July 2nd, 2021

Ingredients

113g/ 4oz caster sugar
113g/ 4oz margarine
113g/4oz self-raising flour
3 eggs
340g Yellow Candy Melts
Lime green sprinkles
White decorating icing pen

Method

Mix ingredients and fill the bottom of the cake pop mould ¾ of the way up and place the other mould on top.

Place in a pre heated oven at 180°C/ 356°F for 20 minutes.

Once cooked remove the mould from the oven, and allow the cake balls to completely cool before gently removing the top mould to the cake balls.

Prepare a small amount of the candy melts then dip each pop sticks before inserting about 15mm into a cake ball then place in the fridge for about 2 hours to set.

Once the pops are set, prepare the rest of the candy melts and carefully dip each pop into the topping, gently turning as you go to get a smooth coating. Hold the coated pop over a clean bowl and gently shake the sprinkles over the coated pop before the topping sets.

Refrigerate for another hour to let the topping set then decorate with the icing pen.