Christmas Cake Pops

Instructions

1. Set the oven rack in the middle and preheat the oven to 160°C for a fan forced oven. Using canola spray, grease a 33cm x 23cm baking pan, line the bottom of the tin with non-stick baking paper and set aside.
2. Pour the milk, egg whites, vanilla and almond extract into a jug or bowl and mix well with a fork until they are blended.
3. Place the flour, sugars, baking powder, soda and salt into the bowl of an electric mixer and beat at a low speed to mix the ingredients. Add the butter and continue to beat at a low speed until all floury streaks have disappeared.
4. Add half the egg and milk mixture to the crumbs and beat on low speed for 30 seconds before increasing the speed of the mixer to a medium speed. Beat for a minute and a half and then add the remainder of the egg and milk mixture. Beat for 30 seconds, stop the mixer to scrape down the sides of the bowl and then beat for a final 30 seconds.
5. Place the batter in the prepared tin and pop in the oven to bake for 32-35 minutes or until a skewer inserted into the centre of the cakes comes out clean.
6. Let the cake rest in the tin for a couple of minutes before inverting onto a wire rack to cool completely.
7. Once the cake has cooled, crumble the cake into a large bowl. Now make the vanilla buttercream in accordance with the instructions on the packet. Add 1 ½ cups of the buttercream to the crumbled cake and lightly mix with your hands until it is well combined. It should come together easily and not feel too moist.
8. Line a pan with non-stick paper. Roll two tablespoons of the cake mixture into a ball and pop on the prepared tray. Repeat with the remaining mixture. Place the tray in the fridge for at least 2 hours to allow the cake pops to cool and set. Re-roll the chilled balls to smooth out, if needed.
9. Melt the dark chocolate by popping the pieces in a bowl. Heat in the microwave at a medium heat for 45 seconds, stir and then microwave again for a further 20 seconds. Stir to melt any remaining bits of chocolate and add two teaspoons of the oil. Stir until lovely and runny. Place the melted chocolate in a tall mug or glass. Tip the sprinkles into separate bowls.
10. Dip the end of a cake pop stick into the chocolate and then push it halfway through a ball. Repeat with 14 other sticks to make up half the cake pops. Allow to set for 15 minutes. Dip one of the balls into the chocolate. Allow the excess chocolate to drip off, add the sprinkles or sugar crystals and place into a styrofoam block. Repeat with the remaining balls and then pop them back in the fridge for an hour to set. If the chocolate starts to thicken up, feel free to heat it up for 20 seconds and then stir again until runny.
11. Repeat steps 9-10 with the white chocolate, making sure the balls stay as chilled as possible throughout the process.
12. Finally, to Christmas them up, finish off the cake pops by tying some festive ribbon under the balls. Store them in the fridge for up to one week.

• Servings : 30
• Ready in : 60 Minutes
• Course : Dessert, Treats
• Ingredient : CSR Brown Sugar, CSR Caster Sugar, CSR Vanilla Buttercream Icing Mix