Step 1: Preheat oven to 170ᵒc (150ᵒc fan oven, 325ᵒF, gas 3). Grease and line 2 x 7inch deep round cake tins.
Step 2: Beat all of the ingredients in a mixer on a medium speed until everything is well combined.
Step 3: Divide the mixture between the cake tins and bake for 35-40 minutes until the cake is cooked and a cocktail stick or skewer comes out clean. Allow to cool and set aside.
Step 4: Whilst the cake is baking prepare the cookie pops to use to decorate the cake.
Step 5: Add the butter, sugar, egg, plain flour and Vanilla Extract to the mixer. Mix on a low speed until everything is combined and starts to come together to form a ball.
Step 6: Bring the dough together into a ball, wrap in cling film and chill in the fridge for at least 1 hour.
Step 7: Meanwhile make the buttercream to fill and cover the cake. Beat the butter until soft, add the icing sugar and beat until smooth and creamy.
Step 8: Mix in the Vanilla Extract, scrape the sides of bowl with a spatula and beat on a high speed for 5 minutes until pale and fluffy. If the buttercream is too thick, add 1-2 tbsp of milk and mix, until the consistency is thinner. Cover the buttercream with cling film and set aside until required.
Step 9: Preheat the oven to 180ᵒc (160ᵒc fan over, 350ᵒF, gas 4). Grease and line two baking trays, ready to bake the cookie pops.
Step 10: Once the dough has chilled for at least one hour, briefly knead and roll out onto a well-floured surface until the dough is approx. 0.5 cm thick. Now using a small sharp knife, cut the dough into elongated triangles, that will stand about 6cm tall. Place these on the lined baking trays and carefully insert your lollipop sticks until around halfway up the triangle. Bake for 15-17 minutes until just starting to turn golden around the edges. Leave to cool and set aside.
Step 11: Remove the cakes from the tins once cool. Spread buttercream on top of one cake and sandwich the cakes together. Stick the cake to a 9 inch cake board using a small amount of buttercream. Spread a thin layer of buttercream round the sides and top of the cake.
Step 12: Knead the White Regal- Ice until soft and pliable on a surface lightly dusted in icing sugar. Roll out the Regal-Ice to a thickness of approx. 0.5cm and large enough to cover the 7 inch cake. Place the Icing over the cake and smooth into position using the palm of your hand, working from the centre of the cake and down the sides. Trim away excess icing using a sharp knife.
Step 13: For the cookie pop decorations knead the marzipan until soft and pliable. Roll out the marzipan onto a surface dusted with plenty of icing sugar until around 0.5cm thickness. Divide the marzipan into 3 equal strips. To decorate the Marzipan use the Coloured Regal-Ice to add stripes (roll each colour into thin sausages), small balls and zig zags. Place the different shaped Coloured Icing onto each section of Marzipan (stripes, dots and zig zags), then re-roll over the top to embed the icing into the marzipan. Cut the marzipan into triangles, the same size as the cookies.
Step 14: Brush the cooled cookies with honey and stick on the marzipan triangles. Smooth the marzipan on the cookies to ensure it reaches the edges.
Step 15: Finally insert the cookie pops into your cake to decorate.
To make you own apple sauce; core, peel and slice 300g of apples. Place the apples in a pan and cover with water. Bring the apples to the boil and turn down to simmer for 15-20 minutes, until the apples are soft. Drain the apples and using a potato masher, mash into a smooth puree.
|Per Serving||Per 100 g / ml|
|Fat||61.08 g||14.72 g|
|Carbohydrate||249.35 g||60.09 g|
|Protein||16.83 g||4.06 g|
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