Russian Doll Cake Pops

Mixture: 20 mins

Cooking : 25 mins

Cooling: A few hours
Making Balls: 30 mins

Setting: A few hours
Dipping and Decorating: 1 hour

Equipment:

2 Mixing Bowls

Sieve

Jug/Cup to beat the eggs in

Wooden Spoon

Fork

1 Teaspoons

19inch cake tin

Cooling Rack

Digital Scales
Desert Spoons
Microwave
Polystyrene Block /upside down colander
Lolly sticks

Thin Paint Brushes

Mixture:

• 4oz caster sugar
• 4oz self raising flour 
• 4oz stork butter
• 2 eggs 
• 2 tbsp cocoa
  

1) Pre-heat oven to 170 degrees

2) Sift the flour and cocoa into a smaller bowl using the sieve

3) Beat eggs with the fork in the jug or cup.

4) Cream together the butter and sugar until fluffy and light with wooden spoon in a large mixing bowl. 

5) Alternating between flour/cocoa and egg add a bit at a time to the butter and sugar and mix well. 

6) Put mixture into a greased cake tin.

7) Put in the oven for approximately 25 minutes.

8) Leave to cool in the tin for 10/20 minutes then remove from the tin and leave in the firdge for a few hours.

 

Making the Cakepops:

• Cake made previously
• 85g of cream cheese
• 140g of icing sugar

1) Use a food processor to blend the ckae into crumbs.
2) Cream the cream cheese in a mixing bowl using a wooden spoon.

3) Sieve the icing sugar a little at a time into the cream cheese and stir.

4) Add the mixture to the cake crumbs and combine until it is fully incorporated and the mixture is moist.
5) Use scales to measure out 1oz of the mixture. Split this into 0.3oz and 0.7oz bits and roll each bit into a ball using your hands. The smaller ball will be the head of the Russian doll and the larger ball will be the body. Repeat this until the mixture is used up (you will get around 18).
6) Put on a plate in the fridge and leave for a few hours.

Decorating:

• 40g White Chocolate Food Colouring
• 150g Silverspoon orange chocolate buttons (can be found in the baking aisle)
• Edible pens in black and red or black food colouring

1) Melt the orange chocolate buttons slowly in the microwave for 20 seconds at a time stirring for 10 second in between so the chocolate doesn't burn.
2)  Once the chocolate is a smooth consistency, take a few of the heads and bodies out of the fridge on a plate. Dip the head into the chocolate and stick to the body. Do this for all and then return to the fridge. Then take a few more out and repeat the process until all of the heads are stuck to the bodies and they are back in the fridge.
3) Remove the few you first stuck together from the fridge. Then get 18 lolly sticks and put the end of one (about 1cm) into the chocolate and then into the cake pop. Leave them to set for around a minute.
4) Holding the end of the stick dip the cake pop into the bowl of chocolate to cover the cake pop. Use a spoon if necessary then shake the pop gently to remove excess chocolate. Stand in polystyrene or an upside down colander to set for around 15-20 mins. Do this for the rest of the pops.

(
Keep stirring the chocolate so that it remains smooth. If it gets a little hard put back into the microwave for a few seconds)

5) Once all the pops are covered and set. Break up and melt the white chocolate in a small bowl as before. Use a teaspoon of the chocolate and dip the front of the head gently onto the spoon for the faces. Do this for all pops and let dry.

6) Then use edible pens to draw on the faces and decorate. If you don't want to use pens you can use black food colouring and a paint brush to paint on the features. Do not use other colours of food colouring as these turn a funny brown colour.

7) Leave to set for about half an hour and voila:

Single Cake Pop

All 18