Preheat oven to 350F. Grease an 8” round cake pan, line bottom with
Place flour, sugar, baking powder, salt and oil
into a freestanding mixer with paddle attachment or in a bowl and mix with an
electric mixer until you get a sandy consistency. Add in the milk and egg, beat until smooth
and well mixed.
Pour mixture into prepared pan and bake for
20-25 minutes, or until cake bounces back when touched or toothpick in center comes
out clean. Cool 5 minutes, remove from
pan, break into large chunks and let cool.
To make buttercream, beat butter, corn syrup, vanilla and salt in a
large mixing bowl until light and fluffy. Gradually beat in powdered sugar and
2 teaspoons of milk. Add additional milk, 1 teaspoon at a time as
needed, to reach desired consistency.
Crumble cake into a large bowl until it
resembles fine breadcrumbs, you can use the mixer for this step, then mix in
some of the frosting, just until the mixture can be formed into small balls
without cracking, don’t make it too moist or the balls will not hold their
shape. Make 1.5” size balls by rolling between your hands, place cake balls on
Follow the directions for your molding/candy
wafers and melt in a double boiler or in a microwave safe bowl. Melt ¼ cup of
the yellow chocolate wafers. Dip the tip
of a lollipop stick into the chocolate and place in the cake ball halfway in,
set on tray. Once you have sticks in every ball, place tray in the freezer for 15
minutes or fridge for 30 minutes to set and firm up the cake balls.
Once pops have chilled, melt remaining yellow
chocolate wafers in a large bowl or double boiler. You can add a dash of oil to loosen up the
consistency if needed, dip each pop in chocolate coating to entirely cover the
ball, making contact with the stick.
Gently twist and roll cake pop and tap off extra coating, once it has
stopped dripping use a cake pop stand or Styrofoam block to stick pops in to
dry completely, leave to set. Continue
with remaining pops until all are covered in yellow chocolate coating.
Prepare for decorating your pops by cutting gummy
candies in half, using some of your yellow chocolate, brush a small amount onto
cut edge and stick onto the cake pop for the Chick “wings”. Add enough chocolate to seal around the edge
of the wing so it is secured. You can
leave like this, or once set, re-dip your pops a second time to hide the gummy
candy in coating completely.
Melt the orange chocolate molding wafers. Using a skewer or paint brush, create the
feet and beak by dabbing a bit of chocolate on your cake pop.
Using black food colouring paint dots for eyes
or melt a small amount of dark chocolate to create eyes.