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Scary face pops
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Take a packet of fruit chews and a few tubes of writing icing and copy the faces shown, or design your own scary cake pops. Once decorated they’ll keep in a cool place for a couple of days before the sweets start to soften.
1 Waitrose Madeira cake
200g icing sugar
2 tbsp double cream
2 tsp vanilla extract
15 wooden lollipop sticks (available from cookware shops or online, eg at amazon.co.uk)
200g Cooks' Ingredients White Chocolate, broken into squares
1 packet (45g) Starburst Fruity Chews to decorate
Dr. Oetker Writing Icing (5 tubes), to decorate
1. Crumble the cake into a bowl and add the icing sugar. Mix the cream with the vanilla extract and drizzle over the dry ingredients. Mix the ingredients together to form a thick paste that clings together.
2. Line a tray with baking parchment. Take a 30g piece of the paste and roll into a ball. Push onto the end of a lollipop stick and flatten out into an oval face shape. Repeat with the remaining mixture. Chill for 1 hour.
3. Melt the chocolate, either in short bursts in the microwave or in a bowl over a pan of gently simmering water. Spoon the chocolate over the lollies, spreading it to coat the fronts (don’t worry too much about the backs of the lollies) and let the excess drip back into the bowl. Return to the parchment lined tray while you dip the remainder.
4. To decorate, use the fruity chews to shape hair. For curly hair, soften a fruit chew by kneading it with your fingers. (If the fruit chews are cold and hard, pop a single unwrapped chew in the microwave for 5-6 seconds to soften. It might then need a couple of seconds longer but don’t microwave for any longer than this or the sweet will melt and become very hot!). Roll the chew between your hands to a long, thin rope. Curl up the rope and secure around the top of a lolly, using a little icing from a tube to hold it in place. Alternatively roll out coloured icing and use writing icing to decorate the faces. For mouths, pipe red icing and add teeth using tiny pieces of fruit chew.
Typical values per serving:
This recipe was first published in October 2011.