Valentine’s Cake Pops

1. Heat the oven to 180°C/Gas 4. Grease and lightly flour each cavity in the top and bottom of the cake pop mould and place the bottom red part on a baking tray.
2. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
3. Spoon the mixture into each cavity on the bottom section, then securely attach the top, clear part and bake for 15-20 minutes until risen and golden brown. Test to see if they’re ready by inserting a cocktail stick through the holes in the top of the mould – the stick should come out clean when the cake pops are baked.
4. Once baked, remove from the oven and allow the cake pops to cool completely before removing them from the mould. Insert a cake pop stick into each fully cooled cake pop.
5. To decorate, first place the heart-shaped sprinkles in a bowl. Melt the white chocolate in a bowl in the microwave, heating it on high for 10-second bursts and then stirring after each burst, until smooth. Take each cake pop and dip into the white chocolate, allowing the chocolate to drip off a little over the bowl.
6. Before the chocolate dries, dip some of the cake pops into the bowl of sprinkles. Stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 minutes.
7. For the iced decorations, allow the chocolate coating to dry completely on the remaining pops, then use a piping bag filled with coloured icing or melted chocolate to pipe designs onto them and allow to dry.

Tip: You could also add a scattering of dried raspberries instead of sprinkles.