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18 Item


Royal icing (1 quantity)


1.Using a fork, combine cake crumbs, rind, juice and frosting in a medium bowl. Press level tablespoons of the mixture into a 5cm (2-inch) round cutter, round the edges with your fingers. Place rounds on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.
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). Tint chocolate yellow, pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a round of cake. Return to tray. Repeat with remaining sticks and rounds of cake. Freeze for about 5 minutes to set.
4.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. Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
5.To make royal icing, sift icing sugar through a fine sieve. Lightly beat the egg white into a small bowl until mixture is just broken up (do not whip into peaks). Beat in the icing sugar 1 tablespoon at a time, until it reaches desired consistency. Using a wooden spoon mix in the lemon juice.
6.Tint royal icing black. Spoon icing into a small piping bag fitted with a 3mm tube, pipe eyes and mouths onto rounds. Stand pops upright until set.

Store cake pops in an airtight container at a cool room temperature until ready to serve. Pipe eyes and mouths on the day of serving. They will keep for up to a week.


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