Rice pop cake lambs

Name: Rice pop cake lambs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 25 g butter; 150 g pack white mini marshmallows; ½ tsp vanilla bean paste or extract; 75 g Essential Rice Pops; 1 Edible glue, for sticking; 8 black seedless grapes; ¼ 150g pack dried blueberries; 16 edible eyes

Sweet little lambs that are great fun to make in just 20 minutes

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Serves8
CourseSnack
Prepare15 mins
Cook5 mins
Total time20 mins

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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.

Cook’s tip

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