Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray. Freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place tray in the freezer for about 5 minutes to set.
4.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Sprinkle pop with coconut. Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops, chocolate and coconut. Re-melt chocolate as necessary.
5.Cut fruit sticks in half, then cut one end of each into a point for ‘carrot’ noses. Attach noses with a little of the chocolate.
6.Cut licorice tubes in half. Using a 1.5cm (¾ inch) cutter, cut 16 rounds from licorice strap. Secure cut licorice tubes to licorice rounds with a little chocolate to create hats. Cut remaining licorice into small pieces for eyes and mouths. Secure with chocolate. Stand upright until set.
Use white Candy Melts in place of chocolate Melts for an extra-white finish.
Note
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