Cake Lollies
This recipe combines the rich flavors of dark and white chocolate with crumbled fruit and Madeira cakes, all rolled into delightful cake pops. These sweet treats are perfect for parties or as a fun and delicious dessert for any occasion. Let's get started on making these colorful and scrumptious cake pops!
— Constant Cookbook
Ingredients
- For the Cake
- 100g Dark Chocolate
- 125g Fruit Cake
- 125g Madeira Cake
- 3 tbsps Desicated Coconut
- For Decoration
- 200g White Chocolate
- Few drops of any food colouring
- Different types of sprinkles
Instructions
- Melt the chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
- Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate and desiccated coconut until well combined.
- Roll golf ball sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20-30 minutes. (may help if you stick the lolipop into a halve of a potato to keep it standing.)
- Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Leave to cool or will melt cake mixture.
- Sprinkle the sugar sprinkles onto a plate. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place back into patato. Set aside in the fridge for 20-30 minutes, or until the chocolate has set.
Yield
Makes 8 cakes
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