Angel cake pops

For the cake, preheat the oven to 180°C/160°C fan/gas mark 4 then grease an 18cm cake tin and line the base with baking paper.

Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each one. Fold in the flour using a metal spoon. Pour the mixture into the cake tin and bake for 20-25mins until springy to the touch. Leave to cool on a cooling rack.

For the butter cream, beat the butter until smooth and soft, gradually stir in the icing sugar then beat for 2-3 mins. Break up the cake into fine crumbs then add to the butter cream and mix into a smooth paste. The mixture will still appear slightly crumbly but should come together well in your hands.

Taking a small quantity, roll the mixture in the palms of your hands to form a ball about 3cm in diameter. Repeat to create a total of nine balls then set aside. Form nine cone shapes by rolling 4cm diameter balls then tapering the end of each into a point (Photo A). Flatten the base and top of the cones so they will sit upright.

Starting at the base, insert a lolly stick all the way through one cone then half way through one of the 3cm balls to create the basic angel shape (Photo B). Gently squeeze the cone and ball to the lolly stick so they sit firmly. Lay on a baking tray lined with baking paper then repeat with the remainder of the shapes to create a total of nine angels. Chill in the fridge for one hour or until firm.

For the decoration, break up the chocolate into chunks then melt in a heatproof bowl over a pan of simmering water. Dip one of the cake pops into the chocolate until completely covered – you may find it easier to pour the chocolate into a bowl or mug first. Remove from the chocolate then gently and slowly twirl the cake pop above the cup to allow the excess chocolate to drip off (Picture C).

Stand the cake pop through the holes of a wire cooling rack so it is upright, alternatively you can push the stick into a block of polystyrene. Cover the rest of the cake pops with chocolate using the same technique and allow to set.

To create the wings, brush 18 pretzels with gold lustre dust until one side is completely covered. Dip the more pointed edge of each pretzel into the melted chocolate then secure two pretzels to the back of each angel with the chocolate edges meeting in the middle – make sure the gold sides of the pretzels are facing away from you (Picture D). You may need to hold each pretzel in placefor a couple of seconds until the chocolate starts to harden.

Once the wings are set and firmly attached to the angels, draw on the eyes and mouth using a tube of black writing icing. Dip a soft paintbrush in a little pink lustre dust and gently dust on the angels to create blushed cheeks.

Decorate the bodies with star shaped sugar sprinkles and silver sugar balls held in place with a little melted chocolate applied with the end of a cocktail stick. Allow the angel cake pops to set before serving.