This simple recipe will make your Easter buffet table look even more exciting. Prepare them in advance to avoid on-the-day stress...
Easter Egg Cake Pops
110g (4oz) butter – melted
200g (7oz) caster sugar
2 eggs – medium
60g (2oz) self-raising flour
30g (1oz) cocoa powder – unsweetened
¼ teaspoon of salt
1 teaspoon vanilla extract
60g (2oz) chocolate chips
12 lollipop sticks
200g Renshaw Milk Chocolate Simplymelt
200g Renshaw Strawberry Simplymelt
Hundreds and thousands
Heat the oven to 180 c/350 F/gas mark 4. Grease and flour a 20cm square tin. In a medium bowl, beat together the butter and caster sugar. Add the eggs and mix well.
Combine the self-raising flour, cocoa powder and salt and stir into the butter, caster sugar and egg mixture. Stir the vanilla extract into the mixture followed by the chocolate chips. Spread evenly into the prepared tin.
Bake for approximately 25 to 30 minutes or until edges of the cake are firm. Leave to cool on a wire rack for 30 minutes.
Remove the cake mixture from the tin and place on a clean flat surface. Using an oval shaped cutter, cut oval shapes out of the cake.
Melt both Renshaw Milk Chocolate and Renshaw Strawberry Simplymelt as per instructions on pack. Dip on end of each lollipop stick into the melted Renshaw Milk Chocolate Simplymelt and push into one end of each cake oval to create cake pops. Leave the lollipop stick to set for 15 minutes.
In the meantime, pour each melted Simplymelt into a separate bowl. Dip the oval cake pops into the Simplymelt, shaking off any excess. Prop the cake pops up vertically in a mug to allow the Simplymelt to set.
Take any remaining Simplymelt and pipe onto the cake pops in lines or spots, and decorate with hundreds and thousands.
For more recipes, quality ingredients and expert advice visit the Renshaw Baking website here.
Will you be trying this recipe?
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