Cake Pops

Ingredients
For the cake
100 g butter
100 g castor sugar
1/2 tsp vanilla extract
2 eggs
100 g self-raising flour
For the butter cream
75 g butter
150 g icing sugar
1/2 tsp vanilla extract
1 tbsp milk

200 g melted white chocolate, to dip
sprinkles, to dip

Method
For the cake
Heat oven to 190 degrees C. Grease and line the base of a 7.5" 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.
For the butter cream
In a large bowl or the bowl of a 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 or a desired shape. Transferring the balls to a lined tray or plate, push a lollipop stick into each, keep in the refrigerator for an hour to set.
Melt the white chocolate in the microwave, blasting it and stirring at 10 second intervals until smooth. Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, and then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 minutes. You can also use chocolate colours and decorate the pops as desired.