Cake Pops

If ever there was a patisserie trend that had ‘children’ written all over it, then cake pops is it. These bite-sized delights are made by crumbling cake, mixing in frosting, forming into balls, dipping in chocolate (or candy melts) and popping on a stick – all perfect tasks for little fingers. For inspiration, take a look at Molly Bakes’ book Cake Pops – we particularly love these retro love-heart ones, but your kids might prefer them decorated as bunnies or giraffes. And for Halloween there are even some pumpkin pops. Yum!

If you are stuck for ideas for your little ones birthday, have a look at our article Perfect parties

How to make Cake pops

Preparation method

-Melt the 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. 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.

Remember-you can decorate these however you (or the kids) like. You can use icing pens to write words (above) or get the children to draw ghostly pictures for Halloween.

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Ingredients

•    100g/3½oz dark chocolate
•    125g/4½oz fruit cake
•    125g/4½oz Madeira cake
•    2 tbsp desiccated coconut
•    2 tbsp chopped hazelnuts
•  a packet of wooden lollipop sticks

To decorate

•    300g/10½oz white chocolate
•    few drops of food colouring
•    multi-coloured sugar ball sprinkles