Eyeball jelly chocolate1/2/2024 ![]() ![]() Allow the excess chocolate to drip off, then place onto a baking tray lined with greaseproof paper. Dip each cake ball into the chocolate, turning until it is fully coated. Repeat for all of the cake balls, resting them onto a plate or baking tray and then refrigerate for 30 minutes for the chocolate to set.This ensures the cake ball sticks to the fork. Dip a plastic fork into the chocolate and pierce a cake ball.Add a little vegetable oil if the chocolate is too thick. Melt about a quarter of the white chocolate (over a pan of simmering water or in the microwave).Follow A or B below: A) FOR THE SKEWERED EYEBALLS ON FORKS: Roll the mixture into balls about 4cm in diameter and place onto a plate or baking tray. ![]() If you add too much icing the cake pops will be too moist and fall apart. ![]() Gradually add more and mix until you have a firm mixture. There should not be any large bits of cake remaining, only crumbs.
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