- 430 g 15 oz plain (all-purpose) flour
- 265 g (91/2 oz) caster (superfine) sugar
- 3 teaspoons baking powder
- 1/2 teaspoon fine salt
- 125 g (41/2 oz/1/2 cup) unsalted butter, softened
- 2 large eggs
- 375 ml (12½ fl oz/11/2 cups) full-cream (whole) milk
- 125 ml (4 fl oz/1/2 cup) vegetable oil
- 2 tablespoons Greek yoghurt (or sour cream)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 tsp strawberry flavouring
- 5 drops pink food gel
- 1kg softened unsalted butter (softened)
- 1kg powdered sugar
- 4 tbsp milk (room temperature)
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tsp strawberry flavouring
- 5 drops pink food dye
- 100g light brown fondant
- ½ cup sprinkles
- To make the popsicle stick, roll out a piece of fondant to about 1cm thick. Use the end of a glass about 8cm in width to make a half circle indent on one end of the fondant. Use a small sharp knife to cut out the half circle and then make the rest of the shape long along the sides. Make the shape about 15cm in length. Set aside to dry overnight.
- Please note: to make the cake in this recipe, you’ll need to make 2 batches of vanilla cake. All other recipes and measurements are enough to put the cake together and decorate it.
- Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two baking trays measuring 15” x 10” x 2cm with oil spray and line the bottom 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 until well combined.
- 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, strawberry flavouring, pink food dye and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
- Fill both baking tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
- Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
- Add a dab of vanilla buttercream frosting on a 13”x 19” cake board. Use an offset spatula to spread slightly before adding the first layer of baked sheet cake.
- Add more frosting on top of the first layer and spread until flat and even before adding the second layer of cake.
- Add some more frosting on the top and sides of your cake and spread thinly to help trap the crumbs in crumb coat layer of frosting.
- Use a small sharp knife to cut a quarter circle rounded shape at the top right of your popsicle and then some smaller rounded edges at the bottom of the cake.
- Use a 2” round cookie cutter to cut out three bite/teeth marks at the top left of the cake.
- Pop the filled and crumb coated cake in the ridge and chill for 2 hours.
- Add both the chocolate and strawberry flavoured frosting into a piping bag and snip a piece of the end off.
- Take the chilled cake out of the fridge and frost drip marks on the top of the cake, taking care to keep the bite mark details intact. Fill the drip mark outline and use a small offset spatula to spread out smoothly.
- Add pink frosting to the rest of the cake using the same method. The aim isn’t to make the frosting look super smooth, it’s more about keeping the drip mark details clean.
- Finish by adding a dab of frosting underneath the cake and stick the popsicle stick on the cake board.
- Add sprinkles on the chocolate park of the cake.
- Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in color.
- Add the powdered sugar and vanilla extract into the bowl and mix on low speed to begin with. Once the sugar has mixed in enough with the butter, bring to high speed and whip for another 6-8 minutes until the buttercream becomes fluffy. If you want to make your buttercream a little less stiff and smoother add milk and whip in until well combined.
- You’ll use half of the vanilla frosting to fill and crumb coat the cake. Split the remaining frosting into two separate bowls. Add cocoa powder to one and mix until well combined. Add the pink food gel and strawberry flavoring to the other and mix until well combined.