Easter Egg Cake Pops

01Method

1. 1

   Grease a 20cm loose-bottomed round cake tin and line the base with parchment paper. You will also need 30 lollipop sticks and a polystyrene block pierced to hold the finished cake pops upright.

2. 2

   Heat the oven to 160°C/Fan 140°C/Gas 3.

3. 3

   Beat the butter, golden syrup and caster sugar together using an electric hand mixer for about 2 minutes until light and creamy. Gradually add the beaten eggs, mixing well after each addition. Sift in the flour and fold through with a metal spoon, then stir in the lemon zest, lemon juice and milk until the batter is smooth and drops easily from the spoon.

4. 4

   Transfer the batter into the prepared tin and bake on the middle shelf for 25–30 minutes, until the cake has risen, is golden on top, and a skewer inserted into the centre comes out clean.

5. 5

   Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool fully. Remove the parchment, break the cooled cake into a food processor and blitz to fine crumbs, then tip into a large bowl.

6. 6

   Place the cream cheese, golden syrup and icing sugar into the processor and blitz until smooth. Combine this mixture with the cake crumbs, stirring until evenly moist. Shape into 30 equal egg-shaped portions, arrange on a tray, cover and refrigerate for 1 hour or until firm.

7. 7

   Place the white chocolate in a small, deep heatproof bowl and microwave on medium power for approximately 2 minutes, stirring every 30 seconds until fully melted. Alternatively, set the bowl over a pan of gently simmering water and stir until melted.

8. 8

   Dip one end of each lollipop stick about 1 cm into the melted chocolate, then insert each stick halfway into the centre of a chilled cake ball.

9. 9

   One at a time, dip each cake pop fully into the chocolate, covering right up to where the stick meets the ball to seal it in place. Tap the bowl gently to shake off any excess chocolate, then immediately scatter sugar sprinkles over the surface while the coating is still wet. Stand each pop upright in the polystyrene block and leave for about 30 minutes until set. Repeat with all remaining cake pops. Store at room temperature for up to 2 days or in the fridge for up to 1 week, loosely covered with parchment to prevent sweating. Serve standing in glasses.