Cake & Cookie Pops
What do brownies, lamingtons, meringues and monsters have in common? They all taste better on sticks! Make Me Cake & Cookie Pops introduces readers to this delightful new baking trend with easy-to-follow recipes and loads of fun decorating ideas. This next book in the Make Me series is dedicated to every kind of 'pop' with chapters on cookie pops, cake pops, party pops and super-simple pops. From fancy afternoon teas to children's birthday parties, Make Me Cake and Cookie Pops will inspire fun at any occasion.
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15 minutes 30 minutes chilling airtight container Bake the biscuits bowl doesn’t touch buttercake buttercream cachous chocolate sets chopped cm 1¼ cm ¾ coconut cool completely cool place Cut the dough dark chocolate dough if necessary food colouring g 7 oz ganache glacé icing golden and cooked heatproof bowl icing food icing sets icing sugar Keep pops large baking trays lightly golden lined tray List of Recipes lollipop stick marzipan minutes on trays mixture nonstick baking paper oz/½ cup paddle pop sticks palette knife piping icing polystyrene pops chocolate pops Preparation portion evenly Preheat oven rack to cool red velvet cake refrigerate for 30 Reroll and cut room temperature royal icing saucepan of simmering sheets of nonstick simmering water skewer sprinkles sticks are firmly sure the base swapping the trays tablespoons touch the water trays and refrigerate trays with nonstick vanilla biscuit dough white chocolate wire rack