Recipe

彩色玻璃蛋糕持久性有机污染物

May 31, 1975 2:00pm
  • 1 hr 30 mins cooking
  • Makes 18 Item
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Ingredients

彩色玻璃蛋糕持久性有机污染物
  • 1 1/3 cup (230g) firmly packed butter cake crumbs
  • 1 1/2 tablespoon apricot jam
  • 300 gram white chocolate melts
  • 18 lollipop or paddle pop sticks
  • 200 gram jubes, sliced thinly

Method

彩色玻璃蛋糕持久性有机污染物
  • 1
    Using a fork, combine cake crumbs and jam in a medium bowl. Shape 2 level teaspoons of mixture into balls, squeezing firmly. Place on a baking paper-lined tray; freeze 1 hour or refrigerate 3 hours or overnight, until firm.
  • 2
    Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl). Transfer to a heatproof jug.
  • 3
    Dip the end of one stick into the chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place tray in the freezer for about 5 minutes to set.
  • 4
    Decorate about four cake pops at a time. Dip a pop into the chocolate, rocking back and forth to coat; don't swirl the pop, or it'll break. Allow excess chocolate to drip back into the jug. Stand cake pop upright in a styrofoam block.
  • 5
    Before chocolate on pop completely sets, cover with jube slices. Stand upright until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.

Notes

Any small jubes or jelly sweets can be used. Use lightly oiled scissors to cut the jubes.

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