Step by step method

1. Take the Stork Bake out of the refrigerator beforehand, allowing the margarine to soften at room temperature.
2. Transfer the softened Stork Bake to a large mixing bowl.
3. Weigh the exact amount of sugar and add it to the Stork Bake
4. Whisk the sugar and the Stork Bake into a soft and creamy consistency, using a hand-held or standing mixer.
5. Place the de-shelled eggs in a bowl and weigh them until you have the right amount. Add eggs to the Stork Bake/sugar cream in small batches, beating after each addition.
6. Weigh the flour and sift it onto the cake dough. Mix it in gently.
7. Add baking powder and a pinch of salt. Mix again.
8. Preheat the oven to 180°C
9. Rub the inside of a cake tin with a thin layer of Stork Bake. Cover the inside of the tin with a sheet of baking paper cut to fit. Press the baking paper into the edges of the tin, allowing the excess paper to stick over the sides.
10. Pour the cake dough into the cake tin and bake for 45 minutes. Don't open the oven during the first half hour of baking time, to prevent the cake from sinking in.
11. When the baking time is almost up, stick a wooden skewer into the cake. When no more cake dough sticks to the skewer, your cake is ready.
12. Allow the cake to cool down before removing it from the tin.
13. In the meantime, whisk together the Stork Bake and the icing sugar into a creamy substance.
14. Cut off the darkest parts of the cake crust and cut the cake in half. Rub the two cake halves together over the mix of Stork Bake and icing sugar. Continue until all of the cake is crumbled.
15. Wash your hands and knead the crumbles and the Stork Bake/sugar mix into a thick dough.
16. Roll the dough into balls with a diameter of 3 - 4 cm. Transfer the cake balls onto a plate and
17. refrigerate them for an hour.
18. Crumble the white and dark (or milk) chocolate in separate bowls and gently melt them ‘au bain marie’.
19. Bring two pans of water to a boil and place the bowls containing the chocolate on top of the
20. hot water. Allow the chocolate to melt while you stir from time to time.
21. Take the cake balls out of the fridge. Dip the pointed side of each skewer in molten chocolate and stick a cake ball on top. The chocolate will fix the cake balls onto their stick as it cools down.
22. Spoon melted chocolate over each cake pop. Allow any excess chocolate to drip off.
23. Decorate every cake pop to your taste and liking. Get creative! Be sure to decorate your cake pops when the chocolate layer is still relatively soft, as it will make the decorative elements stick.
24. Fill up one or more glass jars with plain or multi-coloured sugar and use them to display your eye popping cake pops like a colourful and festive bouquet. Bon appétit!