Cauldron Cake Pops
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes
Cooking time: 5 minutes
Makes 15-20 pops
- 2 cups leftover cake trim, discard the hard parts (or you can always make a cookie pop mixture like the one here)
- 3 tablespoons chocolate ganache
- 300g/10ozs. dark chocolate
- 1 teaspoon copha
- Orange, yellow and green royal icing pens
- Black fondant
- Red food colouring dye
- Skeleton and bone decorations
Step 1 - Line two trays with parchment. Shape the cake pops into small around, about the shape of walnuts. Melt the chocolate in a microwave or a double boiler. Dip a pop stick into the melted chocolate and push through the cake pop making sure not to go all the way through the ball. Refrigerate.
Step 2 - Once the chocolate has set, add the copha to the chocolate mix to make it a little runnier. Spoon the chocolate on top and around the ball and place back onto the paper to dry and set. When it has set, draw squiggles of flames in orange and yellow icing on the bottom side of the cauldron. Set.
Step 3 - Make the legs by cutting up some of the cake pop sticks and draw stripes with red colouring and a fine paintbrush. Shape small shoes at the end and allow to dry and set hard.
Step 4 - Place the pops in the display stand. Place the legs into the top of the cauldron and then pipe a little green royal icing and attach the skeleton bits.