Baking

Possums

POSSUMS
28 Item
1H 20M

Ingredients

Method

1.Using a fork, combine cake crumbs and frosting in a medium bowl. Shape level tablespoons of mixture into balls, squeezing firmly.
2.Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
3.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.
4.Dip the end of one skewer into the chocolate then push it about halfway into a ball of cake. Return to tray. Repeat with remaining skewers and balls of cake. Place tray in the freezer for about 5 minutes to set.
5.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug.
6.Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
7.Stir extra chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl).
8.Tint chocolate pale brown. Half-dip the pops into brown chocolate; scatter with sprinkles. Stand pops upright until set.
9.To make whiskers, attach six vermicelli pieces to the white side of each pop with a little of the remaining white chocolate. Top each with a musk stick slice for a nose. To make ears, flatten mallows with a rolling pin then secure two on each pop with a little white chocolate.
10.Tint royal icing black; spoon into a small piping bag fitted with a 3mm tube. Pipe eyes onto pops. Stand upright until set.
11.Twist chenille sticks around skewers.

Possums without eyes can be made up to two days ahead. Pipe eyes on the day of serving.

Note

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