Step 1: Place the cake crumbs into a bowl and set aside.
Step 2: Break up 100g (3 1/2oz) of White Chocolate and place in a small heatproof bowl. Add the butter and set the bowl above a saucepan of barely simmering water, stirring occasionally, until melted. Remove the bowl from over the saucepan and mix well. Cool for 10 minutes.
Step 3: Meanwhile, dust the surface with icing sugar and roll out the Regal-Ice Icing to a thickness of approx. 5mm. Stamp out star shapes of approx. 6cm diameter using a star shaped cutter. Dust the stars with silver or gold edible glitter, make a hole in the centre of each star with a lolly stick and set aside.
Step 4: Spoon the chocolate mixture into the cake crumbs and mix well, bringing the crumbs together using your hands to form a large ball.
Step 5: Divide the mixture into 12 equal portions and make each portion into a compact round ball. Carefully insert a lolly stick into the centre of the cake ball. Place on a lightly greased plate. Cover and chill for one hour until firm.
Step 6: Melt the White, Extra Dark and Milk Chocolate in another three small bowls as above and mix well. Working on one cake-pop at a time, carefully dip the cake-pop into the desired Chocolate until it is covered completely and remove excess chocolate by tapping the lolly stick gently on the edge of the bowl. Alternatively, brush the chocolate onto the cake-pop. Place the cake-pop into a glass or a cake-pop stand.
Step 7: Repeat the process until all of the cake-pops are coated in the Chocolate. Leave in a cool place for about 30 minutes until set.
Step 8: Once the Chocolate has set, slide an icing star up each of the lolly sticks until the star meets the cake ball.
Step 9: To serve, arrange the cake-pops in a small jug, vase or jam jar – use a piece of flower arranging foam in the bottom to secure the cake-pops in place. Alternatively, place in a cake pop stand.
1 serving = 66g
|Per Serving||Per 100 g / ml|
|Fat||17.97 g||27.22 g|
|Carbohydrate||40.75 g||61.75 g|
|Protein||2.92 g||4.42 g|
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