Sparkly Cake Pops
Ingredients
- Cake:
- 1/4 cup All Vegetable Shortening
- 2/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup Robin Hood® Original All Purpose Flour
- 1/2 tsp baking powder
- Pinch salt
- 1/3 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
- Icing:
- 1/4 cup butter, softened
- 2 cups icing sugar
- 1/4 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1/2 tsp vanilla extract
- Colourful sprinkles and any other of your favourite toppings for rolling
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease an 8” x 8” (2 L) baking dish with butter. This will keep your batter from sticking to the dish.
Cake
Step 2:
Beat shortening and sugar, in a medium bowl, until light and fluffy. Add egg and vanilla and beat well.
Step 3:
Combine flour, baking powder and salt in a separate large bowl. Add half of flour mixture to wet ingredients. Add evaporated milk and then remaining dry mixture. Mix well. Pour batter into prepared dish.
Step 4:
Bake in preheated oven 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Remove from oven and let cool.
Icing
Step 5:
Place all ingredients in small bowl of electric mixer. Beat well until smooth.
Step 6:
Place cake, when cold, in a large bowl. With clean fingers, a pastry blender or fork, crumble the cake into small crumbs.
Step 7:
Stir in icing and keep smushing away. The icing will make the cake crumbs stick together. Once completely incorporated, place a tbsp (15 mL) of mixture into the palm of your hand and roll into balls.
Step 8:
<b>Decorating time!</b> Roll your pops into the sprinkles and other toppings of your choice.