Mummy Cake Pops

by

post-frankinstein-pop-cakesWhat You’ll Need:

Baking Ingreditents

  • 200g self-raising flour
  • 200g caster sugar
  • 240g unsalted butter, softened
  • 40g cocoa powder
  • 150ml boiling water
  • 2eggs, at room temperature
  • 1tsp baking powder
  • 14tsp bicarbonate of soda
  • 14tsp salt
  • 200g icing sugar, sifted
  • 100g dark chocolate, melted and cooled

Decorating Ingreditents INGREDIENTS

  • White colour melts
  • Coloured candy buttons
  • Black edible dusting powder
  • Clear alcohol

What To Do:

  • Preheat the oven to 190°C/gas mark 5.
  • Put the cocoa powder into the jug and stir in the boiling water until combined.
  • Line the cake tin with greaseproof paper.
  • Cream half of the butter and all of the caster sugar until light and fluffy.
  • Add the eggs one at a time, mixing well between each egg.
  • Sift together the flour, baking powder, bicarbonate of soda and salt.
  • Pour the dry ingredients and gently beat until well combined.
  • Fold in the cooled cocoa until mixed well.
  • Pour into the cake tin and bake for 45-60 minutes.
  • Once baked, leave to cool in the tin for 20 mins and then turn out on to a wire rack to finish cooling.
  • Take the rest of the butter and cream together with the icing sugar. Mix in the melted chocolate.
  • Crumble the sponge cake into fine crumbs. Add the frosting a little at a time mixing with your hands until you have a fudge like texture. Wrap the mixture in cling film and refrigerate for 1 hour before rolling your balls.
  • Using a spoon scoop out a ping pong ball size of cake pop mixture. Roll the mixture with your hands to create a round ball.
  • Melt the white colour melts following instructions on the pack. Dip the cake pop stick about 2 cm into the melts and insert it into the bottom of the cake ball so it goes half way into the cake. Place the cake pop into a polystyrene block and leave to set for a few minutes.
  • Making sure the melts are still warm, dip and swirl the cake pop into the white melts. Tap off the excess on the side of the tub. Place in the polystyrene block to set.
  • With a small amount of the white colour melts attach 2 eyes to each cake pop with the coloured candy buttons.
  • Mix together the black edible dusting powder and the clear alcohol, then paint black dots on the eyes.
  • Fill a piping bag with about 6 tablespoons of warm white colour melts. Pipe around the cake pop to create the look of bandages. Place the cake pop into the polystyrene block and leave to set.

Recipes  from www.renshawbaking.com and you can experience their cupcake decorating masterclasses at BBC Good Food Show Winter, NEC Birmingham, 24-27 November.

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