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Kim-Joy’s recipe for lion cake pops
A dessert you can take pride in
These are great fun to make. And they last a good while, as the buttercream keeps the cake very moist, and this is sealed in with a thin layer of chocolate. If you want to decorate them in a rush, just dip the pops in melted chocolate and scatter on sprinkles before it sets. You will need cake pop sticks.
Makes: 12-16
For the cake:
100g butter
100g caster sugar
1 tsp vanilla bean paste
100g egg (about 2 medium eggs)
130g self-raising flour
1-2 tbsp whole milk
For the buttercream:
70g butter
140g icing sugar
1 tsp vanilla bean paste
1-2 tbsp whole milk
For the coating:
Either 250g white chocolate and a little yellow food dye (oil-based and chocolate-safe), or 250g yellow candy melts/compound chocolate
To decorate the faces:
Orange candy melts
Fondant: black, white, brown, yellow
Edible pen
