Santa Hat Cake Pops

Ingredients

• SPONGE
• 2 eggs
• 1 pinch salt
• 100 g sugar
• 150 ml milk
• 50 ml vegetable oil
• 170 g plain flour
• 10 g baking powder
• CREAM
• 250 g cream cheese or mascarpone
• 150 g sweetened condensed milk
• COATING
• 250 g white chocolate
• 15 ml vegetable oil
• Red oil-based food colouring
• 30 g desiccated coconut

Method

1. Preheat the oven to 170°C (338°F).
2. Grease and line a shallow cake tin.
3. Whisk the eggs, salt and sugar until foamy.
4. Add the milk and vegetable oil.
5. Sift in the flour and baking powder.
6. Mix gently until smooth.
7. Pour the batter into the prepared tin.
8. Bake for approximately 15 minutes.
9. Leave the sponge to cool completely.
10. Mix the cream cheese or mascarpone with the condensed milk.
11. Crumble the cooled sponge.
12. Add enough cream cheese mixture to make a mouldable cake-pop mixture.
13. Shape into approximately 12 cone-shaped Santa hats.
14. Freeze or chill until firm.
15. Melt 160 g of the white chocolate with part of the oil.
16. Colour it red with oil-based food colouring.
17. Dip the cake-pop hats into the red coating.
18. Melt the remaining white chocolate with the remaining oil.
19. Coat the lower edge and tip of each hat with white chocolate.
20. Sprinkle the white sections with desiccated coconut.
21. Chill until fully set.