Rattle Cake Pops

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These rattle cake pops are perfect for a baby shower treat. They can be any colour you like, just use a different food colouring in the white chocolate.


  1. Preheat the oven to 170°C (150°C, gas mark 3) and line a muffin tin with muffin cases.

  2. To make the sponge; place the flour, sugar, baking powder and butter into a bowl and mix with an electric mixer until you get a sandy consistency.

  3. Whisk the milk and egg together in a jug then slowly add to the flour mixture and beat until smooth and well mixed.

  4. Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, until the sponge bounces back when touched or when a skewer comes out clean. Cool on a wire rack, then leave in the fridge overnight to stale.

  5. To make the buttercream, place the butter in a large bowl and cream until pale and fluffy, then add the icing sugar and beat until smooth. Add the milk and vanilla extract then beat until light and fluffy.

  6. Remove the cakes from the fridge and crumble into a large bowl until it resembles fine breadcrumbs, then mix in some of the buttercream until the mixture can be formed into small balls.

  7. Form balls of the mixture by rolling between your hands, then place on a baking tray and put in the fridge for 15-20 minutes. You should get about 20 balls.

  8. Melt the white chocolate then remove from the heat and add the food colouring until you have a colour you are happy with. Next dip a lollipop stick into the melted chocolate and push into the cake ball. Once you have sticks in every ball, dip each one in chocolate to entirely cover the ball, immediately decorate with coloured sprinkles and leave to set.

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