Andy Murray may be out of Wimbledon but if you’re still planning a little gathering to celebrate the finals this weekend then be inspired by these cute little lemon cake pops. They’ve been devised exclusively for Grazia Daily by Lady Bunny from Bunny Little’s Bakery, mistress of cakes with a catwalk twist, and we think they’d be perfect with a glass of fizz in the garden if the weather stays fine this weekend. Scroll below for how to make them.
BUNNY LITTLE'S GRAND SLAM TENNIS CAKE POPS
125g soft butter
125g caster sugar
125g self-raising flour
Zest of 1 lemon
Ingredients for the Icing:
250g White Chocolate - melted
Yellow colouring (enough to colour the mixture to your liking)
Cake pop mould (the mould Lady Bunny used makes 15 cake pops)
Lolly pop sticks
For the Cake Pops:
1. Cream together the butter and sugar until the mixture is light and fluffy, then add the lemon zest
2. Slowly add the eggs, whisking the mixture well between each one
3. Gently fold the flour into the mixture
4. Fill one half of the cake pop mould with batter, place the other half on top, bake at 180*C for 10 minutes.
5. Set aside and allow to cool completely
For the Icing:
1. Carefully peel off the top half of the Cake pop mould, gently remove the cakes from the bottom half of the mould.
2. Dip the end of the lolly pop stick into the melted white chocolate and insert into the cake pop. Then place in the fridge to set
3. Meanwhile, separate some of the white chocolate and colour with the yellow colouring by mixing together
4. Remove the cake pops from the fridge and dip in the yellow chocolate, tap gently to remove excess and stand in a polystyrene block to dry
5. Once the chocolate has set, use the rest of the white chocolate to pipe the tennis ball lines onto the pops and voila! These winning tennis treats are ready for you and your friends to share the love and support for Wimbledon’s finest this year.
Bunny Little's Bakery, 9 Campdale Road, Tufnell Park, London N7 0EA. Open: Monday to Saturday 7:30am-5:30pm, Sunday 8am-5:30pm.