preheat oven to 180° C GM 4

grease and lightly flour each cavity in the top and bottom of cake pop mould

cream butter and sugar until pale and fluffy. Add vanilla extract and eggs and mix well

add half milk and flour and mix. add remaining milk and flour and mix till fully combined.

place the bottom section of the mould pop (without holes) on a baking tray and spoon the cake mix into each cavity. Make sure each cavity is full. place the top section of the mould onto the base and lightly press down round the edge of the mould to ensure the bottom and top section of the mould are slotted together.

place the cake mould on the baking sheet in the oven and bake for 15 to 20 mins. test by inserting a cocktail stick into the hole at the top of the mould. the sticks should come out clean when the cakes are done.

once baked remove the cake pops mould from the oven and leave to cool in the mould. once cool remove the the cake pops and press the stick into the cake pops. Dip into icing or chocolate and decorate. place in a pop stand to serve