Glitter pops

Glitter pops

From
Tea and Cake
Makes
45-50

Ingredients

Quantity Ingredient
80g unsalted butter, at room temperature
250g cream cheese, at room temperature
125g icing sugar
2 tablespoons icing sugar
2 tablespoons white chocolate liqueur
50 lollipop sticks
650g white chocolate, melted
5g gold sanding sugar, (see note)

White chocolate cake

Quantity Ingredient
300g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
225g unsalted butter, at room temperature
440g caster sugar
4 eggs
85g sour cream
65ml white chocolate liqueur
65ml milk
1 tablespoon white vinegar

Method

  1. To make the cake, preheat oven to 180°C. Grease and line a 31 cm x 21 cm x 5 cm cake tin with baking paper. Sift the flour, baking powder and salt together into a bowl. Place the butter and sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and liqueur and mix well. Add the milk and vinegar, in 2 batches, alternating with the flour mixture, scraping down the sides of the bowl as required. Pour into the tin and bake for 35–40 minutes or until a skewer inserted into the centre comes out clean. Cool completely in the tin. Slice off the sides, top and bottom of the cake and discard. Finely crumble the remaining cake into a large bowl.
  2. Place the butter and cream cheese in the bowl of an electric mixer and beat on medium speed for 2 minutes or until smooth. Add the icing sugar and liqueur and mix well. Add to the cake crumbs and mix well; the mixture should stick together when squeezed in your hands.
  3. Line 2 baking trays with baking paper and roll the mixture into 30 g balls. Insert a stick into each ball, place on the trays and refrigerate for 30 minutes or until chilled and firm.
  4. Carefully dip each pop in the melted chocolate, gently twirling off any excess. Sprinkle with the sanding sugar and stand in Styrofoam to dry. Serve immediately or store in an airtight container in the refrigerator for 3–4 days.

Note

  • Sanding sugar is available from specialist cake decorating shops or online.
Tags:
Tea and Cake
sweets
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