Ingredients
Butter cream
Royal icing
Method
1.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
2.Using a fork, combine the cake crumbs and enough (about ½ cup) butter cream in a medium bowl to make ingredients come together.
3.Gently roll level tablespoons of mixture into balls. Place balls on tray; freeze 1 hour or refrigerate 3 hours or overnight.
4.Stir chocolate in medium heatproof bowl over medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
5.Dip the end of a cake pop stick into the chocolate, then push the stick about halfway into a ball of cake. Place in freezer for 5 minutes to set.
6.Make one cake pop rattle at a time: Dip the cake pop in the chocolate, rocking back and forth to coat; don’t swirl the pops or they’ll break. Allow excess chocolate to drip back into the jug. Stand cake pops upright in styrofoam to set at room temperature or in the fridge. Repeat with remaining cake pops. Re-melt the chocolate as necessary.
7.To make royal icing; sift the icing sugar through a fine sieve. Lightly beat the egg white in a small bowl with an electric mixer until mixture is just broken up; do not whip into peaks. Beat in the icing sugar, a tablespoon at a time to get the required consistency. Mix in the lemon juice using a wooden spoon.
8.Divide royal icing into two small bowls, tint one batch pale pink, the other pale blue; cover surface of icing with plastic wrap to keep airtight.
9.Three-quarters fill one piping bag with pink royal icing; pipe spirals on top of half the cake pops, turning the cake pops in the styrofoam as you pipe. Repeat with blue royal icing and remaining cake pops. Stand in styrofoam until set.
10.Use the ribbon to tie tiny bows at the base of each cake pop.
Equipment 18 x 30cm cake pop sticks; large square styrofoam block; 2 paper piping bags. Use any firm-textured cake to make cake pops mud, fruit, coconut or butter cakes all work well. Leftover Christmas cake or pudding are real winners as they’re usually moist. Cake pop sticks (also sold as `lollypop candy sticks’) are available from cake decorating suppliers and craft shops. Store cake pops, lying down, in a single layer, in an airtight container at a cool room temperature.
Note
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