CHEESECAKE POPS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 6 ounces chopped bittersweet chocolate on 75 percent power until melted, about 3 minutes. Cut a frozen cheesecake into 1-inch cubes. Gently press a lollipop stick halfway into each cube. Dip in the chocolate and roll in sprinkles and/or coconut, if desired.
CHRISTMAS TREE CRISPY POPS
These fun marshmallow lollipops are a great way to entertain children in the kitchen
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Melt the marshmallows and golden syrup in a pan, then stir in Rice Krispies. Working quickly, pack the mixture into ice cream cones and push a lolly stick into the middle of each one. Chill the cones for 1 hr until completely firm. Mix icing sugar with green food colouring and enough water to make a thick icing. Dip the cones into the icing and decorate with sweets and sprinkles. Prop up on a wire cooling rack to set.
Nutrition Facts : Calories 547 calories, Carbohydrate 132 grams carbohydrates, Sugar 112 grams sugar, Protein 8 grams protein, Sodium 0.4 milligram of sodium
CHRISTMAS TREE POPS
Decorate wedges of chocolate sponge with green icing and Smarties to make festive cake pops on sticks - perfect for baking with kids
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line the base with a circle of baking parchment.
- Put the butter in a big mixing bowl with the sugar and vanilla extract, and mix until it looks creamy. Crack in the eggs, one at a time, mixing after each one. Sift the flour and cocoa together, add to the bowl with the milk and stir everything together until smooth. Spoon into the cake tin and use the back of a wooden spoon to spread the top to make it as flat as you can. Bake for 20 mins until a skewer poked into the centre comes out clean, with just cake crumbs stuck to it, not wet batter. Leave the cake to cool completely in the tin on a wire rack.
- Remove the cake from the tin and use a serrated knife to cut it into 8 wedges. Turn each one so that the round, outside edge is facing you, and push a lollipop or cake pop stick through the middle of the outside edge. Remember to leave enough of the stick poking out for you to hold.
- Mix the food colouring and icing sugar with enough water to make an icing that is a bit runny, but still quite stiff. Try drizzling a bit on a spare piece of paper; you want it to stay in strips, not run all over the place.
- Spoon some icing over each cake wedge (you can cover it completely or drizzle lines across them in a tree shape). Decorate with sugar snowflakes and mini Smarties, then lift onto a wire rack and leave to set completely (this will take a few hours). Iced cakes will keep in the tin for up to 2 days. The un-iced cake can be frozen for up to 6 months. Defrost completely before cutting and decorating.
Nutrition Facts : Calories 364 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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