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semi-sweet chocolate Cake brandy powdered sugar chocolates Icing powdered sugar egg white lemon juice
Viewed: 53 - Published at: a year agoIngredients
- 6 oz semi-sweet chocolate, chopped coarsely
- 1 1/2 lbs store-bought fruit cake
- 1/2 cup brandy
- 1/2 cup powdered sugar
- 36 None pop sticks
- 36 None red candy-coated chocolates
- None None FOR THE ROYAL ICING
- 1 1/2 cups powdered sugar
- 1 None egg white
- 1/4 tsp lemon juice
Method
- Line a baking pan with parchment paper. Stir chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl).
- Using hands, crumble cake into a large bowl. Stir in chocolate, brandy and sifted powdered sugar. Using wet hands, shape level tablespoons of mixture into balls, squeezing firmly. Place balls on prepared pan. Freeze for 1 hour or refrigerate for 3 hours or overnight, until firm.
- For the royal icing, sift powdered sugar through a fine sieve. Lightly beat the egg white into a medium bowl until mixture is foamy. Beat in the powdered sugar 1 tbsp at a time, until it reaches desired consistency. Using a wooden spoon, mix in the lemon juice.
- Dip the end of one stick into the royal icing, then push it halfway into a ball of cake. Return to pan. Repeat with remaining sticks and balls of cake. Place pan in the freezer for about 5 mins to set.
- Drizzle royal icing over cake balls. Top each with a chocolate candy. Stand pops upright in a styrofoam block until set.
