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1
First, make a round vanilla sponge cake.
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2
Preheat the oven to 180C (350F / Gas 4).
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3
Grease and line a 20cm (8in) round tin (pan) with a little softened butter and baking parchment.
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4
Cream together the butter and sugar until light and fluffy using an electric whisk or freestanding mixer.
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5
Add the eggs one at a time, beating well between each addition.
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6
Add the vanilla extract.
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7
Sift the flour into the mixture and fold in gently with a large spatula until incorporated.
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8
Tip the mixture into your prepared tin (pan) and level the surface with the back of a spoon.
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9
Bake for approximately 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
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10
Allow to cool in the tin (pan) for 5 minutes before transferring to a wire rack to cool completely.
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11
Now you're ready to make the cake pops.
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12
Removing any crusty edges, crumble the cake in a food processor or by hand, until you have fine crumb-like consistency.
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13
Make the buttercream: first, whisk the butter with an electric whisk until light and fluffy.
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14
Gradually beat in the sifted icing sugar and vanilla, adding milk as needed, until well incorporated and soft.
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15
Mix the resulting buttercream in with the cake crumbs (initially with a spoon, but then best done with your hands) until the mixture all comes together smoothly.
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16
Use an ice-cream scoop to measure out the mixture and then roll each scoopful into a ball with your hands.
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17
Place the balls on a baking tray in the freezer for 15 minutes to harden.
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18
Meanwhile, melt the Candy Melts in a tall thin microwaveable container, following the instructions on the packet.
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19
Add a couple of spoonfuls of sunflower oil to the melted chocolate to thin it if necessary, and stir.
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20
Dip about 1cm (3/8in) of each lollipop stick into the melted chocolate, insert into the cold cake pops and set aside to harden.
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21
Leave to rest for around 10 minutes before dipping each cake pop into the chocolate.
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22
Try to do this in one fluid motion, ensuring the cake pop is fully covered before removing it from the chocolate.
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23
Tap the stick gently on the side of the container to remove any excess chocolate.
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24
If decorating with sprinkles, do so immediately otherwise they will not stick properly.
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25
If decorating with cut-outs, leave the cake pop to set in an oasis or polystyrene block before securing the decoration with a dab of melted chocolate.
