Ok. I have been told off a bit recently for posting too many cake-themed posts. Personally, I think that this is ridiculous because who can possibly have too many cakes?
And, anyway, I have no choice: I must show you this recipe because I just think that these are too adorable for words! In fact, if I could make them every week and just have them as a permanent fixture in my kitchen, I so would.
What you’ll need:
1 batch of Foolproof Basic Mini Cupcakes (I’ve made the mini version here but you can always make full-sized ones if you like)
1 batch of Foolproof Frosting in the colour of your choice – it doesn’t have to be pink!
A bag of clear, hard-boiled sweets, the old-fashioned kind. (I bought mine from Marks & Spencer, they were 99p for a big bag)
Wooden cocktail sticks, or proper lolly sticks (you can buy these from craft shops such as Cake Craft World or HobbyCraft)
Sprinkles and edible glitter to decorate, if you like to go a bit overboard, like me
A baking tray lined with silicon or greaseproof paper
Once your cakes are baked and cooled, you can begin by icing them! But first, you need to make sure your oven’s hot. If it’s still on from the cakes, turn it up to 200 degrees Celsius, and if you’ve made your cakes in advance, turn it on.
You can use a teaspoon or a piping bag and nozzle, whichever you like.
(I use, and really recommend, these Easy Squeezers by Cuisipro – they cost under five pounds and I know that they are stocked in Selfridges but I am sure other stores sell them too.
Somewhat embarrassingly they are designed for children, but I find them perfect for icing smaller cakes quickly and neatly! Cuisipro haven’t paid me any money to say this, or sent me any free stuff, by the way.)
However, you choose to ice your cakes, ice them carefully with a swirl and pop them back on the cooling rack when done.
If you are decorating them with sprinkles or edible glitter, do this now before the icing has set.
Take a boiled sweet in the colour of your choice and, using a sharp knife, cut it into quarters or halves, depending on how big you’d like your lollipop to be. I quartered mine.
Cut through the sweet by very carefully placing the blade of the knife over the top of the sweet and, in one firm motion, pushing down to break apart the sweet. This ought to give you a clean break. For goodness’ sakes, be careful of your fingers!
Now, place your quartered pieces of boiled sweet onto your lined baking tray, making sure that they are evenly spaced:
Now, pop the tray in the oven, but leave the door ever so slightly ajar. These need hardly any time at all – usually about 60 seconds – to melt. Keep a close eye on them, and once they have melted and begun to bubble slightly, take them out at once.
Be warned: I f you leave them in for too long they will very suddenly lose their colour and go all syrupy.
Now, working very quickly before the sweets set again, gently pop your toothpicks or lolly sticks into the bottom of each sweet. Press it in and roll it over slightly, to ensure it is surrounded by the sweet and will be held in place firmly when it sets.
Repeat this with all of your sweets.
If you’d like a perfectly round edge to your lolly, take a butter knife and gently oil the blade with olive oil. Carefully squidge and press in the sides of the lolly in when it’s still melted to smooth and mould it, and this will give you a perfect edge.
You don’t have to do this, though; I think it’s quite fun to leave them a bit rustic, it looks adorable.
When you are happy with the shape of your lollies, just leave them on the tray for a minute to cool and harden fully!
Once your lollies have fully hardened, remove them from the baking tray by gently pushing the blade of a knife underneath them and pulling them off. They ought to pull off quite easily.
Repeat the above steps until you have all the lollies you need!
Now, if you have made mini cupcakes and used cocktail sticks for your lollies, you will need to just trim the sticks slightly to make sure that they fit in the cakes properly.
Just take about an inch or so off for mini cakes, or leave them at the full size for standard-sized cakes.
Now for the fun bit! Gently push your lollipops into the top of each cupcake:
…and repeat with the rest!
Try varying the design and arranging on a pretty stand or plate to make even more of a visual impression.
Now eat and enjoy!
See you tomorrow, and thank you very much for reading my post!
Do you have any questions you’d like answered? Ever wondered how to make a bed properly, how to cook easy bread from scratch, how to make the perfect cake, how to get tough stains out easily and quickly? My friends, I am rubbish at many things but due to a strange addiction to Mrs Beeton in my early teens and a very accomplished group of friends and family, I have access to a fairly sizeable amount of domestic knowledge. Test me – send me your domestic conundrums and we will see what we can do!