Shopping list
1 ready made vanilla cake
1 ready made chocolate cake
125g milk chocolate
100+25g dark chocolate
100+25g white chocolate
2x 25g butter
2x 50g icing sugar
different sprinkles
fondant icing
lollipop sticks
Today we make two types of cake pops, Rudolph the red nosed reindeer - those take some time to make - and other cute Christmassy cake pops, which are a lot easier to make.
Take a (bought) chocolate cake.
Crumble it in a big bowl.
Weigh 25 grams of butter
and 25g dark chocolate.
Mel the chocolate au bain marie.
Whisk the butter with 50g icing sugar.
Mix in the melted chocolate.
Add the butter cream to the cake crumbs.
Knead the cake-mix and shape it into balls.
Dip the tip of the sticks in the left over chocolate.
Press the sticks firmly into the cake balls.
Do the same with the vanilla cake but
use white melted chocolate instead of dark.
You can use dark to dip the sticks in.
Leave the cake pops a couple of hours in the fridge to harden.
Melt the 125g milk chocolate au bain marie.
Pour melted chocolate over the Rudolph cake pops.
Make sure every cake pop is well coverd in chocolate. Tap too much chocolate off on the rim of the bowl and turn the stick around till it stops dripping.
Push the cake pops into a block of Oasis to dry.
Decorate when the chocolate is still soft, not liquid.
Roll tiny white and black balls of icing fondant for eyes.
Press the eyes together with water, push them into the head.
Rudolph is almost ready, time to decorate the vanilla cake pops.
Decorate the Christmas cake pops with sprinkles.
Dip the drying cake pop into the sprinkles.
Red, white, green, gold & silver are favorite Christmas colours.
Last but not least we make Rudolph's antlers from fondant icing.
Press holes in the reindeer heads with a toothpick and cut the point off.
Roll pointed cylinders of fondant icing and stick a toothpick in them.
Stick an antler in each hole in the heads.
When you present the Rudolph cake pops don't forget to warn people there are toothpicks in the antlers!!!