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Brussels Sprout Cake Pops

  • Total Time

    2h 0m
    • Prep Time

      30m
    • Bake Time

      1h 30m
  • Serves

    20

  • Skill Level

    Easy
  • Dietary Needs

    Veg
    • Vegetarian
  • 0 Reviews

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These little cake pops are just fabulous. They look just like brussels sprouts but are actually made of a chocolate and peanut butter truffle and coated with green candy melts. We've decorated ours with little faces to bring them to life, but you don't have to do this. 

We made our own Madiera cake for this recipe - and used about 1/3. But any plain chocolate cake will do as long as it isn't too moist. The crumbs need to be fairly dry.

The undecorated balls will keep for one week in the fridge.

Once decorated, the truffles should be eaten within 5 days.

Method

  1. Preheat your oven to 150ºc/130ºc fan/Gas 2. Grease and line the base and sides of a 6-inch spring form round tin.

  2. Cream together the butter and sugar until very pale and soft. 

    • 150g Unsalted Butter (Softened)
    • 150g Unrefined Golden Caster Sugar (we like Billington's)
  3. Add the eggs one at a time with a spoonful of flour to stop the mixture from curdling. 

    • 3 Large Free Range Eggs
  4. Add the remaining flours and cocoa. Mix well to make a smooth fairly stiff batter.

    • 25g Cocoa Powder
  5. Place in your prepared tin and level the top. Bake in your preheated oven for 1 hr 15 mins. and then check to see if it's ready. You may need a further 10-15 minutes. When cooked, allow the cake to cool in its tin for 15 minutes before cooling completely on a rack.

  6. When you are ready to make the truffles, crumble 200g of the cake into fine crumbs. We used a food processor for this.

  7. In a separate bowl mix together all the ingredients for the frosting until you have a smooth paste. Mix in the cake crumbs to make stiff dough like consistency.

    • 25g Unsalted Butter (Softened)
    • 85g Peanut Butter (We Like Proper Nutty)
    • 65g Icing Sugar (we like Silver Spoon)
    • ½ tsp Milk
    • ½ tsp Salt
  8. Roll the mixture into 20 sprout sized balls. Each one will weigh about 18g.

  9. Place the balls on a plate or board covered with cling film and chill for 30 minutes in the freezer or a bit longer in the fridge.

  10. While the balls are chilling, melt your candy melts over a pan of simmering water. Once melted, you may need to add 1/2 a teaspoon of vegetable shortening to thin the mixture.

  11. One by one dip the chilled balls into the green candy. Shake off any drips and place on a board covered with baking parchment. Use a cocktail stick or paintbrush to rough up the surface a little.

    • 1 packet Green Candy Melts
  12. If you would like to, you can paint little faces on them, using a fine brush and black food paint. We used edible lustre powder applied with a soft brush to give them rosy cheeks.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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