Daisy Cake Pops
Method:
1. Break up the cake, place in a food
processor and whizz to give fine
crumbs. Place the dark chocolate
in a small bowl and melt over a pan
of just simmering water, or in short
blasts in the microwave. Add to the
crumbs, mix well, then stir in the
chocolate chips.
2. Roll the chocolate mixture into 24
small balls and arrange them on a
baking parchment-lined baking tray
or plate. Chill for 30 minutes until
set.
Prep time:
Makes:
20 mins + chilling
+ setting
24
Ingredients
200g Waitrose Madeira Loaf Cake
150g Cooks’ Ingredients Dark
Chocolate, broken into chunks
100g pack Dr. Oetker White
Chocolate Chips
200g Cooks’ Ingredients White
Chocolate, broken into chunks
1–2 tbsp Dr. Oetker Shimmer Sugar
2 packs Dr. Oetker 12 Wafer Daisies
24
24
3. Melt the white chocolate in a bowl
over a pan of just simmering water,
or in the microwave. Dip a cake
pop stick into the melted chocolate,
about 1.5cm in, and push into a cake
ball, then dip the ball into the melted
white chocolate to coat thinly. Allow
any excess chocolate to drip off, and
spin the cake to even out the surface.
4. Stand the cake pop in a glass (halffill it with sugar to keep the stick
upright), dust with some shimmer
sugar and add a wafer daisy. Repeat
with the remaining cake balls and
chocolate — you may have to melt
the chocolate again if it starts to
harden before you have finished.
Leave the cake pops to set.
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