Rice pop cake lambs
Sweet little lambs that are great fun to make in just 20 minutes
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- 25g butter
- 150g pack white mini marshmallows
- ½ tsp vanilla bean paste or extract
- 75g Essential Rice Pops
- 1 Edible glue, for sticking
- 8 black seedless grapes
- ¼ 150g pack dried blueberries
- 16 edible eyes
Put the butter, mini marshmallows and vanilla into a large saucepan. Heat gently, stirring often, until melted. Meanwhile, line a large baking tray with baking parchment.
Stir the rice pops into the melted marshmallow mixture until thoroughly coated.
Using 2 tablespoons, make 8 large mounds with sticky rice pop mixture, placing them onto the prepared tray as you go. Use 2 squares of baking parchment to cover your fingers, then shape into rough, textured ovals. Set aside until firm.
Using the edible glue, stick a grape onto the front of each oval to make a face, holding it in place until firmly affixed. Stick the blueberries on either side as ears, then stick on the edible eyes. Finish by sticking a blueberry onto the 4 corners of each body to make the feet.
Colour some desiccated coconut with green food gel to make a grassy field for your flock. Then decorate the grass with Cook’s Ingredients Bee and Daisy Icing Decorations.
Typical values per serving when made using specific products in recipe