Ingredients
Method
1.Using a fork, combine cake crumbs and jam in a small bowl. Shape level tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Tint chocolate green. Pour into a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place in the freezer for about 5 minutes to set.
4.Break popcorn into small pieces.
5.Dip one pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Press on popcorn to cover surface. Stand cake pop upright in a styrofoam block until set. Repeat with remaining pops, chocolate and popcorn; re-melt chocolate as necessary.
Cake pops can be made at least two days before the party.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Pappardelle with tomatoes, basil, ricotta and olives
Brought to you by Sandhurst
Lemon & garlic lamb kebabs with chunky Greek salad
Brought to you by Sandhurst
Native ad body.
Sponsored by %%sponsor_name%%