Sunday, 9 December 2012

Christmas Pudding Cake Pops

Image Source: Maison Cupcake

Having never made cake pops before at HQ we decided that it was a must come Christmas time. So as soon as December was upon us we began scouting the internet for the best festive inspired pops around. One of our favourites were these super cute little Christmas puddings. Not only were they so much fun to create but we also realised they would make a great centrepiece of any festive table.  

Want to know how to make your own? 

Let's get started....

Christmas Pudding Cake Pops

Serves 10 To prepare 1hr 30mins- 1hr 50mins | To cook 20 mins

  • 200g Madeira cake
  • 140g-160g white chocolate (see Tip)
  • 1 orange, zest finely grated
To Decorate 
  • 300g dark chocolate , 60-70% cocoa solids, broken into chunks
  • 50g white chocolate , broken into chunks
  • sugar holly decorations or red and green writing icing

  •  Pulse the Madeira cake in a food processor until you have fine crumbs. 
  • Melt the white chocolate in a bowl over just simmering water or in the microwave. 
  • Stir the orange zest into the chocolate, then work the chocolate into the crumbs using your hands.
  • Form into 10 small truffle-sized balls, then roll gently in your palms to smooth the surface. 
  • Arrange the balls on a baking parchment-lined dinner plate. 
  • Refrigerate for 30 minutes to allow the mixture to set.
  • Melt the dark chocolate in a microwave or over a bowl of just simmering water.
  •  Dip a lolly stick into the melted chocolate about 1.5cm in and poke half way into a cake ball. 
  • Repeat with the remaining balls. 
  • Put them back on the plate.
  •  Return to the fridge for five minutes.
  • Dip the cake pops one at a time into the melted chocolate, allowing any excess chocolate to drip off and spin the pops to even out the surface. 
  • Poke the pops into a piece of polystyrene or cake pop holder if you have one, keeping the pops apart.
  • Allow to set for about half an hour.
  • Heat the white chocolate in a microwave or over a pan of simmering water. 
  • Allow to cool for a few minutes until it has a thick, runny consistency. 
  • If the chocolate is too hot, it will melt the dark chocolate underneath. 
  • Spoon a small amount on top of the cake pops, tip them back and forth so it runs down the sides a little. 
  • If you have holly decorations, pop one on the top of each pop. 
  • If using writing icing, wait for another 20 minutes or so until the white chocolate has set. 
  • Pipe on holly leaves with the green icing and two little dots for berries using the red.
Tip- Shop bought Madeira cake can vary in texture so you may need to add a little extra melted white chocolate to make the mixture stick into balls.



We hope you've been having a lovely weekend so far! Our festive activities  are continuing today, don't you just love December!?



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