Cake Pops

Makes about 30



  • Hot Milk Sponge
    • 4 extra-large eggs
    • 300 ml (250 g) castor sugar
    • 500 ml (280 g) Snowflake cake flour
    • 15 ml baking powder
    • 1 ml salt
    • 250 ml milk
    • 100 g butter or margarine
    • 5 ml vanilla essence
  • Icing
    • 100 g butter or margarine, softened
    • 500 ml (250 g) icing sugar, sifted
    • 10 ml vanilla essence
    • about 30 ml milk
  • Pops
    • 300 g white or dark chocolate melted (or half and half)
    • Wooden sticks


  1. Sponge:
    1. Beat eggs and sugar together until light and creamy.
    2. Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.
    3. Heat milk and butter in a small, heavy based saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
    4. Add milk mixture to cake mixture and mix well. Spoon into two greased 20 cm round cake pans.
    5. Bake in a preheated oven at 180 °C for 25 – 30 minutes. Cool on a wire rack.
  2. Icing:
    1. Cream butter and icing sugar. Add essence and just enough milk to make a smooth, spreadable consistency.
    2. Place sponge cake into food processor to make crumbs. Add icing, mix well and roll heaped tablespoons full of mixture into balls.
  3. Pops
    1. Insert sticks into pops and chill in the freezer for an hour.
    2. Dip balls into melted chocolate and decorate as desired.

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