Baking ingredients
- 200 g self-raising flour
- 200 g caster sugar
- 120 g unsalted butter (softened)
- 40 g cocoa powder
- 150 ml boiling water
- 2 eggs (at room temperature)
- 1 tsp baking powder
- Quarter tsp bicarbonate of soda
- Quarter tsp salt
- 120 g unsalted butter (softened)
- 100 g dark chocolate (melted and cooled)
- 200 g icing sugar, sifted
Decorating ingredients
- Renshaw Lincoln Green Ready to Roll Icing
- Renshaw White Ready to Roll Icing
- Green colour melts
- White colour melts
- Green edible sanding sugar
- White edible sanding sugar
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 190°C
Step 2
Put the cocoa powder into the jug and stir in the boiling water until combined
Step 3
Line a cake tin with greaseproof paper
Step 4
Cream the butter and sugar until light and fluffy
Step 5
Add the eggs one at a time, mixing well between each egg
Step 6
Sift together the flour, baking powder, bicarbonate of soda and salt
Step 7
Pour in the dry ingredients and gently beat until well combined
Step 8
Fold in the cooled cocoa until mixed well
Step 9
Pour into the cake tin and bake for 45-60 mins
Step 10
Once baked, leave to cool in the tin for 20 mins and then turn out on to a wire rack to finish cooling
Step 11
Cream the butter with an electric whisk
Step 12
Gradually add the icing sugar
Step 13
Pour in the melted chocolate and cream until light and fluffy
Step 14
Crumble the sponge cake into fine crumbs
Step 15
Add the frosting a little at a time mixing with your hands until you have a fudge like texture
Step 16
Wrap the mixture in cling film and refrigerate for 1 hour before rolling your balls
Decorating Instructions:
Step 17
Using a spoon scoop out a ping pong ball size of cake pop mixture. Roll the mixture with your hands to create a round ball.
Step 18
Melt white and green colour melts following instructions on the pack. Dip a cake pop stick about 2 cm into one of the melts and insert it into the bottom of the cake ball 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 19
Making sure the melts are still warm, dip and swirl the cake pop into the colour melts. Tap off the excess on the side of the tub. While the melts are still wet sprinkle the same colour sanding sugar over the cake pop. Place the cake pop into the polystyrene block and leave to set for a few minutes.
Step 20
Roll out both the green and white icing to a thickness of about 2mm and using mini Christmas shape cutters, cut out trees and snowflakes. Use the melted colour melts to attach the shapes to the cake pops. Place the cake pop into the polystyrene block and leave to set for a few minutes.
