Page 321 - YC Cooking School

2. Add the caramel and mix until well combined. Note: Instead of using caramel for the

filling, you could also use melted white chocolate, or a simple buttercream.
3. Take thumb-sized portions of the cake mixture and roll into neat balls.
4. Place on a plate and chill in the fridge for at least 15 minutes.
5. Meanwhile, chop the chocolate into rough pieces using a sharp knife, and melt it over
a double boiler, or in 20-30 second bursts in the microwave on a low heat setting
(about 4 bursts).
6. Leave the chocolate to stand for a minute or so and then stir with a spatula until you
have a silky consistency. Allow to cool slightly.
7. Dip the end of the skewers into a little melted chocolate and skewer into the cake
pops.

8. Place in the freezer for 10 minutes to harden slightly. Note: This helps to ensure that
the cake pops stick to the skewers when coating with chocolate.
9. Dip the cake pops into the melted chocolate until well coated, or drizzle melted
chocolate over the cake pops using a spoon.
10. Stand the cake pops in a glass jar or drinking glass until the chocolate sets. You can fit
about 4 or 5 cake pops standing up in a medium-sized glass jar. Alternatively you can
stand the cake pops upright in a piece of polystyrene.
11. Top the cake pops with decorative sprinkles before the chocolate sets.

© Recipe copyright of Sarah Graham

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