VALENTINE’S GIFTS
CAKE POP ROSES Makes 12 Takes 25 mins, plus chilling Cost per serve 67p 1 Madeira cake 4 tbsp vanilla-flavoured frosting 200g white cooking chocolate 1 x 180g can Dr Oetker easy swirl cupcake icing in pretty pink 1 x growing pot of mint 12 cake pop sticks pink ribbon
1 In a mixing bowl, crumble the Madeira cake into fine crumbs. Add the frosting and mix together with your hands, until combined. Shape the mixture into 12 balls of equal size and put on a board or plate. 2 Line a baking tray with nonstick baking paper. Break the chocolate into squares, then melt in a heatproof bowl over a pan of simmering water. 3 Dip a cake pop stick 1cm into the melted chocolate, then insert into a cake ball and put on the baking tray. Repeat with the remaining sticks. Freeze on the tray for 30 minutes, until the sticks are securely fixed to the cake balls. 4 Once the sticks are secure, melt the chocolate again. Swirl each cake pop quickly in the chocolate to cover, then put them in jugs or mugs to hold them upright while they set. Chill in the fridge for 30 minutes to set completely. 5 Pipe icing around each cake pop, starting from the top and spiralling outward. Secure small bunches of mint to the top of the stick with ribbon. The cake pops (without mint) will keep for up to 5 days. Each cake pop contains Energy
1114kJ 266kcal 13%
Fat
Saturates
Sugars
Salt
12g 6g 30g 0¡3g 17% 32% 34% 5%
of the reference intake. See page 114. Carbohydrate 37g Protein 3g Fibre <1g
PRETTY IDEA Present the cake pops in a bunch for a beautiful bouquet.
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