BEST CHOCOLATE FOR CAKE POPS RECIPES

Steps:

• First make the cake. Heat oven to 190C/170C fan/gas 5. Grease and line the base of a 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Tip into the cake tin and bake for about 20 mins until risen and golden brown. Set aside to cool completely.
• While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Take chunks of the cake mixture and roll into balls, transferring each ball to a lined tray or plate, push a lollypop stick into each, then put into the fridge for an hour to set.
• Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins.

Steps:

• Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined. In another large bowl whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined.  Pour into prepared pan and bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely.  Crumble cooled cake into the frosting and stir until completely combined.  Form cake mixture into tablespoon sized balls. Place on a tray and refrigerate until firm, 1 hour.  In a deep sided bowl, melt white chocolate and coconut oil in 30 second intervals until melted.  Dip the tip of a lollipop stick into the melted chocolate and then insert into chilled cake balls (this keeps the cake pop from falling off). Repeat with remaining cake pops.  Dip cake pops into melted chocolate and shake off excess chocolate and decorate with sprinkles. Place on a parchment lined baking sheet to dry or stick into a styrofoam block to prevent smudging the chocolate.  Refrigerate until hardened, 15 minutes.