Makes about 30
Ingredients
- Hot Milk Sponge
- 4 extra-large eggs
- 300 ml (250 g) castor sugar
- 500 ml (280 g) Snowflake cake flour
- 15 ml baking powder
- 1 ml salt
- 250 ml milk
- 100 g butter or margarine
- 5 ml vanilla essence
- Icing
- 100 g butter or margarine, softened
- 500 ml (250 g) icing sugar, sifted
- 10 ml vanilla essence
- about 30 ml milk
- Pops
- 300 g white or dark chocolate melted (or half and half)
- Wooden sticks
Ingredients
- Sponge:
- Beat eggs and sugar together until light and creamy.
- Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.
- Heat milk and butter in a small, heavy based saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
- Add milk mixture to cake mixture and mix well. Spoon into two greased 20 cm round cake pans.
- Bake in a preheated oven at 180 °C for 25 – 30 minutes. Cool on a wire rack.
- Icing:
- Cream butter and icing sugar. Add essence and just enough milk to make a smooth, spreadable consistency.
- Place sponge cake into food processor to make crumbs. Add icing, mix well and roll heaped tablespoons full of mixture into balls.
- Pops
- Insert sticks into pops and chill in the freezer for an hour.
- Dip balls into melted chocolate and decorate as desired.
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