
Christmas Cake Pop Recipe
Prep Time: 1 hour and 50 minutes Cook Time: 20 minutes Serves: 10
Ingredients
200g madeira cake
140g-160g white chocolate
1 orange , zest finely grated
To decorate
300g dark chocolate , (60-70% cocoa solids, broken into chunks)
50g white chocolate , broken into chunks
sugar holly decorations or red and green writing icing
Method
STEP 1
Pulse the madeira cake in a food processor until you have fine crumbs.
Melt the white chocolate in a bowl over just simmering water or in the microwave.
Shop bought madeira cake can vary in texture so you may need to add a little extra melted white chocolate to make the mixture stick into balls.
Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
STEP 2
Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface.
Arrange the balls on a baking parchment-lined dinner plate.
Refrigerate for 30 minutes to allow the mixture to set.
STEP 3
Melt the dark chocolate in a microwave or over a bowl of just simmering water.
Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball.
Repeat with the remaining balls.
Put them back on the plate.
Return to the fridge for five minutes.
STEP 4
Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface.
Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart. Allow to set for about half an hour.
STEP 5
Heat the white chocolate in a microwave or over a pan of simmering water.
Allow to cool for a few minutes until it has a thick, runny consistency.
If the chocolate is too hot, it will melt the dark chocolate underneath so make sure you do not overheat it. Spoon a small amount on top of the cake pops and tip them back and forth so that it runs down the sides a little.
If you have holly decorations, set one on each pop.
If using writing icing, wait for another 20 minutes or so until the white chocolate has set.
To avoid a bloom on the chocolate, cover the cake pops in chocolate on the day you want to eat them – or the day before at the earliest.
STEP 6
Pipe on holly leaves with the green icing and two little dots for berries using the red.
Once finished, store them in a cool place, though not the fridge

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