Kambrook Little Chefs KLC3CP, Instruction Booklet

Page: 16 / 20

15
Rainbow Cake Pops
Makes 24
60g butter, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 x 59g free range egg
1 teaspoon baking powder
¾ cup plain flour
1
⁄
3
cup milk
1 tablespoon 100’s and 1000’s
1.
Preheat cake pop maker until the
ready light illuminates.
2.
Using an electric mixer, beat the
butter, sugar and vanilla in a bowl
for 1 minute or until light and fluffy.
Add egg and whisk well to combine,
approximately 30 seconds.
3.
Fold through the baking powder, flour,
milk and 100’s and 1000’s until just
combined.
4.
Add a heaped teaspoon of mixture to
each cake pop well and close the lid
for 5–6 minutes.
5.
Remove using heatproof tongs and
place onto a cake rack to cool.
Tropical Cake Pops
Makes 24
60g butter, softened
½ cup caster sugar
1/2 teaspoon pineapple essence
1 x 59g free range egg
1 teaspoon baking powder
¾ cup plain flour
1 tablespoon desiccated coconut
1
⁄
3
cup milk
1.
Preheat cake pop maker until the
ready light illuminates.
2.
Using an electric mixer, beat the
butter, sugar and essence in a bowl
for 1 minute or until light and fluffy.
Add egg and whisk well to combine,
approximately 30 seconds.
3.
Fold through the baking powder, flour,
coconut and milk until just combined.
4.
Add a heaped teaspoon of mixture to
each cake pop well and close the lid
for 5–6 minutes.
5.
Remove using heatproof tongs and
place onto a cake rack to cool.