Present-style Cake Bites

Name: Present-style Cake Bites
Total time: 3 h 15 min
Yield: 25
Ingredients: 1.25 cups All purpose flour; 1 teaspoon Baking powder; 0.75 cup butter (softened); 3 eggs (lightly beaten); 1 tablespoon cocoa powder; 0.75 cup superfine caster sugar; 1.333 cups white chocolate (chopped); blue food coloring powder; 2 tubes red piping gel

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Health Score:

4,8 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 15 min.

Preparation

ready in 3 h. 15 min.

Ready in

Calories:

467

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	467 kcal	(22 %)
Protein	6.05 g	(6 %)
Fat	27.27 g	(24 %)
Carbohydrates	50.19 g	(33 %)
Sugar added	18.29 g	(73 %)
Roughage	0.12 g	(0 %)

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more nutritional values

Vitamin A	201.07 mg	(25,134 %)
Vitamin D	0.73 μg	(4 %)
Vitamin E	2.6 mg	(22 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.28 mg	(25 %)
Niacin	1.77 mg	(15 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	51.75 μg	(17 %)
Pantothenic acid	0.27 mg	(5 %)
Biotin	0.19 μg	(0 %)
Vitamin B₁₂	0.64 μg	(21 %)
Vitamin C	0.14 mg	(0 %)
Potassium	104.3 mg	(3 %)
Calcium	95.44 mg	(10 %)
Magnesium	8.03 mg	(3 %)
Iron	1.24 mg	(8 %)
Iodine	21.82 μg	(11 %)
Zinc	0.36 mg	(5 %)
Saturated fatty acids	16.16 g
Cholesterol	113.82 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes pops

For the cake: 1 ¼ cups
All purpose flour; 1 teaspoon
Baking powder; ¾ cup
butter (softened); 3
eggs (lightly beaten); 1 tablespoon
cocoa powder; ¾ cup
superfine caster sugar

For the coating: 1.333 cups
white chocolate (chopped); blue food coloring powder

To decorate: 2 tubes
red piping gel

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Preparation steps

For the cake: preheat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23 cm | 9" square cake tin and line the base with non-stick baking paper.

Put all the cake ingredients into a mixing bowl and beat with an electric whisk until smooth and blended. The mixture should drop easily from a spoon, add a little water if it is too stiff.

Spoon into the tin and bake for 30-35 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely. Chill the cake for at least 2 hours until firm.

Cut the chilled cake into 25 squares and insert a lollipop stick into each square.

For the coating: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and gently stir in a little food colouring until blended. Dip into the melted chocolate and stand in a glass or cup and leave to set. Reserve the remaining chocolate in the bowl and keep warm.

To decorate: pipe a bow onto each parcel cake pop. Add a dot of the reserved chocolate to the centre of each bow - reheating to melt the chocolate if necessary. Leave to set.