Whiz, bang cake pops

Cake pops make a fabulous children's party gift, favour or centre piece. These cake pops have red cake centres for an added wow factor.

I made these cake pops from a Victoria sponge recipe that I coloured red (add the colouring after you have added the eggs and before you add the flour).

Once baked and completely cool crumble the cake in your fingers or using a food processor until the cake resembles fine breadcrumbs. Mix in a half quantity of butter cream to cake until the mixture comes together and you can easily roll it into firm balls.

Take a tablespoon size scoop (30g) and form it into a ball and place them onto a sheet of greaseproof paper. refrigerate the balls for 3-4 hours. Meanwhile melt some candy melts, this should pour off of the spoon easily, if not then loosen with some vegetable oil. Remove the balls from the fridge and dip the end of the stick in the candy melt and stick into the cake balls.

Dip the cake pops into the candy melt until completely covered, tap off the excess and place the stick into either some polystyrene or some regalice to dry.

Decorate immediately with sprinkles, smarties and icing.

Keep refrigerated once covered and they will keep for a week.