Creating kid-friendly treats, in terms of complexity of the recipe (in case they want to help) and flavours, is essential when working in a boarding school. I’ve personally found making cake pops in the past not only time consuming, but also rather stressful when it comes to the dipping stage. They always seem to fall off the stick and disappear into the chocolatey pool of doom. And so in interest of time and sanity this week, I opted instead for marshmallow pops! They were the perfect shape, were sticky enough to hold themselves onto the sticks, and looked absolutely adora-bauble once dressed in strawberry lace scarves and chocolate hats!
This recipe is perfect to try at home, and I reckon a best-seller at any festive school fair. And if you happen to be a child in an adult’s body like myself, a cracking bitesize dessert for a festive dinner party!
Much like last week’s Chocolate Orange Truffle Puds, make sure you leave yourself enough time to allow the chocolate to set.
This recipe makes 10 marshmallow pops! Let me know if you make them! #twelvebakesofchristmas
1 bag of regular-sized marshmallows
200g white chocolate
50g milk chocolate
1 pack of strawberry laces
1 bag of giant chocolate buttons
1 packet of Rolos (10 chocolates)
Orange fondant for the carrot noses
10 cake pop sticks
A stand to place them in (cake pop stand or polystyrene block)
1 piping bag or small sandwich bag
1/ Place two marshmallows on each stick, piercing through the side rather than the top.
2/ Melt the white chocolate in microwave. It’s best to do this in 10 second bursts, stirring in between, to avoid burning. Pour into a tall glass, dip each marshmallow duo into the chocolate, tapping off any excess. Place in stand, stick a giant chocolate button on top of each one, and let the white chocolate set. Half an hour in the fridge should do the trick!
3/ Cut the stawberry laces into lengths of approx. 15cm. Once the chocolate has set, remove the pops from the stand and lie them on a chopping board or piece of parchment paper. Carefully tie two laces around each snowman to creat the scarf.
4/ Mould the fondant into small carrot-shaped noses.
5/ Melt the milk chocolate in the microwave, and pour into the piping bag or sandwich bag. Cut the corner/ tip off to creat a small hole, and pipe the eyes and buttons onto the snowmen. Use a little amount of chocolate to stick the noses in place.
6/ Once set, place the pops back in the stand, and stick a Rolo on top of each chocolate button using the melted milk chocolate to finish off the hats. Allow to set, and then ENJOY!!!
Check out #CAKE’s bakes of Christmas past:
The Twelve Bakes of Christmas 2013
Snow-Dipped Ginger Snaps
Mini Mince Pies
Stained-Glass Window Biscuits
Speedy Figgy Pudding
Orange Tea Loaf
Peanut Butter Fudge
Festive Sausage Plait
Bûche de Noël