Vanilla Cake Pops Dipped in White Chocolate

What you need

• 160 g (1 1/4 cups) all-purpose flour
• 1 3/4 tsp baking powder
• 1/2 tsp salt
• 145 g (10 tbsp) unsalted butter, softened; 115 g for the cake, 30 g for the frosting
• 250 g (1 1/4 cups) granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 tsp vanilla extract, 1 tsp for the cake, 1/4 tsp for the frosting
• 190 ml (3/4 cup plus 1 tsp) whole milk, 180 ml for the cake, 2 tsp for the frosting
• 120 g (1 cup) powdered sugar
• 450 g (16 oz) white chocolate, chopped, or white candy coating
• 1 tbsp vegetable oil, to thin the coating
• 24 lollipop sticks
• sprinkles, optional

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Grease a 23 cm (9 in) square cake pan and line the base with baking paper.

2. 2

   Whisk together the flour, salt and baking powder.

3. 3

   Beat 115 g of the butter with the sugar until light and fluffy, about 3 min. Beat in the eggs one at a time, then 1 tsp of the vanilla.

4. 4

   On low speed, add a third of the flour mixture, then half the milk for the cake. Repeat, then finish with the last of the flour mixture, mixing only until smooth.

5. 5

   Scrape the batter into the pan and bake until the top is pale golden and springs back when pressed, 18-22 min.

6. 6

   Let the cake cool completely, about 1 hour, or 20 min in the freezer to speed it up.

7. 7

   For the frosting, beat the remaining butter until creamy, then beat in the powdered sugar, 2 tsp milk and the last 1/4 tsp vanilla until smooth.

8. 8

   Crumble the cake into a large bowl, rubbing it between your fingers until no lumps remain.

9. 9

   Work in the frosting a spoonful at a time with your hands, stopping as soon as the crumbs hold together when squeezed.

10. 10

    Roll level tablespoons of the mixture into smooth balls and set them on a tray lined with baking paper. Chill for 15 min so they firm up.

11. 11

    Melt the white chocolate with the oil in the microwave: 30 seconds first, then 10-second bursts, stirring each time, until smooth.

12. 12

    Dip the tip of each stick into the melted chocolate and push it halfway into a ball. Freeze the tray for 15 min to anchor the sticks.

13. 13

    Dip each pop straight down into the chocolate until fully covered, lift it out and tap the stick gently so the excess drips off.

14. 14

    Add sprinkles while the coating is still wet, then stand the pops upright in a foam block or a heavy glass until set, about 15 min.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.