Gently press the chocolate crumb mix into a lip shaped chocolate mould and gently insert a lollipop stick into each bottom lip.
Place the moulded cake crumb lips into the fridge and leave until set.
Melt some pink colour melts following the instructions on the pack.
Dip the moulded cake crumb lips into the pink colour melts and gently remove the excess.
Alternatively, lightly the cover the inside of the lip shaped chocolate mould with pink colour melts and set in the fridge, before removing and sticking to the front of each moulded cake crumb lips using leftover pink colour melts.