BUBBLY CAKE POPS

Cake 1 box strawberry cake mix 1 ¼ cups Lindauer Special Reserve Rosé ¹/³ cup vegetable oil 3 eggs 450g white cake frosting Chocolate Shell

700g white chocolate melting wafers or chocolate chips 2 tablespoons vegetable oil 1/2 teaspoon lemon extract

1 Preheat oven to 180 degrees celcius. Spray a cake tin with non-stick spray.

2 In a mixer, beat cake mix, Lindauer, oil, and eggs at medium speed until smooth. Pour batter into prepared tin. Bake according to package directions. Once cool, slice cake into squares.

3 Crumble squares of cake into a bowl. Add frosting to the cake crumbles and mix until evenly combined. Cover and place the bowl in the refrigerator for at least two hours or overnight.

4 Line a baking tray with wax paper. Using your hands, form round balls with the mixture. Place on wax paperlined baking sheet, and refrigerate for two hours.

5 Melt chocolate in the microwave on 30- second intervals, stirring between each, until smooth. Stir in the vegetable oil. Drop balls one at a time into the melted chocolate, use a fork to scoop them out. Transfer to wax-lined sheet. Let them harden completely and decorate as you wish.