Monstrous Mummy Cake Pops (PKU)

Method

• Preheat the oven to 180C
• Cream the butter and sugar together in a large bowl. Add the baking powder and flour and mix to combine.
• Gradually stir in the milk and water until a thick liquid batter is formed. Keep stirring until you have a smooth consistency with no lumps.
• Line a 20cm round baking tin and pour in the cake batter.
• Bake for 25 minutes or until the cake is golden brown. Test the cake batter by inserting a knife or cocktail stick into the centre. If it comes out clean, it’s ready.
• Allow the cake to cool and then finely crumble into a bowl.
• Add the frosting a little at a time and mix to combine. You’re looking for a fudge-like texture that isn’t too sticky.
• Divide the mixture into 12 and roll each piece into a ball. Add them to a baking tray and pop in the freezer for 10-15 mins to firm up.
• Break up the white chocolate and add to a bowl, then place this over a saucepan of boiling water to melt. Make sure the bowl is big enough to fit over the pan and doesn’t touch the water.
• Remove the cake balls from the freezer. Dip the end of a skewer into the melted chocolate, then stick into the cake ball. Repeat for all 12 balls, then pop back in the freezer for 5 mins.
• Dip each cake pop into the melted chocolate to cover, then lie them flat on a baking tray to set. Before they fully set, add 2 edible eyes to each cake pop.
• Add the remaining melted chocolate to a sandwich bag and make a small hole to pipe the chocolate out of. Drizzle the melted chocolate across each of the cake pops to give the effect of bandages.
• Allow the chocolate to fully set and enjoy!