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  • 1 1/2 cups (195gms) All purpose flour

  • 1 cup (200gms) Granulated white sugar

  • 80 ml Full-fat milk

  • 80 ml Vegetable oil, flavourless oil

  • 1 1/4 teaspoon (5gms) Baking powder

  • 1/4 teaspoon (1gm) Salt

  • 2 Large eggs, Room temperature

  • 1 teaspoon Cotton candy extract

  • 1 teaspoon Pure Vanilla extract

  • Few drops of edible blue food colouring

  • Few drops or edible pink food colouring


  • 1/2 cup (113gms) Unsalted butter, Room temperature

  • Pinch of salt

  • 1 1/2 cup Icing sugar

  • 1 1/2 cup Heavy cream

  • 1/2 teaspoon Cotton candy extract

  • 1/4 teaspoon Vanilla extract



  • Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Butter or oil spray the cake pan and then line the bottom of the pans with parchment paper.

  • In a bowl, sift the flour, baking powder and salt.

  • In a separate bowl, with a electric or hand mixer beat the sugar, eggs, vanilla extract, cotton candy extract until smooth and creamy, for about 1 min.

  • Whisk milk and oil together for a minute.

  • With the mixer on low speed, alternately add the flour mixture in three additions with the milk mixture.

  • Divide the batter evenly in two bowls. Add the food colours, pink food colour in 1 bowl and blue in another.

  • Spoon the batter alternately (pink, blue, pink, on) in the prepared pan. Tap the pan few times on the surface to smooth the tops and to get rid of the air bubbles.

  • Bake for 30 minutes or until a toothpick inserted comes out clean.

  • Place the cake on a wire rack. Allow the cake to cool completely then remove the parchment paper.


  • Beat butter with an electric mixer until creamy. Add salt and beat again.

  • Gradually add powdered sugar in three additions. With a mixer on low speed add the heavy cream.

  • Once the ingredients are well incorporated increase the speed to high and beat for a minute.

  • Add vanilla and cotton candy extract.

Note: You can store this frosting in a air tight container for about a week.



  • Cotton candy cake (Prepared)

  • Cotton candy frosting (Prepared)

  • 2 box premium white chocolate

  • Cake pop sticks

  • Sprinkles and decorations

  • Edible food colours (if using any)


  • In a bowl add the cake. With your hands crumble the cake until it resembles fine crumbs.

  • Add in frosting a little bit at a time until cake is moist and can hold a ball shape but still slightly crumbly.

  • Using a mini ice cream scoop, scoop out the cake mixture. Roll the mixture into a ball shape and repeat the process until all the cake mixture has been rolled into balls.

  • Melt the white chocolate. Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls carefully about halfway.

  • Freeze the pops for about an hour. Meanwhile prepare all of you decorating supplies.

  • Melt the remaining chocolate in a cup. Remove the cake balls from freezer. Dip the cake balls carefully into the chocolate until covered. Allow the excess chocolate drip off, swirl and tap gently if needed.

  • Decorate your pops however you like while the chocolate is till wet because it will harden quickly.

  • Stick the decorated cake pop into a styrofoam block. Place your pops into the freezer.

  • Store your pops in a airtight container in freezer or Cover it with a clear treat bag and ribbon for gift giving.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!

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