MATCHA CHOC FUDGE CAKE POPS
This recipe involves other components with their own recipes – links are included where relevant.
- Cake pop mix
- 2/3 of your cooled Vegan Chocolate Olive Oil Cake (you can eat the rest… yummy!)
- 1 portion of Chocolate Fudge Frosting
- Matcha white chocolate crumbles (enough to coat 8 Christmas tree cake pops)
- 30 g solid portions of Matcha White Chocolate (direct from freezer)
- 100-125 ml desiccated coconut
- Extra matcha for a more intense green colour (optional)
- At least 50 g vegan dark chocolate for coating the cake pops in, melted
- Dried cranberries, cut into teeny tiny pieces to decorate your trees (optional)
- Baking paper-lined trays
- Cake pop sticks
- A foam block or small glasses filled with rice (for setting the cake pops in)
- A small food processor (she used this Braun hand blender chopper)
- A cake pop presentation stand (she made her own from an empty Squarebars box, covered in white paper and a little fluffy “snow”)
- Crumble your cooled cake in a large mixing bowl (or in a food processor before tipping the crumbs into a mixing bowl).
- Add the frosting, ensuring that everything is thoroughly incorporated. If your mix seems too dry (it should be moist, fudgy and hold together like dough), you can add a small dash of dairy-free milk.
- Take a tablespoon of dough, roll it into a ball the size of a large walnut and place onto a parchment-lined baking tray. Repeat until all your mix is used up.
- Shape 8 of your cake pop balls into Christmas tree shapes (the mix should be very easy to mould) and pop them into an airtight container lined with a little baking parchment. Refrigerate them for at least an hour (overnight, if you like). The rest of your cake pop balls can be placed in the fridge or frozen for later use.
- Now to decorate your Christmas trees! Take your formed cake pops out of the fridge, dip one end of a cake pop stick into your melted dark chocolate and insert it half way into one of your tree cake forms. Repeat the process, then place each cake pop into a foam block or small glass filled with rice. Pop all of them into the fridge for a few minutes, then take out one at a time to decorate.
- Prepare your matcha white chocolate crumbles by placing 30 g of Matcha White Chocolate (direct from freezer) into a small food processor (I used this Braun hand blender chopper) with the desiccated coconut and giving it a thorough blitz, until everything is incorporated. If you are happy with the colour, leave as is. Sprinkle a little extra matcha powder in and blitz again if you want a deeper green. Your mix may look a little wet at this point, so pop the chopper container into the freezer for a few minutes and quickly blitz again. Your crumbles should be good to go.
- Take one of your cake pops by the stick and dip into your melted dark chocolate, allowing the excess to drip off, then sprinkle over your matcha white chocolate crumbles. If adding cranberry “baubles”, dip them carefully into the dark chocolate and adhere them to your crumble coated pops, before placing them back into the fridge to set. Repeat the process until all your pops are decorated. You may need to refreeze and reblitz your crumbles a couple of times along the way. It is fiddly, but worth the extra effort.
- The set, decorated cake pops can be covered in cling film and refrigerated for a couple of days in advance of serving (this is what I did). When ready to serve them, simply place them in a presentation stand.
A note from Miss Marzipan:
I only decorated 8 Christmas tree-style cake pops with the matcha white chocolate crumbles, and the cake pop mix makes a LOT of cake pop balls (which can be frozen for later use, dipped in chocolate or decorated in other ways too).