1 tub of vanilla frosting (available at all supermarkets)
400g left over hollow Easter eggs
To make the vanilla cake : 1. Preheat oven to 180C, gas 4. 2. Lightly grease and flour a 25cm round cake tin or a 20cm square cake tin. 3. Cream the butter and sugar until it turns pale and fluffy – about 5 minutes. Mix the vanilla extract into the creamed butter and sugar. 4. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk. 5. Pour the mixture into the already prepared tin and bake for 35-45 mins, or until a cocktail stick inserted into the centre of the cake comes out clean. Once baked, leave the cake to cool on a wire rack.
Crumble the cake thoroughly in a large mixing bowl. It’s best to do this by hand as it gives a finer crumb, but you can also use your food processor. You may want to remove the crusts of the cake with a sharp kitchen knife first to avoid any lumps.
Once you have crumbled the cake take a teaspoon of the icing and mix it in, slowly but surely the crumble mixture will come together, keep adding a little of the icing at a time (If you add too much it goes all sticky and hard to work with).
Wrap the mixture in cling film and chill for at least 1 hour. The mixture should be firm but not too hard when it’s ready to work with.
Break off a small piece of the mixture about the size of a ping-pong ball and roll into a ball with your palms. It doesn’t have to be perfect. Place each ball on a tray lined with baking paper. Refrigerate for 15-20 minutes, or until they are firm.
Meanwhile, prepare your left over Easter eggs. Place the eggs in a bowl over a pan over boiling water. Stir gently until you get a smooth chocolatey mix.
Take a lollipop stick and dip one end about 20cm deep into the melted chocolate. Immediately insert the stick into the top centre of each cake ball about halfway through. Don’t insert it too deep or too shallow. Place on a tray lined with baking paper to set. It should take 1-2 minutes for the chocolate to set.
To dip cake pops, make sure the bowl is deep and quite full with chocolate so you don’t need to tilt it. Hold an undipped cake pop by the stick and dip fully into the chocolate. When dipping, be sure to cover right to the top of the stick to secure the pop in place
You can either decorate with sprinkles or sugar decorations before the chocolate has set or leave the cake pops to dry completely if you’re making a more elaborate design.