Chick-cake-pop-briony-web

Briony’s chick cake pops

These vanilla and coconut cake pops are so easy, with no baking involved, so cooks of all abilities can have fun getting their hands messy!

By , 25 March 2019

(3 votes)

Briony’s chick cake pops
  • Prep: 25 Mins
    Cook: 5 Mins
    Chilling time

  • Serves: 8

  • Price: 68p per serving

Nutritional Info
Each 62g serving contains
  • Energy

    1185KJ

    283KCAL

    14%
  • Fat

    16.7g

    high

    24%
  • Saturates

    7.4g

    high

    37%
  • Sugars

    21.7g

    high

    24%
  • Salt

    0.22g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1912kJ/457kcal.
Ingredients
  • 1tsp Asda Yellow Natural Colouring
  • 100g desiccated coconut
  • 12 pack Asda Plain Fairy Cakes
  • 4tbsp Asda Vanilla Flavour Frosting
  • 200g white chocolate
  • Black piping icing
  • 50g ready-to-roll white fondant
  • Orange gel food colouring
  • 8 cake pop sticks
Method
  • Line a large baking tray with some nonstick baking paper. In a bowl, stir the yellow colouring into the coconut until evenly coloured.

  • In another bowl, break up the fairy cakes into crumbs, using your fingertips. Add the frosting and knead into a smooth mixture. Cut into 8; roll each piece into a ball.

  • Microwave the white chocolate in 30-sec bursts, stirring in between each one, until melted.

  • Using a fork, dip each ball in turn into the chocolate, shake off the excess and put on the baking tray.

  • Dip each ball in the coconut then put back on the baking paper. Push each ball onto a cake pop stick. Chill for 30 mins or until completely set.

  • Using the black piping icing, pipe 2 dots for eyes on each ball.

  • Knead the white fondant with a few drops of orange gel colouring until it is an even shade. Make 8 triangles, each 5mm long, for the beaks and 16 circles, each 5mm, for the feet. Attach the beaks and feet to the balls with piping icing.