Real Living
Ingredients
Method
1.Remove icing from cakes and place in small bowl. Break cakes up, place into base of food processor and pulse to a coarse crumb. Add 1 tablespoon of icing to food processor and pulse to combine.
2.Roll heaped teaspoons of cake mixture into 24 balls, place on baking tray and pop in freezer for 30 minutes to chill.
3.Meanwhile, melt white chocolate in microwave-safe jug for 90 seconds on medium heat, stirring every 30 seconds. Allow to cool so that the chocolate is room temperature but still fluid.
4.Insert lollipop stick into each ball and dip each cake pop in the melted chocolate – allow any excess to drip off. Pierce a piece of styrofoam with lollipop stick deep enough to securely hold cake pop in place. Repeat with remaining cake pops and refrigerate for 30 minutes to set the chocolate.
5.Colour remaining chocolate with a drop of food colouring of choice (if using); stir to combine. Spoon into zip lock bag and snip a tiny piece off the comer to create a piping bag (you want to barely cut the corner so you have a fine icing pattern). Draw the chocolate back and forth over the top of cake pops. Refrigerate for a few minutes to set.
6.To serve, cut sticks at different lengths to fit your serving vessel.
Equipment: Small bowl; food processor; baking tray; microwave-safe jug; spoon; 24 x 20cm lollipop sticks; 25cm x 30cm piece of styrofoam; medium zip lock bag; scissors
Note
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