By Keshree Chundriah 




  • 300ml water
  • 2 large eggs
  • 150g softened butter
  • 45ml milk
Chocolate coating :
  • 3 slabs Beacon Heavenly Milk Chocolate
  • 1 packet Beacon Jelly Tots
  • Pretzels
  • Candy eyes
  • Straws


  1. Preheat the oven to 180^C. Grease and line the bottom of 2 20cm springform pans.
  2. In a large bowl, combine the Golden Cloud Cake Mix, water and eggs.
  3. Using a hand mixer, beat on a high speed for 2-3 minutes.
  4. Divide the batter between the 2 springform pans.
  5. Bake for 30 minutes.
  6. Allow the cakes to cool completely in the pans.
  7. Once the cakes have cooled, use your fingers and crumble the cake, set aside.
  8. For the icing, beat the butter until light and fluffy.
  9. Add in the icing mix and mix until well combined! 
  10. Add in milk and mix.
  11. Add the icing to the crumbled cake and mix until well combined.
  12. Place the mixture in the fridge for 30 minutes to firm up.
  13. Scoop out 30g balls, roll until smooth and place on a lined baking sheet.
  14. Dip the straws in a bit of melted chocolate before inserting into the cake balls.
  15. Place the baking sheet in the fridge for 20 minutes to allow the chocolate to set.
  16. Place the Beacon Heavenly Milk chocolate in the microwave and heat for 30 seconds. Mix till smooth and lump free.
  17. Transfer the melted chocolate into a glass and dunk the cake pop into the melted chocolate until well coated.
  18. Place on the candy eyes, Jelly Tots nose and pretzel antlers 
  19. Allow to set for 10 minutes.
  20. Enjoy!


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