Prepare for landing!
(15 votes)
Cook: 40 Mins
Serves: 6
Price: 86p per serving
Nutritional Information
Each 88g serving contains
Energy
1506kj
360kcal
1506kj
360kcal
18%
Fat
15.4g
15.4g
Med
22%
22%
Saturates
9.6g
9.6g
Med
48%
48%
Sugars
38.3g
38.3g
High
43%
43%
Salt
0.46g
0.46g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1711kj/409kcal
Typical energy values per 100g:
1711kj/409kcal
Ingredients
30g butter, melted
½ Baker’s Selection All-Butter Madeira Cake, processed into fine crumbs
Dr. Oetker Food Colour Gel in Bright Red, Sky Blue, Ultra Violet and Black
10g gelatine powder
150g caster sugar
10g liquid glucose
100g sweetened condensed milk
150g white chocolate, finely chopped
Cake Décor Gold Glitter Spray
You will also need 6 Cake Pop Sticks
Method
1
Mix together the butter, cake crumbs and a few drops of the red food gel. Roll into 6 balls and push the pop sticks three-quarters of the way in. Set aside to chill.
2
Mix the gelatine with 60ml cold water, stir to combine and set aside
3
Put the sugar, glucose and 60ml water in a pan; bring to the boil. Off the heat, whisk in the gelatine mixture. Stir in the condensed milk.
4
Add the chopped chocolate and leave to melt fully. Stir well, then divide between 4 bowls. Add a different drop of food gel to each bowl and mix well; add more gel if needed to build up the colour.
5
Carefully pour each coloured glaze into a bowl, to give a swirled pattern.
6
Push the cake pops fully into the glaze and twist as you pull the sticks out. Stick the pops upright in polystyrene, or something similar, and leave them to cool down completely. Spray with gold glitter.