Baby rattles

baby rattles
30 Item
1H 20M


Buttercream (1 quantity)
Royal icing


1.Using a fork, combine cake crumbs and about ½ cup of the buttercream in a medium bowl, until ingredients come together.
2.Shape level tablespoons of the mixture into balls, squeezing firmly. 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 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.
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. Slide a straw over the stick, pushing it up into the chocolate. Stand cake pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
6.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.
7.Divide royal icing into three small bowls, tint pale blue, pale pink and yellow. Cover surface of icings with plastic wrap to keep them airtight.
8.Spoon blue icing into a small piping bag fitted with a 3mm (¹/8-inch) tube. Pipe spirals on top of 10 of the cake pops, turning sticks in the styrofoam as you pipe. Repeat with pink and yellow icing (in clean piping bags) and remaining cake pops. Stand upright until set.

Buy drinking straws in three colours if you can, and match them to their corresponding cake pops.


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