Baking ingredients
- 200 g self-raising flour
- 200 g caster sugar
- 120 g unsalted butter, softened
- 40 g cocoa powder
- 2 eggs, at room temperature
- Quarter tsp salt
- 120 g unsalted butter, softened
- 200 g icing sugar, sifted
- 100 g dark chocolate, melted and cooled
- 150 ml boiling water
- 1 tsp baking powder
- Quarter tsp bicarbonate of soda
Decorating ingredients
- 200 g White colour melts
- 200 g Red colour melts
- 250 g Renshaw White Ready to Roll Icing
- 50 g White sanding sugar
Renshaw products used
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Instructions
To bake:
Step 1
Preheat the oven to 190°C. Line the cake tin with greaseproof paper.
Step 2
Put the cocoa powder into the jug and stir in the boiling water until combined.
Step 3
Cream the butter and sugar until light and fluffy.
Step 4
Add the eggs one at a time, mixing well between each.
Step 5
Sift together the flour, baking powder, bicarbonate of soda and salt.
Step 6
Pour in the dry ingredients and gently beat until well combined
Step 7
Fold in the cooled cocoa until mixed well.
Step 8
Pour into the cake tin and bake for 45-60 mins.
Step 9
Once baked, leave to cool in the tin for 20 mins and then turn out on to a wire rack to finish cooling. Refrigerate for 30 mins before use.
Step 10
Cream the butter with an electric whisk. Gradually add the icing sugar.
Step 11
Pour in the melted chocolate and cream until light and fluffy.
Step 12
Crumble the sponge cake into fine crumbs. Add the frosting a little at a time mixing with your hands until you have a fudge like texture.
Step 13
Wrap the mixture in cling film and refrigerate for 1 hour before rolling your balls.
Decorating Instructions:
Step 14
Using a spoon scoop out a ping pong ball size of cake pop mixture. Roll the mixture with your hands to create a hat shape.
Step 15
Melt the colour melts following instructions on the pack. Dip a cake pop stick about 2 cm into the red melts and insert it into the bottom of the cake hat so it goes half way into the cake. Place the cake pop into a polystyrene block and leave to set for a few minutes.
Step 16
Making sure the melts are still warm, dip and swirl the cake hat into the red melts and leave to set.
Step 17
Using a brush, small knife or spoon, add a white edge to the bottom of the hats with the white melts. Sprinkle with white sanding sugar.
Step 18
With the White Ready to Roll Icing, roll a small white ball in your hands to make the bobble on the hat. Dip this in the white melts and cover with white sanding sugar. Add to the top of the hats with white colour melts or edible glue.
Step 19
Leave the hats in the polystyrene block until the melts have set and are dry to the touch.
