Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cream
Salted Butter (1/2 cup)
and
Caster Sugar (1/2 cup)
until light and fluffy.
Step 3
Crack in
Eggs (2)
one at a time and mix well.
Step 4
Then, drizzle in
Strawberry Syrup (1/2 Tbsp)
and
Rose Petal Simple Syrup (1 Tbsp)
.
Step 5
Stir in
All-Purpose Flour (1 cup)
and mix until there is no visible dry flour.
Step 6
Add in
Milk (1 Tbsp)
and mix once again.
Step 7
Lightly grease your Cake Lollies Pan with some
Vegetable Oil (as needed)
.
Step 8
Pipe out your batter neatly into the mold.
Step 9
Bake it in a pre-heated oven of 350 degrees F (180 degrees C) for about 15 minutes.
Step 10
Let it cool completely before coating. Then place in the freezer prior before dipping.
Step 11
Melt some
Pink Candy Melts (as needed)
with some
Vegetable Shortening (as needed)
to thin out the mixture for coating.
Step 12
Dip each Cake Lollie in the mixture and lightly shake it out to smooth out the surface.
Step 13
Place on a parchment paper. Cover any imperfection with some
Edible Flakes (to taste)
.
Step 14
Quickly drizzle over some melted white chocolate and decorate with some
Sprinkles (to taste)
.
Step 15
Place it in the fridge to set and sprinkle some
Edible Glitter (to taste)
for final finishing.
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