TOTORO CAKE POPSICLES
Makes 8 cake pops
- 600g crumbed cake
- Frosting or ganache
- Almonds (for the ears)
- 400g white chocolate melts
- Black oil based food colouring
- White + green fondant
- Black cookie/royal icing
- Popsicle sticks
1. To make cake pops: Using store bought or homemade cake (I used my favourite white chocolate mud), crumb with a mixer or food processor. Add in frosting or ganache, one small spoonful at a time. The amount needed will be dependant on the moistness of the cake. With the right amount of frosting, the mixture should come together when forming a ball, but shouldn’t be too wet.
2. When the mixture is ready, it is time to mould the pops. You can either use a mini popsicle mould, or shape them by hand. Place them on a baking tray lined with parchment paper, and then chill in the fridge for a couple of hours. Alternatively, you can put them in the freezer for 15 - 20 minutes to speed up the process. Be mindful that the cake pops should be firm, but not frozen. This will ensure the chocolate won’t crack after dipping!
3. To decorate: Place the chocolate melts in the microwave in 30 second intervals, stirring each time until completely melted. Ensure the bowl is deep enough for the cake pops to submerge in the chocolate when dipping. Add black oil based colouring one drop at a time, stirring until you’ve reached your desired colour. You may be required to add shortening or vegetable oil to thin out the chocolate in order to make the dipping process easier.
4. Taking a few cake pops out of the fridge at a time, dip the end of the popsicle sticks in chocolate, then slowly push into the cake pops. Repeat this process with the almonds ears. When both have set, dip the pops into the melted grey chocolate, gently tapping your wrist to allow the excess chocolate to drip off. Place on baking tray to dry.
5. Roll and cut out white fondant for the eyes and belly. I used a jumbo straw for the eyes, and a small circle cookie cuter (with the end cut off) for the belly. Stick on cake pops using melted chocolate as the ‘glue’. Place black and grey icing into piping bags with a small tip cut off, then pipe on finer details such as the face and belly features.
6. Roll out the green fondant, and either hand cut or use a mini leaf fondant cutter to make the leaf for Totoro’s head. Stick on cake pop with a bit of melted chocolate.