adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lollipop flower basket cake
0 Likes
Prep Time:
155 minutes
Cook Time:
60 minutes
Total Time:
215 minutes
Impress kids with a showstopping birthday cake!
Ingredients:
  • 2 x 340g packets golden buttercake cake mix or 2 quantities Homemade buttercake (see related recipe)
  • 285.00 gm white chocolate melts, halved
  • 1/2 x 100g packet muskette lollies
  • 80 pink and red mini boiled lollies (see tip)
  • 1/2 x 180g packet lolly raspberries
  • 20.00 ml white sprinkles
  • 15 small pink and red lollipops
  • 10 lolly mint leaves
  • 125g butter, softened
  • 225.00 gm icing sugar mixture
  • 20.60 gm milk
Instructions:
  • Preheat your oven and prepare a 20cm round cake pan by greasing it and lining it with baking paper, leaving a 4cm overhang for easy removal later.
  • Prepare the cake batter according to the packet or homemade recipe. Pour the batter into the pan. Bake for 1 hour or until fully cooked. Allow the cake to rest in the pan for 5 minutes before transferring it to a wire rack to cool completely.
  • Create delicious icing: With an electric mixer, whip butter in a bowl until light. Slowly incorporate the icing sugar mixture and milk, beating continuously until well blended.
  • Trim the top of the cake with a serrated knife if needed, then carefully flip it upside down onto a board.
  • Frost the top and sides of the cake with icing. Arrange melts around the bottom of the cake to create a scalloped edge. Press boiled lollies, alternating colors, into the icing above the melts. Place muskette lollies in a zigzag pattern above the boiled lollies. Repeat with the remaining melts, boiled lollies, and muskettes. Finish by pressing the remaining melts in 2 layers around the top edge of the cake.
  • - Wrap ribbon around wire or pipe cleaners and secure ends with sticky tape to form a curved handle. Insert into cake and tie a ribbon bow at one end of the handle. Decorate inside edge of cake with raspberries, sprinkle white sprinkles on top, and place lollipops on top to create flowers. Garnish with mint leaves and serve.

Similar Recipes