White Chocolate Cake Pops With Ginger Cake
Makes 12-14 cake pops
Servings: 12
Equipment
- 12-14 Lolly sticks wooden
Ingredients
- 250 g ginger cake fruitless - I used McVities Jamaica Ginger Cake
- 3-4 tbsp ginger buttercream taken from my Gingerbread Angels Cupcakes - although you could use Philadelphia cream cheese with some ground ginger stirred into it.
- 200 g white chocolate
- pieces crystallised ginger roughly chopped, to decorate
Instructions
- Pulse the cake in the food processor a few times until you have crumbs.
- Drop in 3-4 tablespoons of ginger buttercream. Pulse again until you get a ball of dough. Don't over pulse otherwise the blade chops it up again.
- Roll golf ball sized blobs of dough with your fingers. Place on a baking tray lined with parchment paper. Put in the fridge for 2 hours or overnight or cover with cling film and put in the freezer for 30 minutes.
- Break the chocolate into squares and melt either in a double boiler or the microwave.
- When the chocolate is melted, roll the balls in it and spear with one of the sticks to remove. Use a teaspoon to drip chocolate all around the ball and let the excess drip from it.
- Stud pieces of crystalised ginger onto the white chocolate before it starts to set. Finally, stand the cake pop in a cup just the right height to support it but not to smudge the chocolate.
- Allow to set before serving. Chill if desired but this is not essential.