Friday , June 18 2021
Cake Pops from Beautiful Brunches 1

Cake Pops from Beautiful Brunches

Beautiful Brunches | FInd them on Instagram and Facebook

Cake Pops from Beautiful Brunches 2

Sophie Stapleton of Norfolk’s Beautiful Brunches indulges us with these Cake Pops – a perfect Easter treat

Beautiful Brunches is a new start up business based in west Norfolk and run by Sophie Stapleton. She and her young family love brunch and her new business reflects this passion, delivering tasty brunches, and more, within a 20-mile radius of her home for free.

Prices start at £25. Expect croissants, pastries, pancake stakes, mini doughnuts and more. Full details available on their social media platforms.

INGREDIENTS

FOR THE CAKE
100g of butter
100g of caster sugar
½ tsp of vanilla extract
2 eggs
100g of self-raising flour
FOR THE BUTTERCREAM
75g of butter
150g of icing sugar
½ tsp of vanilla extract
1tbsp of milk
200g of white chocolate, melted, to dip
Sprinkles, to dip

METHOD
First make the cake. Heat oven to 190°C/170°C 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 minutes 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 lollipop 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.

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