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Lollipop Cake



  • 650g all-purpose flour
  • 400g caster (superfine) sugar
  • 4.5 tsp baking powder
  • 3/4 tsp salt
  • 190g unsalted butter, softened
  • 560ml of milk
  • 3 large eggs
  • 190ml vegetable oil
  • 3 tbsp Greek yogurt (can substitute with sour cream)
  • 1.5 tbsp vanilla bean paste
  • 1 cup funfetti sprinkles
  • Crumb Coat frosting
  • 1 batch American buttercream frosting (www.thescranline.com)
  • 1 tsp passionfruit flavouring
  • 3 drops pink food gel

Blue Frosting

  • 1 batch American buttercream frosting (www.thescranline.com)
  • 1 tsp boysenberry flavouring
  • 5 blue food gel


  • 1 cup chocolate sauce
  • ½ cup funfetti sprinkles
  • Assorted lollipops


  1. Crumb Coat Frosting
  2. Add pink food gel and passionfruit flavouring to the frosting and mix until well combined. Add to a large piping bag and set aside.
  3. Blue Frosting
  4. Add blue food gel and boysenberry flavouring to the frosting and mix until well combined. Add to a large piping bag and set aside.
  5. Cake
  6. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 7” cake tins with oil spray and line the bottom with baking paper. Set aside
  7.  Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
  8.  Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  9.  Add the eggs, milk, oil, Greek yogurt and vanilla bean paste. Mix on low speed until no dry ingredients are showing. Scrape down the bowl, add funfetti sprinkles and fold until well combined.
  10.  Fill two 7” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  11. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  12. To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 6 layers of cake.
  13. To crumb coat your cake, add a dab of frosting the pink crumb coat frosting onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  14. Add frosting to a piping bag and frost a ring around the top of the cake. Fill the centre with more frosting. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
  15. Add more frosting around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  16. Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can. This should just be a neat, thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the final layer of frosting. Chill for 2 hours or overnight.
  17. To add blue frosting pipe a ring of frosting around the bottom of the cake and continue piping around the cake until you reach the top. Add some frosting on top. Use a small offset spatula to smoothen out the top of the cake as best as you can. Don’t worry about getting it perfect because we’re going to come back to it.
  18. Use a cake scraper to scrape the frosting around the sides and top of the cake until they’re smooth.
  19. Add funfetti sprinkles to the bottom of the cake. Drizzle chocolate sauce on the top of the cake, allow it to drizzle over the sides of the cake.
  20. Fit the end of a piping bag with a Wilton 1M piping tip and frost some swirls on top of the cake. Sprinkle some funfetti sprinkles on the swirls. Finish by inserting lollipops into the cake.

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