Wedding Cake Pops with White Roses

VANILLA CAKE:
 
This light and fluffy vanilla cake makes a delicious base for a simple cake pop. Combine with classic vanilla cream cheese frosting for a wonderful buttery flavor.
 
Makes enough for approx. 20 medium cake balls
 
1/2 cup unsalted butter, softened, plus more for greasing
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
1-1/3 cups self-rising flour, sifted
4 tablespoons milk, at room temperature

Preheat the oven to 350°F (180°C). Lightly grease and flour a 10-inch (25-centimeter) round cake tin or an 8-inch (20-centimeter) square cake tin. Cream the butter and sugar until it turns pale and fluffy. Mix the vanilla extract into the creamed butter and sugar. Add the eggs, one at a time, mixing well between each addition. Add half the flour and then half the milk and mix until fully combined. Repeat with the remaining flour and milk.

Pour the mixture into the prepared tin and bake for 35–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, leave to cool in the tin for 20 minutes and then turn out onto a wire rack to finish cooling.

WEDDING ROSE POPS:
 
Make the roses in advance: break the fondant into 20 pieces and, one by one, push each piece into the mold, cutting off any excess with a small knife. Remove from the mold and place on a sheet of parchment paper. Leave to dry overnight.

Melt the white candy. Dip the end of each lollipop stick 3/4 inch deep into the candy and insert a stick into each cake ball. Leave to set.

Dip each cake pop fully into the candy and decorate each one by attaching a rose to the top while still wet. Decorate with white sprinkles and insert into a polystyrene block to dry.