Food & Wine
Bomb emoji cake pops
Want a dessert to blow the grandkids away? These delicious and adorable cake pops deliver an explosion of flavour – as well as fun. The next time you make (or even buy) a chocolate cake, save a decent slice and use it to make these sweet morsels.
Ingredients:
- 170g chocolate cake leftovers
- 85g popping candy
- 100g chocolate ganache
- 150g dark chocolate, melted for dipping
- Edible black lustre spray
- Small amount of black fondant
- Indoor sparklers
- Cake pop sticks
Methods:
- Crumble into a bowl the cake offcuts.
- Add a spoonful of ganache to the cake crumbs and, using your hands, combine until you can mould the mixture with your hands into a ball.
- Add the popping candy to the mixture and give a final mix (it may be easier to use your hands at this stage).
- Take some of the mixture and roll it into a ball with your hands. Repeat with the rest of the cake mix. Place the balls on a baking tray and chill for 30 minutes in the refrigerator.
- Melt the dark chocolate in a microwave or a heatproof bowl over a saucepan of simmering water. Dip the cake pop sticks into the chocolate and insert one into each cake ball.
- Put them back into the refrigerator for a few minutes to set. Dip the balls into the melted chocolate and let any excess drip off. Place the sticks into a cake dummy to let the chocolate set.
- Spray each cake ball with edible metallic black lustre spray. Insert the sticks back into the cake dummy to let the coatings dry.
- Once dry, carefully remove the sticks from the cake balls, taking care not to dent or crack the dark chocolate coating.
- For the bomb’s fuse, roll a small piece of black fondant in a long sausage and cut into rounds. Pipe ganache into the hole left by the stick then cover with the fondant fuse.
- When ready to serve, insert an indoor sparkler into the black fondant fuse, light, and step back!
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Related links:
Chocolate marshmallow cupcakes