Ingredients
Method
1.Using a fork, combine cake crumbs and frosting in a medium bowl. Roll level tablespoons of mixture into balls. Place balls on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a small heatproof bowl over a small saucepan of simmering water (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 ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Freeze for about 5 minutes to set.
4.Using a sharp knife, cut one-third off the top of each cake pop to create a flat top; discard off-cuts. Stand cake pops upright in a styrofoam block. Stir lemon curd in a small bowl with a fork until smooth. Spoon curd into a piping bag; pipe a small amount of curd onto the top of each cake pop. Return pops to the freezer for 1 hour.
5.Combine sugar and the water in a small saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, without stirring, until syrup reaches 115°C/240°F on a candy thermometer.
6.When syrup reaches 115°C, start beating egg whites in a small bowl with an electric mixer until soft peaks form. While beating egg whites, bring sugar syrup to 121°C/250°F. With motor operating, gradually pour syrup into egg white in a thin steady stream; continue beating until mixture is thick, glossy and cooled to room temperature.
7.Dip each cake pop into meringue mixture, swirling to coat. Stand pops upright until meringue is dry to touch.
8.If you like, lightly brown meringue coating with a chef’s blowtorch, holding it no more than 20cm away.
