Vanilla and Strawberry Cake Pops

So my cake pop obsession continues. They still look very rustic, but hay, they taste yummy and thats the main thing. Plus they contain fruit, so must be good for you, right?

If you have left over cake then use that, even if its slightly stale it is still fine to use. However, I never have left over cake in my house (I swear I have cake eating fairies), so for this – I needed to make one.

Ingredients

6oz Baking Margarine

6oz Caster Sugar

3 Eggs

6oz Self Raising Flour

1tsp Vanilla Extract

Method

Preheat your oven to 150°C/300°F/ Gas Mark 2.

Cream together the margarine and sugar until light and fluffy. Add in your eggs (remembering to add in a table spoon of your flour at the same time to avoid your mixture splitting). Bring together and add the remaining flour. Finally, add in your vanilla extract and combine.

Line a 7 inch tin with greaseproof paper. Add the mixture into the tin and bake for about an hour.

Once cooked, pop onto a wire rack and take the cake out of the tin – being very careful to not burn yourself, this will allow your cakes to cool quicker. Leave for about 30 minutes, or longer if you can.

Whilst waiting for your cake to cool, you can prepare your Strawberries.

Melt a small amount of white chocolate in the microwave on the defrost setting. Dip in the cake pop sticks and insert into your Strawberry. Place them into a cake pop holder if you have one (I brought mine from the local pound shop – bargainous), and leave to set.

Once the Strawberries are done, make up some buttercream

Buttercream

125g Butter

250g Icing sugar

Splash of milk

Cream the butter and icing sugar together and add in a splash of milk to achieve your desired consistency.

Once you cake has completely cooled, crumble some into a bowl, add in some of the buttercream and mix together.

Get your hands in the mixture and begin to mould some of the cake and buttercream mixture around the strawberries, making sure that the sponge mixture is firm around the Strawberry.