Cake pop baubles recipe

1. In a large bowl, break the chocolate cake into fine crumbs. Stir through three-quarters of the buttercream icing to bind the mixture. Add more if needed, but don’t let it get too soggy. Roll the mixture into 10 x 4cm balls and place on a lined baking sheet. Cover with clingfilm, then chill in the fridge for 2 hrs, or until solid.
2. To ice the cake pops, melt 20g white chocolate cake covering in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Dip a cake pop stick into the melted chocolate, then push halfway into a cake ball. Repeat with the remaining sticks and cake balls. Put them in the freezer for 30 mins to secure the sticks.
3. Melt the remaining white chocolate cake covering until smooth as before, then heat for an extra 1 min. Remove 3 cake pops from the freezer, and dip the cake balls into the chocolate, turning gently to coat. Try to do this in one go as the weight of the chocolate can pull the cake ball off the stick. Stick the cake pop into the hole of an upturned colander to set. Repeat with 3 more cake pops.
4. Melt the dark chocolate cake covering as in step 3 and use to coat the 4 remaining pops.
5. Once set, brush some of the white chocolate-coated cake pops with gold glitter. Use the writing icing pens, glitter and snowflakes to decorate the cake pops so they look like baubles.
6. Roll the fondant icing into small bauble hooks, roll in the gold glitter and use writing icing to attach to the top of the cake pops. Store in a cool place.

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