Mini Cake Pops
RECIPE BY MARC HIRSCHOWITZ
1 x 600 g chocolate or vanilla instant cake mix (plus the ingredients listed on the box)
453 g instant frosting (Pillsbury) 450 g white or milk chocolate 48 candy sticks
Grease and line a 23 x 23 x 5 cm square cake tin.
Bake the cake mix according to the packet instructions. Allow to cool completely and trim or grate off the brown edges.
Crumble the cake into a bowl either by hand or using a food processor until it resembles breadcrumbs.
Mix three-quarters of the tub of instant frosting into the cake crumbs and combine until all the icing is absorbed into the cake. Roll this mixture into balls (approximately the size of ping-pong balls) and place in the fridge for 1 hour to firm up.
Melt the chocolate in the microwave on a low heat or in a double boiler.
Insert a candy stick into each ball and dip into the melted chocolate.
Stand in a cup to dry.
Make as many cake pops as needed and freeze the remaining uncoated balls. Keep the coated balls in an airtight container for up to 1 week.
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