Cake Pops
Try the latest baking craze: cake pops. These bite-size treats on a stick are easy to make and are a delicious alternative to large desserts.
The Wiltshire Art of Baking Cake Pop Kit has 48 sticks, a supply of ribbon in six colours, 48 clear wrapping bags and a practical cake pop stand for neat drying and impressive display.
■ CAKE POP RECIPE
Ingredients
450g store-bought butter cake (vanilla or chocolate)
4 tablespoons store-bought icing (vanilla or chocolate);
250g white chocolate melts;
Food colouring and sprinkles of your choice.
Method
Break up the cake into fine crumbs and place in a bowl.
Mix the icing and the cake crumbs until well combined.
Line an oven tray with baking paper.
Roll tablespoonsful of cake mixture into balls and place on the prepared tray.
Cover the tray with cling wrap and refrigerate for 30 minutes or until firm.
Once the pops are firm, melt the chocolate according to the instructions on the packet.
Dip one end of each lolly pop stick into the chocolate then insert into a ball.
Repeat this process until all the balls have sticks.
Refrigerate again for another five minutes or until the sticks set into the cake balls.
Dip the cake pops into the melted chocolate and turn to coat evenly.
Gently tap on the side of the bowl to remove excess chocolate.
If you would like to be more adventurous, let the first layer of chocolate set and then coat with a different type of chocolate.
Then coat with your favourite sprinkles and insert the cake pops onto the stand to set.
Once the cake pops are set, wrap with the cellophane bags and ribbon to make the perfect gift.