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January 02, 2019
Here’s a recipe to confuse the kids. Not a lollipop, not an icicle, nor a gobstopper on a stick, and it wrangles with your brain when you first bite into cake!
Ingredients:For the cake:100g unsalted butter100g sugar100g self-raising flour2 eggs½ tsp vanilla extract
For the buttercream:150g icing sugar75g butter1 tbsp milk½ tsp vanilla extract
For the chocolate coating and decorations:200g dark or white chocolateHundreds & thousands / sprinkles etc of choice to decorate
Method:For the cake:Preheat oven to 170⁰ C fan. Prepare a 20cm springform cake tin by greasing and lining with parchment paper. Line a baking tray with parchment paper.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time beating in between, then add the vanilla and finally fold in the flour. Pour into the prepared cake tin and bake for appx 18-20 mins, until a skewer inserted comes out clean. Place on a wire rack to cool completely.
Once cooled, crumble the cake. You can do this with an electric beater.
For the buttercream:Beat the icing sugar, butter, milk and vanilla until smooth, light and fluffy. Add the buttercream to the crumbled cake and mix together. Using a scooped measuring tbsp, spoon out a quantity of the mixture and roll into a ball. Place on the lined baking tray and repeat until all mixture is used. Pop a thin lollypop stick about ½ an inch into each ball, then place in the fridge to set for appx 45 mins.
For the chocolate:Just before taking the cake pops out of the fridge, melt the chocolate in a bain marie. Place the sprinkles in a bowl. Dip the cake pop into the melted chocolate, allow excess to drip off and then dip into the sprinkles. Place in a cake pop stand, or anything that will keep the cake pop upright. Once all are ready place in the fridge to set.
Gaby Van Clarke
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Winter gives hair a hard time. Dry cold air outside, dry warm air inside; this seasonal pincer movement rips the moisture from the hairshaft leaving it thin, brittle and up to 3% shorter.
October 27, 2022
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