Pride cake pops
350g sponge cake
150g cream cheese
1/2 teaspoon vanilla essence
250g icing sugar
500g white chocolate
In a mixing bowl, break up the sponge to a fine crumb.
Add the cream cheese and vanilla and mix to form a soft ball
Divide the mixture into 10 and roll into a neat rounds and place on a tray and chill for 30 minutes.
While these are chilling, melt your white chocolate and set aside.
Taking a lollipop stick, dip the end in chocolate and press into the chilled cake balls and place back in the fridge for 5 minutes, this will adhere the stick to the cake ball.
Once cold dip the cake in the melted white chocolate and place upright in a jar to set.
Once the chocolate is setting, whisk the icing sugar with a drop of water until a thick consistency is reached.
Divide into the amount of colours you need and add the food colouring paste and mix, you can pipe or drizzle the different colours over the set white chocolate and serve.