Lollipop cake

Overview

Fun and delicious lollipop cake, both adults and children love it!

Beat the egg liquid and sugar evenly.
Add corn oil in portions and beat evenly.
Sift in the mixed low-gluten flour, baking powder, and baking soda.
Mix well.
Pour the batter into the lollipop molds. The amount I made was a bit small, so I poured some water into the mold without batter to prevent dry baking from damaging the mold.
Cover the lid, preheat the oven to 175 degrees, middle rack, and bake for 15 minutes.
Baked cake pops.
Unmold, each one is round.
Insert the stick.
Melt the chocolate over water.
Cut a small slit into the chocolate and doodle as you like! Poke some holes in the carton and insert the cake pops into them.
Wet the chopsticks slightly and dip them in some colored sugar beads. One by one, they are stained with chocolate.
Let it sit until the chocolate solidifies!