Robin Red Breast Cake Pops

RECIPE

ROBIN RED BREAST CAKE POPS

Serves: 8 - 10

Prep Time: 60 Minutes

INGREDIENTS

1 Booths Madeira Loaf Cake

200g tub ready-made vanilla buttercream

300g milk chocolate

100g ready-made red fondant

100g ready-made white fondant

50g ready-made yellow fondant

1 pack candy eyes

1 pack food colouring gels

Paper straws

METHOD

1. Crumble the sponge between your fingers until you get a fine breadcrumb consistency.

2. Add the buttercream and mix until it comes together.

3. Mould the cake mix into round balls, using a small ice-cream scoop to make them evenly sized. Freeze the balls for 1 hour.

4. Melt the chocolate in a bain-marie and cool to 30°C, use a temperature probe to help you. This will temper the chocolate and give a nice snap to the texture.

5. Press each cake ball on to a straw and dip into the melted chocolate until they are fully coated, then allow to set (they will set quickly).

6. Using some of the white fondant and food colouring gels, create your desired wing colour and cut them out.
7. Dip the cakes into the melted chocolate again and decorate with the fondant and decorations, using our robins as inspiration.

CHEF'S TIP 

You can decorate these small cake pops as any of your Christmas favourites like reindeer, snowmen or Christmas puddings.