18 Mar 2017

Vanilla Pop Cakes

Enjoy some chocolate coated, vanilla flavoured pop cakes with this recipe from Jane Asher. Not only do they taste delicious but they look so pretty too.

Ingredients

  • 1 medium egg, lightly beaten
  • 75g caster sugar
  • 75g butter, softened
  • 75g self-raising flour
  • ½ tsp vanilla essence

Method

  1. Pre-heat the oven to 175C (160C fan assisted, 350F). Cream the butter and sugar together until the mix is really pale and fluffy. Stir the vanilla essence into the egg, then gradually add it to the butter/sugar mix, little by little, beating all the time. Fold in the flour.
  2. Rinse the mould with cold water and shake off the excess (no need to grease). Spoon or pipe the mix into the half of the mould without the holes, just up to the top of each shape. Close the mould and press the studs into place.
  3. Bake for 10-12 minutes. Allow to cool for a minute or so, then open the moulds and gently press the cakes out onto a rack to cool completely.
  4. Simply wipe out the mould with kitchen paper and re-fill to bake in batches – this amount will fill it 4-5 times.

To Decorate

cake pops

You will need chocolate for melting and assorted decorations.

Carefully melt a little chocolate over hot water or in the microwave. Dip one end of each stick in the chocolate, then insert into a cake, to about two thirds of the way through. Place in a pop cake holder or some other support and repeat with the other cakes. Put into the fridge or freezer to set and to cool the cakes.

Melt some more chocolate or candy coating – don’t let it get too runny – and gently dip each cake in it, easing the chocolate over it with a teaspoon. Either cover immediately with sprinkles and other decorations or put into the freezer to harden enough to pipe over with more chocolate or icing.

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  • Ramette

    Look like they’d make a good centre piece/ wedding favour at a wedding x

  • John-Paul Simpson

    I find it easy to put a dollop of the mixture into the cases and scrape off the excess with a pallet knife or a normal knife would do as this creates an even bake and shape.

    • Poundland Lynsey

      Great idea, thanks!

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