Christmas Tree Chocolate Cake Pops

• Refrigerated

  • 2 Eggs, medium

• Baking & Spices

  • 100 g Caster sugar
  • 3 tbsp Cocoa powder
  • 1 Icing sugar
  • 100 g Self raising flour
  • 1 tsp Vanilla extract
  • 1 Writing icing, red and white

• Dairy

  • 100 g Butter, unsalted
  • 3 tbsp Milk

• Desserts

  • 8 Candy canes

• Other

  • handful of edible silver balls
  • 2 packets (approx 75g smarties

Found on myfussyeater.com

Description

Directions

• Preheat the oven to 180c / 160c fan. Grease and line a 9 inch round cake pan with parchment paper.
• In a large bowl cream together the butter, caster sugar and vanilla extract with an electric mixer.
• Add the eggs, one at a time and continue to mix.
• Sift in the flour and cocoa powder and mix by hand. Add the milk and mix again.
• Spoon the cake mixture into the prepared tin and flatten with a spoon or spatula.
• Bake in the oven for 20 minutes until a skewer comes out clean.
• Allow the cake to cook in the tin for a few minutes before turning it out onto a wire rack to cool completely.
• It’s really important to let the cake cool completely before cutting it so that it won’t crumble. We need it to hold its shape.
• Once the cake is completely cooled cut it into 8 triangles – in half first, then quarters, then eights.
• Turn the cake triangles upside down for flatter surface. Use the writing icing to create a string or tinsel effect and then add a few smarties. Then decorate with a few silver balls.
• Use the end of a teaspoon to make a small hole in the bottom of the christmas tree. Snap off the curved part of the candy cane and insert that into the hole.
• Finally, dust with a little icing sugar.