Sweet Treats

Cake pops

50mins
60Servings

THIS VERSATILE RECIPE IS GREAT FOR KIDS’ PARTIES

ingredients

  • 125 g butter or margarine, softened
  • 250 ml (1 cup) sugar
  • 2 extra-large eggs
  • 5 ml (1 tsp) lemon essence
  • 10 ml (2 tsp) grated lemon rind
  • 500 ml (2 cups) cake flour
  • 10 ml (2 tsp) baking powder
  • 1 ml (pinch) salt
  • 80 ml (1/3 cup) Spur Salad & French Fry Dressing
  • 100 ml milk
GLACE ICING
  • 1L (4 cups) icing sugar
  • 30 ml (2 Tbsp) fresh lemon juice
  • 80 ml (1/3 cup) warm water
  • 5 ml (1 tsp) grated lemon rind
  • A few drops yellow food colouring

Method

  1. Cream butter and sugar together. Add eggs one at a time, beating well after each addition, until light and creamy. Add essence and lemon rind.
  2. Sift flour, baking powder and salt together. Add to butter mixture, alternating with Spur Salad & French Fry Dressing and milk. Mix well until smooth.
  3. Turn out into round silicone trays. Bake at 180°C for about 20 minutes. Cool slightly in the pan before turning out onto a wire rack to cool completely.
  4. For the icing, sift icing sugar. Add lemon juice and enough water and whisk to a smooth, runny consistency. Add lemon rind and colouring. Ice the cake pops on a wire rack, over a tray. Re-use icing that dripped into tray.
  5. When cooled pop a stick into them and serve in paper cups with ribbon or stick them into a cake.
  VARIATION
  1. Omit the lemon glacé icing and use any icing of you choice