Directions

1. Add your softened butter to the mixing bowl along with the sugar, beat with the butterfly whisk inserted for 2 minutes / speed 3 / stir. Scrape down the sides of the mixing bowl.

2. Break your eggs into a small bowl then add your vanilla and milk to the beaten eggs. Beat the batter mix again for 2 minutes / speed 3 / stir. Whilst spinning, slowly add the egg mix a little at a time through the hole in the lid till fully incorporated. Scrape down the sides.

3. Add your flour, baking powder and cocoa powder to the mixing bowl. Mix for 30 seconds / speed 3 / stir. Line baking paper in a 7 inch cake tin, either rectangular or round, that fits inside the deep steaming tray. Empty the batter into the prepared cake tin and add it to the deep steaming tray. Then clean out the mixing bowl well.

4. Add the water to the mixing bowl and attach the steaming set. Steam the cake for 25 minutes. Once steamed, remove the lid and allow the cake to cool down fully. Clean out the mixing bowl.

5. Once your cake is cold, break up the sponge mix and add it to the mixing bowl along with the chocolate frosting. Mix the filling for 30 seconds / speed 3 / stir. Roll the filling out to 24 balls then stick pop sticks into the balls. Refrigerate for 30 mins to allow the cake pop to firm up.

6. While your cake pops are chilling, add white chocolate to the mixing bowl and melt for 5 minutes / 150°F|65°C / speed 3. Once melted, pour the white chocolate into a small bowl and reserve for later.

7. Once the cake pops are cold, dip them into the warm white chocolate and shake off the excess. Add some sprinkles or popping candy onto the top and allow the chocolate to harden.

8. Enjoy your cake pops! These are also great with any flavor of cake. You can also use a store-bought cake for this recipe.