Colourful, joyful and yummy. Three words that sum up our
Pink Cake Pops, combining the taste of a classic cake witha novelty presentation. Whether you are nine or ninety, you won't be able to fight it: let these cake pops melt in your mouth and take a break!
Ingredients:
300g sponge or plain cake
4 tsp jam
250g
Pink Yolli Melts
25
Lollipop Sticks
Block of Polystyrene (to hold cake pops)
To decorate:
Coloured
Sprinkles
Desiccated Coconut
Method for Pink Cake Pops:
Use a sharp kitchen knife to remove the crust from the sponge cake. With your hands, crumble the cake thoroughly into a large bowl and continue breaking until finely crumbled. One teaspoon at a time, add your favourite jam until the mixture is well combined. These steps are shown in the pictures below.
Using your hands, roll a small piece of the mixture into a ball (about the size of a cherry,) and arrange on a tray lined with baking paper. Repeat with the remaining mixture and place into the freezer for at least half an hour, until firm.
Meanwhile, prepare your melts. Place 250g Pink
Yolli melts into a suitable heatproof bowl and place over a pan of barely simmering water. With a wooden spoon, keep stirring until the blocks are thoroughly melted and have a smooth consistency. The slower they are melted, the better the consistency will be. Remove from the heat and allow to cool briefly. Add a few drops of vegetable oil to get a thicker consistency, if you feel it is necessary.
Dip 1 cm of each
lollipop stick into the Yolli melts. Push the candy-covered end of the stick into the middle of each cake ball and then immediately smother the ball with the melts. The surface should be smooth and consistent. Repeat twice, if the first coat cracks.
Garnish with coloured sprinkles and desiccated coconut, then push the cake pops into the block of foam and leave to dry for 10 minutes.
Now, sit down and share your delicious Pink Cake Pops with your friends!
GBP
Colourful, joyful and yummy. Three words that sum up our Pink Cake Pops, combining the taste of a classic cake witha novelty presentation. Whether you are nine or ninety, you won't be able to fight it: let these cake pops melt in your mouth and take a break!
Using your hands, roll a small piece of the mixture into a ball (about the size of a cherry,) and arrange on a tray lined with baking paper. Repeat with the remaining mixture and place into the freezer for at least half an hour, until firm.
Meanwhile, prepare your melts. Place 250g Pink Yolli melts into a suitable heatproof bowl and place over a pan of barely simmering water. With a wooden spoon, keep stirring until the blocks are thoroughly melted and have a smooth consistency. The slower they are melted, the better the consistency will be. Remove from the heat and allow to cool briefly. Add a few drops of vegetable oil to get a thicker consistency, if you feel it is necessary.
Dip 1 cm of each lollipop stick into the Yolli melts. Push the candy-covered end of the stick into the middle of each cake ball and then immediately smother the ball with the melts. The surface should be smooth and consistent. Repeat twice, if the first coat cracks.
Garnish with coloured sprinkles and desiccated coconut, then push the cake pops into the block of foam and leave to dry for 10 minutes.
Now, sit down and share your delicious Pink Cake Pops with your friends!
