Hen Cake Pops

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Hen and Egg Cake PopsWe’re ‘hen over heels’ for these hen cake pops. We’ll be serving ours at our Easter egg hunt!

What You’ll Need:

  • 240g unsalted butter
  • 270g caster sugar
  • 180g self raising sponge flour
  • 60g good quality cocoa powder
  • 4 happy eggs
  • 2 tablespoons milk

Chocolate Buttercream

  • 125 g unsalted soft butter
  • 250g icing sugar
  • 50g cocoa powder
  • Beat together in a stand mixer until light and fluffy. You can add a few drops of milk if the mixture is a bit stiff.

What To Do:

  • Beat the butter and sugar together till it’s very light and fluffy. (About 5 minutes in a stand mixer)
  • Sift together the flour and cocoa powder
  • Add the happy eggs, one at a time, with a spoonful of the flour cocoa mixture, beating well between adding each egg.
  • Add the milk and stir gently.
  • Add the remaining flour cocoa mix, and gently fold in.
  • Place into an 8” greased and lined cake tin and bake in a preheated oven (160C conventional oven or 140 C fan oven) for around 40 minutes, or until a knife comes out clean.

Hen Cake Pops

  • Make cake pop mixture
  • Crumble the cake and add 1 tablespoon of buttercream.
  • Mix in stand mixer until mix comes together. You can add more buttercream, but don’t add too much otherwise the pops won’t hold their shape and will fall off the sticks.
  • Form the cake pops
  • Weigh out 45g of mix, and compress in just wetted hands, then form into a hen shaped body. Take 2x5g pieces of mix and form into wings, then press onto either side of the body.
  • Chill in fridge for 1 hour.
  • Melt and temper the chocolate
  • Melt 200 g of good quality white chocolate in the microwave, 20 seconds at a time, taking out after each 20 second interval and stirring well.
  • Continue until about 2/3rds is melted and there are a few lumps left.
  • Stir well until no lumps are left.
  • Insert sticks and chill
  • Take a cake pop or lollipop stick and dip 2cms in the choc, then into the cake pop. Stand upright in a piece of polystyrene and place in freezer for 5mins.
  • Dip the pop
  • Holding the pop upside down, place in the bowl of melted chocolate and use a spoon to pour over the chocolate until it’s completely covered.
  • Gently twirl the pop around over the bowl until no more chocolate drips off.
  • Leave in the polystyrene until it is dry.
  • Make the Hen Beak
  • To make the beak, take a tiny bit of yellow sugarpaste, roll in your fingers to make a smooth ball, then form into cone shape and cut off the smaller end.
  • Dip the cut end in some melted white chocolate and attach to the head. Hold in place for a minute until the chocolate sets.
  • Make the Hen Comb and wattle
  • Take a tiny size bit of sugarpaste, roll in your fingers to make a smooth ball, flatten slightly, then form into a teardrop shape and cut off the smaller end.
  • Make 3 of these for each hen, and 2 smaller ones for the wattle.
  • Dip each cut end in some melted white chocolate and attach 3 to the top of the head, and 2 smaller ones underneath the beak. Hold in place for a minute until the chocolate sets.
  • Eyes
  • Draw in the eyes using a black edible pen.

Vanilla Bean Speckled Egg Cake Pops

  • Make cake pop mixture as above
  • Crumble the cake and add 1 tablespoon of buttercream.
  • Mix in stand mixer until mix comes together. You can add more buttercream, but don’t add too much otherwise the pops won’t hold their shape and will fall off the sticks.
  • Form the cake pops
  • Weigh out 45g of mix, and compress in just wetted hands, then form into a egg shape.
  • Melt the chocolate
  • Melt 200g of good quality white chocolate, 30 seconds at a time, taking out after each 30 second interval and stirring well.
  • Melt until about 2/3rds is melted and there are a few lumps left.
  • Stir well until no lumps are left.
  • Add Vanilla Seeds
  • Take a vanilla pod and slit in half lengthwise with a sharp knife without cutting right through. Open up and scrape your knife down the pod to gather the seeds. Add to the melted chocolate.
  • Colour the chocolate
  • Add edible lustre dust in the colour of your choice and stir in well.
  • Insert sticks and chill
  • Take a cake pop or lollipop stick and dip 2cms in the choc, then into the cake pop. Stand upright in a piece of polystyrene and place in freezer for 5mins.
  • Dip the pop
  • Holding the pop upside down, place in the bowl of melted chocolate and use a spoon to pour over the choc till it’s completely covered.
  • Gently twirl the pop around over the bowl till no more chocolate drips off.
  • Leave in the polystyrene until it is dry.

Visit www.thehappyegg.co.uk

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