Golden Snitch cake pops
- 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
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.