These were LOVELY to make!!
I can’t say they were copied/inspired/taken from anyone in particular – they were an accumulation of internet image searches for mummy cakes! There were some really, really cute ones, despite how scary they were meant to be…
Here are some tips I learned about making cake pops (which you probably know already):
* Don’t make them too big
* Have somewhere to put them (e.g a polystyrene block)
* Do chill them in the fridge before trying to put lolly sticks into them
* Dip your stick in chocolate or candy melts, then put them into your cake pop
* Fridge them again for a few minutes
* Don’t use too much covering in one go and ROLL the pops in chocolate, rather than dipping otherwise the weight pulls them off
I used some frozen left-over chocolate cake I had in the freezer. (NEVER throw away scraps!)
I added a tablespoonful of butter to the crumbled cake, pulling it all together into a delicious ball. Then I picked off pieces and rolled into cake pops. Who needs an expensive cake pop machine?
Then I coloured some white sugarpaste with a tiny bit of ivory sugarflair coloring, rolled it thinly and sliced (using a pizza cutter) tiny, tiny slices of long sugar paste. I secured one end to a dipped-in-white-chocolate-mummy-head with a drip of chocolate, brushed a little water along the ‘bandage’ and wrapped it around the mummy’s head. I then added two red-coloured buttercream icing eyes. Et voila! Mummies!
Here’s my favourite chocolate cake recipe:
Chocolate Tray Bake Cake (makes a large tray bake – quarter the recipe for a small cake to make cake-pops with)
340g (1 and 1/3 cups PLUS 2 tbp) unsalted butter
340g (3 and 1/3 cups) caster sugar
280g self-raising flour (2 cups PLUS 1/3 cup) (or plain flour, with baking powder/soda added)
60g (1/2 cup) cocoa powder
60g (1/3 cup) dark chocolate
60g (1/3 cup) milk chocolate
* Preheat oven to 180 degrees C / Gas 4.
* Grease and line a ten inch square cake pan.
* Beat together the butter and sugar until light and creamy.
* Beat the eggs, then add to the butter/sugar gradually. If it curdles, add a small spoonful of flour.
* Sift together the flour and cocoa powder. Slowly mix the flour/cocoa powder into the butter/sugar/egg mixture until combined.
* Spoon the mixture into the tin and bake for 45 – 60 mins. Keep checking it towards the end of baking – it is done when you can insert a skewer into the centre and it comes out clean.
* Allow to cool a little then turn onto a wire cooling rack.
CRUMBLE into a bowl, chill, then add a tablespoonful of butter until nicely pulling together.