12 cake pops made with angel cake and chocolate for the ultimate bite-sized treat.
298g Angel Cake
120g Icing Sugar
60g Unsalted Butter, softened
1 tsp Vanilla Extract (be sparing as this could split the chocolate)
1 tsp Milk
150g White Chocolate
150g Milk Chocolate
12 Lollipop sticks
Use a mixer to beat together the butter, icing sugar, milk and vanilla extract until pale and fluffy.
In a separate bowl, break up the angel cake into crumbs and then add into the buttercream and mix until smooth.
Use your hands to roll the mixture into 12 golf-ball-sized balls and place a lollipop stick into each one.
Leave the cake pops to cool for at least half an hour until firm.
When they have hardened, gradually melt the chocolate in the microwave in 30 second blasts until smooth.
Dip the cake pops into the melted chocolate to coat them and cover in smarties or drizzle with chocolate to decorate.
Leave to harden in the fridge and then serve.