Related recipe: Mayonnaise Chocolate Cake
450g store bought madeira cake
2 x 290g packs white chocolate melts
Finely grated rind from 1 orange
¼ cup (60ml) orange juice
1 tbsp vegetable oil
Colourful rainbow sprinkles
Line a large tray with baking paper.
Place cake into a medium bowl; use your fingers to break the cake into crumbs. Melt 1 cup (150g) of the white choc melts in a microwave oven set at 50% power. Heat, stirring every minute, until melted. Pour over the cake crumbs with rind and orange juice.
Mix well with a metal spoon. Take tablespoonfuls of the mixture and roll firmly into balls, then shape into egg shapes. Put balls onto the prepared tray.
Melt remaining white chocolate melts; add oil and tint with food colour.
Dip 1 cake pop into melted chocolate, turning to coat, using 2 small forks to assist. Gently tap on the side of the bowl to remove excess chocolate. Place onto the prepared tray. Repeat with remaining cake pops. Set aside for 15 minutes or until firm.
If there’s any remaining melted chocolate, pour into a zip lock bag; snip corner and drizzle chocolate over cake pops. Sprinkle with rainbow sprinkles.
• Cake pops can be made 3 days in advance and stored in the fridge
• Chocolate cake can be substituted for madeira cake
• Substitute milk chocolate for white chocolate