How to make Easter bumblebee cake pops
Fancy doing some baking with the kids this Easter but can't bear the thought of another batch of egg nest cakes? Then these fun and delicious bumblebee cake pops are for you
For the vanilla sponge:
- 3 eggs
- 175g self-raising flour
- 50g caster sugar
- 175g softened butter
- 1 tsp vanilla extract
- 1 tsp baking powder
For the buttercream:
- 60g full fat cream cheese
- 150g icing sugar
- 50g very soft butter
For the decoration:
- 500g icing sugar
- 2 tsp turmeric
- ½ lemon (juice only)
- 7-10 tsp water
- 200g milk chocolate
- White chocolate buttons
- Jelly beans (optional)
- Lolly sticks
Making the cake:
1. Preheat oven to 190°C/fan 170°C/gas mark 5. Grease and line a 20cm cake tin.
2. Begin by preparing the sponge cake. Sieve the flour into a bowl and add the remaining ingredients. Whisk until smooth using a hand mixer.
2. Spoon the cake mix into the tin and level out the mixture. Bake in the centre of the oven for 20-25 minutes or until golden and springy.
3. Once cooked, remove from the tin and leave on a wire rack until completely cool.
Rolling into cake pops:
1. Make the buttercream. Combine the ingredients in a bowl and beat together using a wooden spoon until smooth and creamy.
2. To assemble the cake pops, crumble the vanilla sponge into a large bowl, aiming for the texture of coarse breadcrumbs.
3. Add the buttercream a heaped spoonful at a time, mixing well until the cake and buttercream come together to form a dough-like mixture – you may not need all the frosting, as the texture should still be a little bit crumbly.
4. When it reaches this stage, bring together the mixture with your hands and roll it into small oblongs. Arrange these across a baking tray lined with cling film and chill in the fridge for 1 hour.
Decorating the cake pops:
1. Sift the icing sugar into a bowl and add the turmeric – add more for a stronger colour but remember if you do, the flavour will also come through more strongly.
2. Beat the liquids into the icing sugar until combined and the mixture thickens into a glossy icing.
3. To decorate, put one dough into the yellow icing bowl and fold over the icing with a spoon; then take it out of the bowl and rest on a tray. Repeat with all the cake pops and chill overnight to set.
4. Meanwhile, melt the milk chocolate and place in a piping bag. Snip the corner off the piping bag and use to pipe stripes across the bees. Use white icing or sweets for the eyes and pipe dots onto them to create pupils on the eyes and smiling expressions. Using a butter knife, make a small slit for the wings on the bee’s back and push in white chocolate button wings. Insert lolly sticks and serve.
Be sure to check out more brilliant spring recipes over at Lidl.