Chick Doughnut Pops Food

CHICK DOUGHNUT POPS

Steps:

• Line a baking sheet with parchment paper. Microwave the yellow candy melts with the shortening in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Dip the tip of 12 lollipop sticks into the yellow candy melts, then insert each into a doughnut hole. Transfer to the prepared baking sheet. Refrigerate until set, about 5 minutes.
• Dip each doughnut hole in the yellow candy melts to coat, allowing the excess to drip off, and return to the baking sheet. (Return the yellow candy melts to the microwave if they are too thick for dipping.) Let the coated doughnuts set, about 15 minutes.
• Spoon the remaining yellow candy melts into a small resealable plastic bag (remelt if needed). Snip a corner. Pipe a dot on the top of each doughnut hole and top with some yellow sprinkles to look like feathers. Pipe small squiggles on the sides to look like wings.
• Microwave the brown and orange candy melts in separate small microwave-safe bowls in 15-second intervals, stirring, until melted. Spoon into separate small resealable plastic bags and snip a corner of each. Pipe on eyes with the brown candy and beaks and feet with the orange candy. Let set, about 15 minutes.

PUSHABLE ROSé POPS

Steps:

• Pour the juice into a medium saucepan and sprinkle over the gelatin. Let stand until the gelatin is absorbed, 2 to 3 minutes.
• Add the superfine sugar and heat over low just until the gelatin and sugar dissolve, about 1 minute.
• Pour the gelatin mixture into an 8-inch square baking dish and stir in the wine. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
• Use one 7 1/4-inch-tall pushable pop mold to cut out 12 thin rounds of pound cake from the slices. Press 1 round in the bottom of each mold. Freeze the molds while the gelatin sets.
• Fill each mold halfway with the gelatin mixture, then press in 1 or 2 raspberries. Fill the rest of the way with the gelatin mixture, tapping each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Serve.

VANILLA CHICK BISCUIT POPS

Steps:

• Put half the butter and all the sugar in a bowl. Using an electric whisk or wooden spoon, beat together until smooth and creamy. Beat in the egg and half the vanilla extract until thoroughly combined.
• Tip the flour into the mixture and mix on a low speed until it comes together to form a dough. Gather up into a ball, wrap in cling film and chill in the fridge for 20 mins.
• Heat oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment. Put the biscuit dough on a lightly floured surface and roll out until about 5mm thick. Cut out the biscuits using a 6cm round cutter. Transfer the biscuits to the prepared trays and insert the lolly sticks into the sides, just a quarter of the way through. Bake for 6-7 mins until the edges are golden brown, then carefully transfer to a wire rack and allow to cool completely before decorating.
• Meanwhile, make some buttercream frosting. Place the remaining softened butter in a bowl and beat with a wooden spoon. Slowly add the icing sugar, 1 tbsp at a time, until thoroughly incorporated and you have a smooth, creamy mixture. Add a little milk and the remaining vanilla extract with a few drops of food colouring to give a pale yellow colour. Chill for 5 mins.
• Put the desiccated coconut in a small bowl, add a few drops of yellow food colouring and mix well until the coconut is coloured pale yellow.
• Spread the buttercream frosting over one side of the biscuit and sprinkle with the coconut. Add 2 chocolate chip eyes to each. Pinch a little orange fondant icing and shape into a beak and press into the mixture. Decorate with a ribbon, if you like, and serve. Will keep for 2 days in an airtight container.