EASTER EGG CAKE POPS

You will find cake pop sticks in the baking aisle. Wrap finished pops in Cellophane.

Hands-on time 1hr 10min. Cooking time about 5min. Makes 20

400g (14oz) Madeira cake

FOR THE FROSTING

50g (2oz) unsalted butter, softened

50g (2oz) full-fat cream cheese, we used Philadelphia, at room temperature

75g (3oz) icing sugar, sifted

TO DECORATE

300g (11oz) white chocolate

1tsp sunflower oil Pink food colouring (optional)

20 lollipop sticks Sprinkles and edible confetti

1 Crumble the cake into a food processor and pulse to fine crumbs. In a large bowl, beat the frosting ingredients together until light and fluffy. Add the cake crumbs and stir until the mixture comes together in a dough-like ball.

2 Roll the mixture into 20 ovals about 25g (1oz) each. Chill for 1hr.

3 Melt the white chocolate in a bowl set over a pan of barely simmering water; stir in the oil. Put half the chocolate into a second bowl. Sit both bowls in larger bowls of lukewarm water to keep the chocolate runny. Stir drops of food colouring, if using, into one portion until pale pink.

4 Use a piece of polystyrene or a shoe box lid with holes poked into it as a drying rack for the cake pops. Dip a lollipop stick into the melted chocolate and push halfway into the cake pop. Put into the drying rack to dry for 5min. Dip a cake pop into the melted chocolate, turning to coat in a thin layer. Hold the cake pop pointing downwards to let excess chocolate run off. While still wet, decorate with sprinkles and edible confetti. Put in the drying rack to dry, wiping excess drips off the sticks with kitchen towel. Chill until set.

PER SERVING 269cals, 3g protein, 15g fat (9g saturates), 31g carbs (25g total sugars), 0g fibre

GET AHEAD Assemble and decorate the cake pops up to 3 days ahead. Once set, store them in an airtight container in the fridge. Remove and wrap them in Cellophane 1hr before serving.