To see if it’s ready, squeeze a little of the mixture in your palm – it should be pliable and not crumble. Keep mixing until you have a fudge-like texture. (You may not require all of the frosting, depending on how moist your cake is, so use a little at a time). Once you have crumbled the cake, add in one heaped tablespoon of cream cheese frosting at a time, and mix with the crumbs. Remove the crust of the cake with a sharp kitchen knife first to avoid any lumps. (It’s best to do this by hand as it gives a finer crumb, but you can also use your food processor). To make the cake pops, crumble the vanilla cake finely in a large mixing bowl.
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Refrigerate the cream cheese frosting for 30 mins. Finally, mix in the remaining 1 tsp vanilla extract. Gradually add the icing sugar, continuing to cream until light and fluffy. To make the cream cheese frosting, cream the remaining 80g unsalted butter and cream cheese together. Pour the mixture into the prepared tin and bake for 35 to 45 mins, until a light golden brown. Repeat with the remaining flour and milk. Add half the self-raising flour and then half the milk and mix until fully combined. Mix 1 tsp vanilla extract into the creamed butter and sugar.Īdd the eggs, one at a time, mixing well between each addition.
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To make the vanilla cake, cream 120g unsalted butter and the caster sugar for approximately 5 mins until it turns pale and fluffy.
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Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin. Preheat the oven to 180☌/350☏/Gas Mark 4. Child development stages: Ages 0-16 years.