Red Cake Pop Truffles

Prep Time

30 minutes

Bake Time

20 minutes

Oven Temperature

Fan Oven

170°C

Gas Mark

4

Step 1

Allow the butter to soften if it is hard

Pre-heat oven to 170°C and line the tin with the greaseproof paper provided

Step 2

In a medium sized bowl add the softened butter and sugar and cream together with a metal fork/electric whisk until light and fluffy (around 3 – 4 mins)

Step 3

Add eggs one at a time and whisk after each addition

Step 4

Next pour the milk powder into a cup and add 5 tbsp of tap water, mix, and add 1 tbsp of this to the batter

Leave the remaining milk to one side

Step 5

Next add the food colouring and mix until the batter is evenly coloured

Step 6

Add the flour bag and whisk until combined

Step 7

Pour/scoop the mixture into the lined tin and bake in the centre of the oven for 18 – 20 minutes, or until the cocktail stick comes out clean

Step 8

Once baked remove cake from oven and place tin on a cooling rack for around 20 minutes

Step 9

Once cooled, crumble the cake with hands or with a fork into a medium sized bowl – make breadcrumbs

Once crumbled if cake is still warm allow to cool

Step 10

Add the remaining milk tbsp by tbsp until the cake can be squidged into balls – rolling will make it crumble so just press together

Makes around 20 golf ball size balls

Step 11

Once the balls are done melt the chocolate in a small microwaveable bowl in 20 second bursts, stir when checking

Step 12

Once melted, place a ball on one spoon and use another spoon to drizzle the chocolate over it

Once coated place on try and repeat the process for 5 balls

Step 13

After 5 balls are coated sprinkle the tops of them with some shimmer sugar

Step 14

Next cover 5 more balls, decorate and repeat

If chocolate has hardened melt it in the microwave again

Step 15

Once all balls are coated and decorated chill them in the fridge until chocolate has set