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Rumball Cake Pops

Rumball Cake Pops

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60 mins + 0 mins
serving size icon
Serves 22

Ingredients

  • 3/4 cup sultanas
  • 315 g store-bought iced chocolate cake, icing discarded, crumbled
  • 1-2 tsp rum essence
  • 1 1/3 cups NESTLÉ White Melts, melted
  • 1 pkt NESTLÉ Dark Melts
  • 2 tbsp NESTLÉ Baking Cocoa,sifted
  • 1/4 cup HIGHLANDER Sweetened Condensed Milk
  • 3/4 cup desiccated coconut
  • green glacé cherries
  • red glacé cherries

Method

1. Combine sultanas and rum in a small saucepan over low heat. Bring to a simmer; simmer 5 minutes or until sultanas are soft and plump. Remove from heat; strain sultanas and cool.

2. Transfer cake to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add sultanas, coconut, HIGHLANDER Sweetened Condensed Milk and NESTLÉ Baking Cocoa; stir to combine.

3. Line a baking tray with baking paper; roll tablespoonfuls of cake mixture into balls and place on prepared tray; refrigerate 1 hour or until firm.

4. Meanwhile, to make holly berries and holly leaves, using a small sharp knife cut red glacé cherries into small pieces to represent holly berries and green glacé cherries to small strips to represent holly leaves. Set aside.

5. Place NESTLÉ Dark Melts in heatproof bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Add oil and stir to combine.

6. Dip the end of one lollipop stick into NESTLÉ Dark Melts then insert into the bottom of a cake ball. Insert the cake pop in the polystyrene to stand upright. Repeat with remaining cake balls. Allow to set in the fridge for 10 minutes.

7. Dip one cake pop into the melted chocolate, swirl to coat, gently drain off any excess chocolate; return to polystyrene to stand upright and set. Repeat with remaining cake pops.

8. Place NESTLÉ White Melts in heatproof bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Add extra oil and stir to combine. To decorate cake pops, spoon 2 teaspoonsful of NESTLÉ White Melts over cakes pops allowing it to fall, creating a dripping affect. Top with two holly leaves and holly berries.

TIP: Have a large piece of polystyrene available so you can stand your cake pops upright while decorating. Alternately, cake pops stands are available from specialty kitchen shops.

This recipe was sent in by Nestlé

MEAL INGREDIENTS

Qty Price
Freshlife Sultanas $2.99 ea
$2.99 ea
Instore Bakery Indulgent Cake Moist Chocolate $11.99 ea
$11.99 ea
Countdown Coconut Fine Desiccated $2.20 ea
$2.20 ea
Nestle Highlander Condensed Milk Sweetened $3.59 ea
$3.59 ea
Nestle Cocoa Powder $3.50 ea club price $4.29 non club member
$3.50 ea club price $4.29 non club member
Essentials Cooking Chocolate Dark $2.50 ea
$2.50 ea
Essentials Choc Buttons Milk $2.50 ea
$2.50 ea
Tasti Cherries Glace Green $3.50 ea was $3.99
$3.50 ea was $3.99
Tasti Cherries Red Glace $3.99 ea
$3.99 ea