I've added a cranberry cookie to provide with that buttery biscuity texture
I’ve added a cranberry cookie to provide with that buttery-biscuity texture

The New Year started with a bang! I’ve had 3 parties in as many days…the kitchen was in over drive and my fridge was bursting at the seams…it was time to innovate and turn things around to make new and innovative out of old and boring…that’s when the cake pops happened.

The previous night I had made the most delicious Chocolate Devil’s Cake with a cream cheese dressing and strawberry topping. I underestimated the size of my baking pan and the cake ended up bulging northwards right in the centre. Not the kind of cake you can ice. My carving knife was soon pulled out and the top of the cake sliced off till it was a smooth top.

The top of the cake is what has been used to make these Chocolate Cake Pops. Just goes to sure, you can make magic out of left overs too :) All I needed to do was mix in the chocolate and dress it up.

The strawberry base provides the acidity needed to make the chocolate pop
The strawberry base provides the acidity needed to make the chocolate pop

Makes 25

Time taken: 20 minutes

Level: Child friendly

Equipment needed: Double boiler

Ingredients:

  • 200 grams of ready cake
  • 100 grams of chocolate base
  • 5 strawberries
  • 5 tablespoons sprinkles
  • Mini cranberry cookies

Method:

The crumble and the chocolate will make a wet mix, so butter your hands to make the pops
The crumble and the chocolate will make a wet mix, so butter your hands to make the pops

1.Crumble the cake and keep aside.

2. Temper the chocolate.

3. Pour the chocolate into the crumbled cake and shape the mix into balls that are about an inch in diameter.

4. Slice the strawberries and place the hot chocolate pops on the dry strawberry slices.

Start building your chocolate pop turtle by adding a strawberry base and the biscuity shell
Start building your chocolate pop turtle by adding a strawberry base and the biscuity shell

5. Next coat the chocolate pops with the sprinkles and place one cranberry cookies right on top of the pop.

6. Cool the pops so the strawberry and cookie sticks to the chocolate pop.

7. Pull them out of the refrigerator at least 30 minutes before you serve them.

 

Note: You can use any ready-made cake base to create these chocolate pops. If you run short of chocolate base, melt a chocolate of you choice and add it to the cake crumb

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