CANDY CANE POPS

MAKES 35 PREP 15 MINS COOK 5 MINS

• 600g shop-bought vanilla mud cake

• 3 candy canes, crushed • 290 white chocolate melts • 2 tbsp pink and silver sprinkles 1 Line a large tray with baking paper. To make the cake pops, break up cake, including icing, into large chunks. Place in a food processor and pulse 8 secs or until cake is crumbled. Transfer crumbled cake to a bowl.

2 Using damp hands, compact and roll tablespoonfuls of mixture into balls to make 35 balls in total. Insert each ball with a cake pop stick or skewer. Chill 20 mins or until firm.

3 To make the candy cane mixture, coarsely chop candy canes into small chards. Transfer to a small bowl or alternatively use sprinkles.

4 Melt chocolate in a small heatproof bowl in microwave for 2 x 30-second bursts or until melted.

5 Dip balls into chocolate mixture one at a time, carefully turning to coat. Allow excess chocolate to drain off before scattering with crushed candy cakes or sprinkles. Return to tray and chill 15 mins or until set.