Buttercream cake balls covered in sweet green icing.
2 Medium Eggs
100g Self-Raising Flour
2 tbsp Milk
100g Caster Sugar
100g + 75g Unsalted Butter, softened
Zest of 1 Lemon
150g Icing Sugar
300g Ready-to-Roll White Icing
1 tsp. Green Food Colouring
Lolly Sticks/Small Kebab Sticks
20cm Cake Tin, lined
Pre-heat the oven to 170°C.
Cream the sugar and 100g butter together until light and fluffy.
Beat in the eggs, lemon zest, 1 tablespoon of milk and then the flour and pour into the cake tin.
Bake in the oven for 20-25 minutes.
When golden and a toothpick comes out clean, remove from the oven and leave to cool in the tin for 5 minutes, then turn out onto a cooling rack and allow to cool completely.
Cream together the remaining butter, the icing sugar and milk until fluffy.
Crumble the cake into the butter cream and mix together. Scoop out tablespoons of the mixture, roll into ping pong-sized balls.
Place on a tray and place in the fridge for 1 hour to firm up.
Lightly dust your work surface with icing sugar.
Mix ready to roll icing with teaspoon of green food colouring, knead until solid green colour.
Roll out the green coloured icing to the thickness of a coin, then cut out 10cm diameter circles.
Cover each cake ball with the icing circles, folding any edges together and rolling the ball gently until the ball is covered in the green icing.
Using toothpick or a small paint brush carve grooves into the balls to mimic sprout leaves and insert a lolly stick into each sprout