Cake pops made with surprises in my pantry.

Every so often I get a surprise package that drops through my letterbox, being a foodie I relish all the ingredients I get sent and always try and make the best use of them.

I was recently sent a hamper from the lovely people at Soreen, it consisted of  Fruity Soreen bread, banana Soreen loaf, fruity five Soreen loaf and some mini lunch box size Soreen loaves. In the hamper was also a Soreen recipe booklet with lots of recipe ideas.

I also received a package from Dr Oetker, in the package was some chocolate, some edible sprinkles, some caramel flavouring, chocolate hearts, wafer butterflies, chocolate chips and some writing gel. Both the sets of ingredients gave me an idea to create a recipe that would combine some of the ingredients and my recipe for Soreen cake pops was born.

Cake pops are very popular these days, they make good party treats and party favours too.A cake pop is cake mixture that is made into crumbs, mixed with a binding agent such as buttercream, nuttella, jam or cream cheese in face anything that will make the cake crumb into dough to roll balls from  the mixture. Keeping this idea in my head I used the Soreen five fruit loaf to make the pops with and used the chocolate and edible sprinkles from the Dr Oetker range to make some cute  fruity cake pops to gift a friend of mine. The Soreen in the cake pops tasted just like fruit cake and  it saved a lot of time as I did not need to bake a cake to make the pops.

Delicious fruity cake pops with a caramel chocolate coating.

Ingredients:

Half a loaf of fruity five Soreen
Dr Oetker chocolate chips

1/2 teaspoon caramel flavouring

One bar Dr Oetker chocolate
Some edible sprinkles.

Method:

1. Cut the Fruity five loaf into cubes and place it in the blender, and  blend it to a crumb type mixture.
2. Transfer the mixture to a bowl, the mixture will be fairly moist so you will not need to add any binding agent.
3. Add a handful of chocolate chip to the mixture and mix together.

4. Pinch walnut sized balls of the mixture and roll onto perfect round balls with out cracks.
5. Push a cake pop stick into each ball and place all the cake pops side by side on a baking tray and place the tray in the freezer for 30 minutes.
6.Break the chocolate pieces and add them to a glass bowl, place the bowl i the microwave and warm the chocolate up in 30 second intervals until chocolate is melted. ( mine took 1.5 minutes)Stir in the caramel flavouring into the chocolate.
7. Take the cake pops out  of the freezer and dip each one into the melted chocolate, shaking the extra chocolate off by tapping the cake pop gently. Since the cake pops are cold from the freezer the chocolate will start to set very quickly.

8. Sprinkle some of the edible sprinkles onto the chocolate dipped cake pop while the chocolate is still soft  and set them aside to set completely.(Since the cake pops are cold from the freezer the chocolate will start to set very quickly so do this step quickly)
9. To gift the cake pops cover the pops in cellophane and tie the cellophane bag with a pretty ribbon.

I would like to thank Soreen and Dr Oetker  for sending me some products samples to try, I have created this recipe using some of the ingredients I was sent.