Baking

Stained glass cake pops

Stained glass CAKE POPS
18 Item
1H 30M

Ingredients

Method

1.Using a fork, combine cake crumbs and jam in a medium bowl. Shape 2 level teaspoons of mixture into balls, squeezing firmly. Place 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). Transfer to 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. Place tray in the freezer for about 5 minutes to set.
4.Decorate about four cake pops at a time. Dip a 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.
5.Before chocolate on pop completely sets, cover with jube slices. Stand upright until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.

Any small jubes or jelly sweets can be used. Use lightly oiled scissors to cut the jubes.

Note

Related stories