These fun cake pops are easy to make and great for parties. Grease and line the base of es cream cake 20cm sandwich tin. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
Tip into the cake tin and bake for about 20 mins until risen and golden brown. While the cakes are cooling, make the buttercream. In a large bowl or the bowl of stand mixer, beat the butter and icing sugar together until smooth, add the vanilla extract and milk and beat again. Once the cake is cooled, crumble into large crumbs. Add the butter cream and stir together. Melt the white chocolate in the microwave, blasting it and stirring at 10 seconds intervals until smooth.
Tip the sprinkles into another bowl. Take each of the chilled cake pops and dip into the white chocolate, allowing it to drip off a little over the bowl. Dip into the sprinkles, then stand upright in a mug to dry at room temperature for an hour, or in the fridge for 30 mins. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Pandan cake is a light, fluffy, green-coloured sponge cake flavoured with the juices of Pandanus amaryllifolius leaves.
The cake shares common ingredients with other cakes, which includes flour, eggs, butter or margarine, and sugar. However, the distinct ingredient is the use of pandan leaf, which give the cake its distinct green colouration. The cakes are light green in tone due to the chlorophyll in the leaf juice. Pandan leaf, the green juice acquired from this leaf is used as colouring and flavouring agent in pandan cake. In Southeast Asia, cake-making techniques were brought into the region through European colonization. Indonesia was formerly a Dutch colony, whilst Malaysia and Singapore were British possessions. European colonists brought their cuisine along with them, with the most obvious impacts in bread, cake, and pastry-making techniques.