Divide the white batter between your cake pans.
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Place scrunched up siliconised baking paper on a tray.
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Beat the butter sugar flour and eggs together in a large bowl using an electric whisk until it s lump free.
Butter and line the bases of two 18cm sandwich tins.
Make sure you watch all the way to the end.
Blue chocolate green orange pink purple red white yellow.
Heat the oven to 180c 160c fan gas 4.
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Mash up cake and place in a large bowl.
Using an electric stand mixer fitted with a paddle attachment mix the cake and 1 2 to 3 4 cup buttercream frosting on medium sped until well blended and the mixture can be formed into a ball.
Then add blobs of the pink batter making sure to distribute them evenly.
To display cake pops it s easiest to use a thick piece of styrofoam or florists oasis and cover it in a matching paper.
On the dessert table.
Add blobs of white chocolate and marble in using a skewer.
Favorite add to.
Seed dark chocolate down to 31 32 degrees white to 29 30 degrees.
Spread dark chocolate shards on the paper with a spatula.
Use the edge of a knife and swirl the colours together so that the pink is incorporated with the white.
The full length tutorial on how to make marble swirled cake pops without tossing out a ton of chocolate.
I didn t have either of those so i covered my egg cartons.
Do not over mix you want the colours to be vivid and clearly visible.