Golden snitch cake pops

Golden Snitch cake pops

Make like a champion Seeker and catch one of our sparkly winged winners!

By , 23 February 2016
Golden Snitch cake pops
  • Ready in: 60 mins
  • Serves: 18
  • Price: 63p per serving
Nutritional Info
Each 71g serving contains
  • Cals 301
    15%
  • Fat 14.2
    20%
  • Sat Fat 8.5
    43%
  • Sugar 31.2
    35%
  • Salt 0.28
    5%
of your reference intake.
Typical energy values per 100g: 1774kJ/424kcal.
Ingredients
  • 125g butter
  • 150g golden caster sugar
  • 2 eggs
  • 3tbsp milk
  • 175g self raising flour
  • 100g vanilla frosting, plus 1tbsp extra
  • 200g Asda White Chocolate
  • 50g white ready to roll icing
  • Dr. Oetker Shimmer Spray Gold
  • 18 cake pop sticks
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a large cake tin.

  • In a bowl, cream the butter and caster sugar together until light and fluffy. Beat in each egg slowly, one at a time, then beat in the milk and flour.

  • Pour the cake mixture into the lined tin. Bake for 40 mins or until the top springs back when lightly pressed. Turn out and leave to cool on a wire rack.

  • Crumble the cake into a bowl and mix with the frosting. Shape into 18 balls and chill for at least 1 hr, then carefully put each one on a cake pop stick.

  • Melt the white chocolate and dip the cake pops in, one at a time – make sure they’re coated all over. Leave aside until completely set.

  • Meanwhile, roll out the white icing, cut into pairs of wings, and use the tip of a cocktail stick to mark on the ‘feathers’. Stick to each cake pop with a dab of the extra frosting. Leave to set hard for 30 mins.

  • When set, spray the cake pops and wings with the sparkly gold shimmer. Allow to dry, then serve.