Ingredients:

• 3/4 cup – White flour (all – purpose flour)
• 1/4 tsp – Baking soda
• 3/4 tsp – Baking powder
• 1 tsp – Vanilla essence
• 1/2 cup – Sour Cream
• 1/8 tsp – Salt
• 1/2 cup – Sugar (extra, if needed)
• 1/4 cup – Oil
• For Decoration: Candy wafers white
• Lollipop sticks
• Black edible gel pen to draw hexagon shapes

Method:

1. Strain and combine purpose flour, baking soda, baking powder and salt in one bowl and keep it aside.
2. Then mix yogurt sugar, oil and vanilla essence in another bowl.
3. Whisk till you get smooth and creamy mixture.
4. Then mix the flour mixture into the wet ingredients.
5. Remember not to over mix the flour into wet ingredients, if you want the best cake.
6. Switch the oven to 375 degrees F.
7. Bake the cake for 25 minutes or until done.
8. Allow the cake to cool down.
9. Once the cakes, cool down, divide the cake into small pieces and scrambled it completely.
10. Add in vanilla frosting into crumbled cake.
11. Knead well and make cake balls.
12. Place all cake balls into the freezer for 10 to 15 minutes.
13. Melt the candy chocolate (vanilla) into the microwave for 40 seconds.
14. Remove the cake balls out from the freezer and dip lollipop stick into melted chocolate and pop in the stick through the chilled cake balls.
15. Dip the cake pop into melted chocolate and dip off any excess chocolate before you invert the pops in the foam.
16. Allow the cake pops to dry.
17. Then mark the hexagon shapes on the white coated pops and fill it using black gel writer.
18. Soccer ball cake pops are ready.
19. Recipe courtesy: Priya Easy N Tasty Recipe

Recipe courtesy of Priya