The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Christmas cake pops Recipe. Enjoy our collection of wonderful Christmas kids gifts and learn how to make Christmas cake pops.
Chocolate Christmas cake pops make delightfully novel food gifts if you can bear to part with them!
125g butter, softened
3?4 cup (155g, firmly packed) brown sugar
1 cup (150g) self-raising flour
1?4 cup (30g) cocoa powder, sifted
100g cream cheese, softened
1 cup (150g) icing sugar mixture
375g pkt milk chocolate melts
2 teaspoons vegetable oil
100g white chocolate melts
Silver cachous, to decorate
Preheat panggangan to 180°C. Grease and line the base of a round 20cm cake pan. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder and stir until just combined. Spoon into prepared pan and smooth the surface. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.
Break up cake. Process in a food processor until mixture resembles fine crumbs. Transfer to a bowl.
Process the cream cheese and icing sugar in a food processor until smooth and combined. Add
to the cake crumbs and stir until well combined.
Line an panggangan tray with baking paper. Roll tablespoonfuls of cake mixture into balls and place on the prepared tray. Cover with plastic wrap and place in the fridge for 4 hours or until firm.
Place the milk chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts. Add the vegetable oil and stir to combine.
Dip the end of 1 lollypop stick in chocolate then insert into a ball. Return to the tray. Repeat with remaining balls. Set aside for 5 minutes or until set.
Dip 1 cake ball into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining balls and chocolate. Set aside for 30 minutes to set.
Place white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir until chocolate melts and is smooth. Set side
for 5 minutes to cool slightly. Spoon a little of the melted chocolate onto the top of each cake pop, allowing it to run down the sides slightly. Sprinkle with silver cachous to decorate. Return to polystyrene to set completely.
*You’ll need 1 packet of lollypop sticks and a block of polystyrene for this recipe.
Taste.com.au – November 2011
Recipe by Sarah Hobs