Cake pops
- Prepare
- 1-2 hours
- Cook
- less than 10 mins
- Serve
- Makes 6–8
- Dietary
- Pregnancy-friendlyVegetarian
These cute little cakes on a stick are really easy to make and delicious too!
Ingredients
- dark chocolate: 100²µ/3½´Ç³ú dark chocolate
- fruit cake: 125²µ/4½´Ç³ú fruit cake
- Madeira cake: 125²µ/4½´Ç³ú Madeira cake
- coconut: 2 tbsp desiccated coconut
- hazelnuts: 2 tbsp chopped hazelnuts
To decorate
- white chocolate: 300²µ/10½´Ç³ú white chocolate
- food colouring: few drops food colouring
- sugar: multi-coloured sugar ball sprinkles
Method
Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined.
Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm.
Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring.
Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate.
Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set.
Recipe tips
For a prettier finish, stick the lollipops into a piece of styrofoam to set.
