Present-style Cake Bites
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
467
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
25
- 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
- To decorate
- 2 tubes red piping gel
How healthy are the main ingredients?
eggPreparation steps
1.
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.
2.
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.
3.
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.
4.
Cut the chilled cake into 25 squares and insert a lollipop stick into each square.
5.
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.
6.
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.
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