Plum pudding cake pops Recipe
Ingredients
400g dark chocolate, chopped
450g store-bought mud cake with chocolate icing
1/2 cup (75g) hazelnuts, finely chopped
1/4 cup (35g) icing sugar, plus extra to dust
Red and green fondant (see notes), to decorate (optional)
Plum pudding cake pops Recipe
Method
Step 1
Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.
Step 2
Remove icing from cake, reserving 1 tablespoon icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tablespoons cake mixture per ball.
Step 3
Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
Step 4
Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
Step 5
Combine icing sugar with 1 tablespoon cold water to form a smooth paste. Carefully top each cake pop with 1/2 teaspoon icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set.
Step 6
Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.
Ingredients
400g dark chocolate, chopped
450g store-bought mud cake with chocolate icing
1/2 cup (75g) hazelnuts, finely chopped
1/4 cup (35g) icing sugar, plus extra to dust
Red and green fondant (see notes), to decorate (optional)
Plum pudding cake pops Recipe
Method
Step 1
Place 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Cool slightly.
Step 2
Remove icing from cake, reserving 1 tablespoon icing. Finely crumble the cake into a bowl, then add hazelnuts, reserved icing and three-quarters of the melted chocolate. Mix together with your hands, then roll into 16 balls using about 1 1/2 tablespoons cake mixture per ball.
Step 3
Dip the tip of each lollipop stick into remaining melted chocolate, then insert into the middle of each cake ball. Place on a plate and freeze for 1 hour or until firm.
Step 4
Place remaining 200g chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until melted. Pour into a mug, then dip each chilled cake pop into the chocolate, twirling it to drain off any excess. Sit upright in a foam block, then repeat with remaining cake pops. Chill for 1 hour or until set.
Step 5
Combine icing sugar with 1 tablespoon cold water to form a smooth paste. Carefully top each cake pop with 1/2 teaspoon icing sugar mixture, gently teasing it to mimic cream falling over a Christmas pudding. (Reserve leftover icing sugar mixture.) Return cake pops to the fridge, still standing in the foam block, for 1 hour or until icing is set.
Step 6
Mould the coloured fondant, if using, into small holly sprigs, then use a little reserved icing sugar mixture to apply the holly to the cake pops. Allow to set, then dust with icing sugar.
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