Cake Pops

You Will Need:

• Silicone Cake Pop moulds
• Dawn^® Scoop & Bake Batter - Double Chocolate / Banana and Toffee (or any flavour you want!)
• Dawn^® Chocolate Fudge Icing
• Dawn^® White Fudge Icing
• Dawn^® Toffee Fudge Icing
• Sprinkles – as many as you want
• YIELD: 1 x 2kg tub = 90 x Cake Pops (20 – 22g)

Directions

• To begin, mix around the Dawn^® Scoop & Bake batter with a spatula or spoon.
• Scoop the batter into each cake pop mould to fill the cavity.
• Bake at around 160°C for 20-25 mins.
• Allow the lollipops to cool and insert a stick to hold each one.
• Warm the Dawn^® Fudge Icings to 50°C.
• Dip each cake pop into the icing, cover and sprinkle or dip further into chopped nuts, toffee fudge pieces, cocoa powder, chocolate curls, colourful sprinkles or sugars.

Try using melted chocolate as an alternative coating for the cake pops and experiment with different decorations.

Then display and sell!