Apologies for the poor photography my camera developed a problem on the night
This is my first venture into cake pops, I made mine using a lemon flavoured yogurt cake, crumbed and mixed with vanilla buttercream. The cake pop balls are shaped by hand into balls which then have a stick pushed through them which has been dipped into white chocolate so that it sets inside the cake pop. These are then left to set and firm up in the fridge.Once your cake pops are firm and cold you are ready to finish them off , I dipped them in melted white chocolate and decorated with silver balls but you could use any sprinkles you like.
The victoria sponge is an all in recipe and is very easy and produces reliable results, I just added lemon oil for a more intense lemon flavor. The inspiration for the lemon curd, cream and crumbled meringue filling comes from Fiona Cairns.
What you need for the main cake
- 175g Self raising flour
- 175g butter - soft
- 175g caster sugar
- 1tsp baking powder
- 3 eggs- beaten
- 1 tsp vanilla paste
- Whizz up all the ingredients in your food mixer
- Scoop in to 2 prepared pans and bake for approximately 20 minutes until lightly golden and cooked through when tested with a skewer
- Remove from oven and allow to cool slightly before removing from the tin and cooling fully on a wire rack
- Once cool fill with your choice of fillings, I used a generous layer of lemon curd, freshly whipped cream and crumbled meringue.
- I then covered with white fondant and sprayed it with a sliver shimmer spray.
