Pop Cakes

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a spring-form cake tin with grease-proof paper.

Beat together the butter and sugar until creamy and add the eggs one at a time. Mix the flour with a pinch of baking powder and gradually stir into the butter and egg mixture, alternating with the milk, until the mixture forms a thick, dough-like batter.

Spoon the mixture into the tin and bake in the oven for around 30 minutes; perform the cocktail stick test.

Remove the cake from the oven and allow to cool. Take it out of the tin and crumble it into a bowl. Beat the butter with the icing sugar until white and creamy and gradually mix in the cream cheese. Mix in the cake crumbs and form into small balls (approx. 2 cm in diameter). Stick a wooden skewer into each ball and put in the refrigerator for around 1 hour.

To decorated, melt the chocolate and colour with the food colouring. Dip around half of the balls into the melted chocolate, turning to coat all over.

Mix the icing sugar with the raspberry juice to form a thick icing and thickly coat the remaining balls with this icing.