Cake Pop Bouquet

An edible gift idea for Mother’s Day and a great one to get the kids involved with. Almond and cranberry cake pops decorated with icing and sprinkles and arranged in a bouquet.

INGREDIENTS

Butter 115g
Castor Sugar 115g
Vanilla Essence 1 teaspoon
Almond Essence 1 teaspoon
Eggs 2 large
Self-Raising Flour 115g
MONTAGU SNACKS Ground Almonds 115g
MONTAGU SNACKS Cranberries 50g
Icing Sugar 450g
Boiling Water 8 tablespoons
Food Colouring
Sprinkles
Paper Straws

METHOD

Beat butter, sugar, vanilla and almond essence until light.

Add eggs one at a time, beating well after each. Sift in the self-raising flour and ground almonds, then fold into mixture. Spoon into a cake pop silicon mould, place a dried cranberry in the centre and place another spoonful of the mixture on top. Cover with the other half of the cake pop silicon mould.

Bake at 180°C for 15 minutes.

Remove from the oven and allow to cool completely.

Sift the icing sugar in a bowl, add the boiling water a little at a time to get the right consistency. Thin enough to pour but thick enough to coat the cake pops evenly. Divide the icing into three and add the food colouring. Place the cake pops on a cookie cooling tray and spoon the icing over the top until it evenly coats the cake pops. While the icing is still wet top with a few sprinkles.

Once the icing is dry, insert a paper straw into the bottom of each cake pop and arrange together as a bouquet.