For the recipe Flower Cake Pops
|200 g||Cake Crumb (7 oz) plain|
|Lemon Zest from 1 small Lemon|
|200 g||Dr. Oetker Fine Cooks' White Chocolate (7 oz)|
|100 g||Unsalted Butter (3 ½ oz)|
|100 g||Dr. Oetker Fine Cooks' Milk Chocolate (3 ½ oz)|
|Dr. Oetker Wafer Daisies|
Mix the cake crumbs and lemon rind with half the melted white chocolate and all the melted butter. Bring together with your hands and knead until smooth.
Roll into 12 equal sized balls and push on to lolly sticks. Place on a plate lined with baking parchment. Chill until firm.
Dip 6 cake balls in the remaining melted white chocolate and 6 in the melted milk chocolate. Put back on the lined plate. Leave to set in a cool place.
Brush remaining melted chocolate onto the back of each wafer daisy and place one on each cake pop.
1 serving = 51g
For a different finish, why not dip the cake pops in Dr. Oetker Hundreds and Thousands, Sugar Strands or Chocolate Strands – you need an extra bowl and once the pop is dipped in chocolate hold it over the bowl and shake the sprinkles all over. Gather up the ones in the bowl and use them to cover the next pop.
|Per serving||Per 100g/ ml|