Cake twenty-five Choco Lollipops

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You don’t need special ingredients for these lollipops: you need chocolate, of course, patience, some free time, your fancy and the right moulds! They’re not complicated to make but you have to proceed step by step and be extremely precise when filling the spaces if you’re using chocolate of different colours.

These chocolate lollipos are in the shape of an egg, and they’re typical of Easter but chocolate is too good to be limited to a special time of the year... so you don’t have to wait until next year to have a go.

g 100 white chocolate 

g. 200 milk chocolate

g. 300 dark chocolate

any food dye you like

lollipos sticks

1. Make sure your lollipop mould is clean and dry.

2. Melt chocolate first of all. You can use a microwave which is faster, if you like  but I prefer the double boiler as you can better control the temperature. Set up your double boiler with a small amount of water - the water should not be touching the top pan- and warm it over medium-low heat. 

Start with white chocolate. Cut it in small pieces and place them into pan,  stirring occasionally, just until the mixture is smooth, then remove the pan from the heat. White chocolate is particularly sensitive to burning, so take extra care and stir meticulously.

3. When chocolate is melted and smooth, take a spoon and dip it into the white chocolate. Place enough white chocolate in the bottom of each cavity. 

4. Refrigerate for about 10 minutes or until chocolate is set. 

5. Melt the milk chocolate following the same procedure. 

6. Place some chocolate spoonfuls into the mould and continue to add until cavities are full.

7. Position lollipop sticks in place. 

8. Refrigerate to set. 

9. Pop the lollipops out of the  moulds. Decorate to your taste. Place them in small cellophane bags with a ribbon, for example.

You can alternatively use dark, milk or white chocolate and add any food colouring too. It’s all up to you and you fancy!

 

also visit:

http://time-for-a-cake.blogspot.it/2013/05/cake-twenty-five.html

Cake twenty-four - Bunnies, Bunnies, Bunnies...

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It’s a quick and easy recipe I often use for cakes with special shapes. I’ve recently made a basket for some choco bunnies and roses.. since it was Easter time and Spring. 

It was on the box of a bunny mould, no special ingredients, you’ll see, it’s the combination of butter and choco chips that makes this cake delicious. Anyway it’s a cake you should eat the same day you make it to taste its full flavour, but I never do...... I like to watch my creations....

1 egg

70 g butter or margarine

70 g sugar

a pinch of salt

90 g flour 

1/2 teaspoon baking powder

Separate the egg. Beat the egg white with half of the sugar until stiff. Beat the egg yolk with the rest of the sugar, butter and salt until fluffy, mix the baking powder into the flour and stir in. Then fold in the beaten egg white. 

Grease your mould with butter and sprinkle with breadcrumbs. Fill in the mixture and smooth out. Bake at 180° for 35/40 min. Wrap in a damp cloth after baking. Carefully remove from the mould after 10 minutes and allow to cool down.

Then set your fancy free and decorate using some glacé icing. 

also visit:
http://time-for-cake-making.blogspot.it/2013/05/cake-twenty-four-bunnies-bunnies-bunnies.html