This Christmas period is a very different one in the Flossie Pops kitchen. Instead of Christmas cakes, I'm busy with weddings. Winter weddings are styled very differently and I've really enjoyed sitting down with couples and working with different flowers, textures and colours. When Trina and Jon attended their consultation, they had a very diverse Pinterest board for cakes - they liked so many different styles in fact we laughed that the only common theme was that they were all cakes! I know their venue well and when Trina showed me an amazing picture of a pair of pine cones dressed as a bride and groom which they wanted to use as a topper, I knew I'd enjoy this commission. They really wanted a statement cake, but with a fun element, so we finally settled on a white, ruffled, four-tier cake with a little diamante detail to bring some winter sparkle. The cake was presented on a thick log-slice stand which tied in with the pinecones, twigs and winter foliage and countryside setting.
My daughters were attending a Christmas party for Brownies and Rainbows this week and I'd agreed to provide a treat for their party bags. Originally we'd discussed iced cookies, but with four tiers of chocolate cake (and quite a lot of wastage from the trimmings) these little reindeer cake pops seemed like a perfect option! You can use any sort of cake and frosting (you can of course buy some if you don't have the tops of 8 tiers of cake kicking around…).
Reindeer Cake Pops
(makes around 12 - 15)
You will need:
300g of chocolate or vanilla cake
50g - 75g of chocolate or vanilla frosting/buttercream or chocolate ganache
300g good quality milk chocolate
Red and black sugar balls or red smarties and writing icing in black or dark chocolate.
Cake pop sticks
Brown pipe cleaners
Small clear bags (3"x5")
Baking parchment or greaseproof paper
First place the cake in a food processor and blitz into crumbs. Then add a heaped tablespoon of buttercream or ganache and blitz again until you get a mixture that looks like this:
Then roll the mixture into walnut-sized balls (i use a mini ice-cream scoop which makes each ball 28g).
Chill the balls for at least an hour.
Then melt the milk chocolate either or in a bowl over simmering water, or in the microwave in a deep plastic container. You don't want it too hot, just make sure there are no lumps left! Using plastic lolly sticks (I buy mine on Amazon) dip a stick in the chocolate and push about 1/3 of the way into the cake pop. Then put them back in the fridge for 10 minutes to firm up.
I used some black sugar balls for eyes and slightly larger red ones for the noses which I bought from Purple Cupcakes. You could also use red smarties and pipe the eyes on with writing icing from the supermarket. Make sure you have them ready then working with three cake pops at a time (leave the others in the fridge), dip the pop in the chocolate and gently tap the stick to remove any excess chocolate, then place (stick up) on a tray lined with baking parchment.
Whilst the chocolate is soft, push the nose and eyes on gently.
Once you used all your mixture up, pop the cake pops back in the fridge whilst you prepare the antlers. I used brown pipe cleaners which I cut in half then chopped smaller sections off and twisted a short piece around each end of the longer piece.
Once the cake pops are set, pop each one in a plastic bag and twist a pipe cleaner around the top of each bag.