Dinosaur Cake Pops

429g all-purpose flour

265g caster (superfine) sugar

3 tsp baking powder

1/2 tsp salt

125g unsalted butter, softened

2 large eggs

375ml of milk

125ml vegetable oil

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp boysenberry food flavouring

3 drops purple food gel

1 pkt Wilton small candy eyes.

14 cake pop sticks

Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven.

Spray a 20cm x 25cm baking sheet with oil spray and line with baking paper. Set aside.

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.

Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.

Add the eggs, milk, oil, Greek yogurt (which helps keep the cake moist), purple food gel and boysenberry food flavouring. Mix on low speed until no dry ingredients are showing.

Scrape down the bowl and mix for another 20 seconds.

Pour into prepared baking dish and bake for 30 min or until a toothpick inserted into the cake comes out clean.

3 tbsp vanilla buttercream frosting

2 drops purple food gel

1 tsp boysenberry food flavouring

Add all ingredients into a mixing bowl and mix until well combined.

1 bag Wilton aqua candy melts (melted)

100g yellow candy melts (melted)

1 packet Wilton Colorburst pastels (melted)

Pour melted yellow candy melts on to a baking dish lined with baking paper.

Use a large offset spatula to spread out thin. Allow to set.

Use a warm sharp knife to cut out diamonds for the dino spikes.

Cake

Frosting

Crumble the cake into a large mixing bowl.

Add the frosting and mix using a wooden spoon or spatula until very well combined. Mixture should come together easily when you bunch it up in your fist. If it cracks then it’s too dry, add more frosting.

To make the dino heads, roll a ball of cake pop mixture in the palm of your hands, about the size of a golf ball. Then roll one end of it to make it kind of an egg shape.

Place on a baking sheet lined with baking paper and use your index finger to indent eye sockets into the front of the dino head.

The front is toward the pointy end. Chill for 30 min.

To make the dino eggs, repeat this process without making indents. Place the eggs fat end facing down and chill as well.

Melt your aqua and colorburst candy melts in separate bowls.

Dip the end of a cake pop stick into the aqua candy melts and then carefully place in the bottom of your chilled dino head.

Repeat with the colorburst chocolate and the dino eggs.

Chill for 30 min.

Then dip the dino heads into the aqua chocolate, coating them completely. Gently tap the stick on the edge of the bowl to allow excess chocolate to come off. Stick the candy eyes in the eye sockets and the yellow spikes on the top of the head. Place upright in a glass and allow to set.

Repeat with the colorburst candy melts and the dino eggs.

Once the chocolate has set, they’re ready to serve!