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