Quick & Easy

Building blocks

building blocks
24 Item
1H
15M
1H 15M

Ingredients

Royal icing

Method

1.Line base and sides of a 20cm square cake pan with baking paper. Using a fork, combine cake crumbs and vanilla frosting in a medium bowl. Press mixture into the pan. Freeze 1 hour or refrigerate 3 hours or overnight, until firm. Lift mixture from pan; cut into 4cm x 4cm cubes.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a cube of cake. Place on a baking paper-lined tray. Repeat with remaining sticks and cubes of cake. Place tray in the freezer for about 5 minutes to set.
4.Dip the cake pops into the chocolate, rocking back and forth to coat; don’t swirl the pops, or they will break. Allow excess to drip back into the jug. Stand cake pops upright in a styrofoam block until set. Re-melt chocolate as necessary.
5.To make royal icing, lightly beat egg whites until foamy. Beat in icing sugar one tablespoon at time, until it reaches a desirable consistency. With a wooden spoon, stir in lemon juice.
6.Divide royal icing between three small bowls; tint pale pink, yellow and blue. Cover surface of icings with plastic wrap to keep them airtight. Spoon pink icing into a small piping bag fitted with a 3mm tube. Pipe borders on each side of eight cubes to define edges; pipe letters inside the borders. With clean piping bags, repeat with yellow and blue icing and remaining cubes. Stand upright until set.

You’ll have one leftover cube of cake – practise your piping on this if you like.

Note

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