Additional Ingredients

100 grams	Butter Unsalted at room temperture
100 grams	Dulce de Leche
350 grams	Golden Icing Sugar (Billington's)
1 tsp	Vanilla Extract (Nielsen-Massey)

Further Additional Ingredients

450 grams	White Chocolate (Silver Spoon Create)
	Sprinkle Decorations
24	lolly sticks
	Polystyrene block

How to make Toffee Cake Pops

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1. To bake sponge; preheat oven to 180 degrees. Lightly grease a 10” round or square baking pan with non stick baking spray. Beat butter and sugar together until light and fluffy (about 5 mins). Lower the speed to medium, add the eggs one at a time, keeping a one minute gap between each one. Throw in the vanilla extract. Sift the flour with the baking powder. On low speed add half the dry ingredients, then half the milk, repeat. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.
2. To make frosting; Beat the butter and dulce de leche together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla
3. Combine cake and frosting; once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the frosting until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour
4. Line a baking tray with parchment paper. Remove cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 mins or until balls are firm
5. Remove cake balls from fridge. Melt a small amount of chocolate. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping.
6. Melt the remaining chocolate. Holding by the stick, gently dip each cake ball into the chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice. Insert into a polystyrene block to dry.

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