Flower Lolly Bites

Name: Flower Lolly Bites
Total time: 4 h
Yield: 20
Ingredients: 0.333 cup cocoa powder; 1 cup boiling water; 0.5 cup unsalted butter; 1.25 cups light brown sugar; 0.5 tsp vanilla extract; 2 eggs (beaten); 1.333 cups self-rising flour; 1 tsp Baking powder; 0.25 tsp baking soda; 1 pinch salt; 4 ozs Milk chocolate (30% cocoa solids); 0.5 cup butter; 1.667 cups powdered sugar; 2 cups white candy melts; Chocolate flake (or sugar strands); 2.25 cups yellow Sugar paste

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Difficulty:

advanced

Difficulty

Preparation:

2 h. 30 min.

Preparation

ready in 4 h.

Ready in

Ingredients

for

cakes pops

For the cake: 0.333 cup cocoa powder; 1 cup boiling water; ½ cup unsalted butter; 1 ¼ cups light brown sugar; ½ tsp vanilla extract; 2 eggs (beaten); 1.333 cups self-rising flour; 1 tsp Baking powder; ¼ tsp baking soda; 1 pinch salt

To bind: 4 ozs Milk chocolate (30% cocoa solids); ½ cup butter; 1 ⅔ cups powdered sugar

To decorate: 2 cups white candy melts; Chocolate flake (or sugar strands); 2 ¼ cups yellow Sugar paste

How healthy are the main ingredients?

egg salt

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Preparation steps

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line a 20cm|8" square tin with non-stick baking paper.

Mix together the cocoa and boiling water until blended.

Beat the sugar and butter in a mixing bowl until light and creamy.

Gradually beat in the vanilla and eggs.

Sift in the flour, baking powder, bicarbonate of soda and salt and beat into the mixture.

Stir in the cocoa paste until evenly blended.

Pour into the tin and bake for 40-60 minutes until just firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

To bind: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.

Beat the butter until soft. Gradually sift in the icing sugar and beat well. Beat in the chocolate until blended. Chill for 30 minutes.

10.

Crumble the cake into a bowl and mix in the chocolate mixture with your hands until it clings together.

11.

Roll into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.

12.

For the coating: melt the candy melts as for the chocolate.

13.

Dip the end of each lollipop stick into the melted candy melts, then insert into the cake balls.

14.

Dip the balls into the chocolate until completely coated.

15.

Place the sugar strands in a bowl and dip the top of the coated balls into the strands. Stand in a glass or cup until set.

16.

Roll out the sugarpaste thinly between 2 sheets of cling film. Cut out small discs - about 10-12 for each cake pop.

17.

Gently press each disc to elongate into a petal shape and smooth with your fingers.

18.

Place the widest end of the petal at the base of each cake pop with the edge against the stick. Slowly run your hand up the side of the petal to adhere it to the cake pop. Smooth out the edges. Repeat with the remaining petals, overlapping them, attaching them to each other with a little water.

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