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Plum pudding cake pops
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Prep Time:
245 minutes
Cook Time:
Total Time:
245 minutes
Impressive Christmas cake pops made easy with store-bought mud cake shortcut by Katie Quinn Davies.
Ingredients:
  • 400g dark chocolate, chopped
  • 450g store-bought mud cake with chocolate icing
  • 75g hazelnuts
  • 35g icing sugar
  • Red and green fondant (see notes), to decorate (optional)
Instructions:
  • Melt 200g of chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth. Allow it to cool slightly before using.
  • Separate 1 tablespoon of icing before taking it off the cake. Crumble the cake finely into a bowl and combine it with hazelnuts, the reserved icing, and three-quarters of the melted chocolate. Mix by hand and shape into 16 balls using about 1 1/2 tablespoons of the cake mixture for each ball.
  • Coat the end of each lollipop stick with the leftover melted chocolate, and gently insert it into the center of each cake ball. Place them on a plate and freeze for 1 hour, or until they are firm.
  • Melt the rest of the 200g chocolate in a heatproof bowl over simmering water, stirring until smooth. Dip each chilled cake pop into the chocolate, letting the excess drip off, then place upright in a foam block. Repeat for all cake pops. Chill for at least 1 hour until firm.
  • Mix icing sugar and 1 tablespoon cold water until smooth. Drizzle 1/2 teaspoon of the icing sugar mixture on each cake pop, cascading over them like cream on a Christmas pudding. Keep any extra icing sugar mixture for later. Chill cake pops in the fridge on the foam block for 1 hour until icing is firm.
  • Shape the colored fondant into tiny holly sprigs, if desired, then stick them onto the cake pops using a bit of the reserved icing sugar mixture. Let it firm up, then sprinkle with icing sugar for a finishing touch.

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