CHRISTMAS TREE POPS
Decorate wedges of chocolate sponge with green icing and Smarties to make festive cake pops on sticks - perfect for baking with kids
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h20m
Yield Makes 8
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line the base with a circle of baking parchment.
- Put the butter in a big mixing bowl with the sugar and vanilla extract, and mix until it looks creamy. Crack in the eggs, one at a time, mixing after each one. Sift the flour and cocoa together, add to the bowl with the milk and stir everything together until smooth. Spoon into the cake tin and use the back of a wooden spoon to spread the top to make it as flat as you can. Bake for 20 mins until a skewer poked into the centre comes out clean, with just cake crumbs stuck to it, not wet batter. Leave the cake to cool completely in the tin on a wire rack.
- Remove the cake from the tin and use a serrated knife to cut it into 8 wedges. Turn each one so that the round, outside edge is facing you, and push a lollipop or cake pop stick through the middle of the outside edge. Remember to leave enough of the stick poking out for you to hold.
- Mix the food colouring and icing sugar with enough water to make an icing that is a bit runny, but still quite stiff. Try drizzling a bit on a spare piece of paper; you want it to stay in strips, not run all over the place.
- Spoon some icing over each cake wedge (you can cover it completely or drizzle lines across them in a tree shape). Decorate with sugar snowflakes and mini Smarties, then lift onto a wire rack and leave to set completely (this will take a few hours). Iced cakes will keep in the tin for up to 2 days. The un-iced cake can be frozen for up to 6 months. Defrost completely before cutting and decorating.
Nutrition Facts : Calories 364 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHRISTMAS TREE CHEESECAKE POPS
Trimming the tree gets new meaning when it comes to decorating these adorable cheesecake pops. Freezing the cheesecake slices overnight is the key to easy dipping. Which tree is your favorite -- classic, rainbow lights, white lights or snowy?
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Cut the cheesecake into 8 even wedges. Firmly insert a wooden ice pop stick into the short side of each cheesecake slice, about 2 1/2 inches deep. Transfer to the prepared baking sheet and freeze until solid, at least 6 hours and up to overnight.
- Line a second baking sheet with parchment paper.
- Add the green candy melting wafers and coconut oil to a tall wide-mouth microwave-safe container. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute 30 seconds.
- To make a plain tree: Dip a frozen cheesecake slice in the candy melts to fully coat. Transfer to the prepared baking sheet and immediately sprinkle with green sprinkles. Dip the bottom of a gold star dragee in the candy melts and press on the top of the tree.
- To make a tree with rainbow lights: Follow the directions above for a plain tree, quickly sprinkling a few a few rainbow nonpareils over the green sprinkles. Add a gold star as above.
- To make a tree with white lights: Follow the directions above for a plain tree, quickly sprinkling a few silver nonpareils over the green sprinkles. Add a gold star as above. Attach a small round piping tip to the tube of white decorating icing and pipe a garland on the tree.
- To make a tree with snow: Follow the directions above for a plain tree, quickly sprinkling a few white nonpareils over the green sprinkles. Add a gold star as above.
- Freeze the pops until ready to serve. Use a sharp knife to trim any frozen candy melt drips from the sides of the pops. Let sit at room temperature for 10 minutes before serving, or serve frozen.
CHRISTMAS TREE COOKIE POPS
Make a cookie tree forest with these Christmas tree cookies baked on paper lollipop sticks!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use various sizes tree-shaped cutters to cut trees from dough, rolling and rerolling dough as necessary.
- Place cookies on ungreased cookie sheet. Press paper lollipop stick into center of each cookie. Bake 10 to 12 minutes or until edges are set and cookies are light golden brown. Cool 5 minutes on cookie sheets; remove to cooling rack to cool completely, about 30 minutes.
- Divide frosting into 3 or 4 bowls; color with assorted shades of green food color. Frost cookies with frosting; decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie Pop, Sodium 140 mg, Sugar 12 g, TransFat 1 g
CHRISTMAS COOKIE POPS
They're a cookie--they're a treat--they're super pops! Kids love making and eating them.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Stir cookie mix, butter, flour and egg in medium bowl until dough forms. Divide dough in half. Stir green food color, a drop at a time, into part of dough used to make Christmas Trees until desired color is reached. Roll dough on floured surface until about 1/4 inch thick. Cut green dough with 3 1/2- to 5-inch Christmas tree cookie cutter; cut white dough with 3 1/2- to 5-inch snowman cookie cutter. Place 2 inches apart on ungreased cookie sheet. Carefully insert a wooden stick into bottom of each cookie.
- Bake 10 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Decorate as directed below. Christmas Trees: Leave frosting white OR stir a few drops green food color into frosting if desired; spread baked cookies with frosting. Sprinkle with colored sugar. Press tiny candies into frosting for tree decorations. To make star for top of tree, flatten large yellow gumdrop by rolling with rolling pin; cut into star shape with sharp knife. Place on cookie. Snowmen: Spread baked cookies with frosting. To make hat, flatten large black gumdrop by rolling with rolling pin; cut into hat shape with sharp knife. Place on cookie. To make scarf, cut long strip from any red variety Betty Crocker Fruit by the Foot® chewy fruit snack roll; cut small slits into ends of scarf with scissors to look like fringe. Place around neck of snowman. Use raisins or candy for eyes, nose and buttons. Attach small unwrapped candy cane to snowman.
Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 220 mg, Sugar 30 g, TransFat 3 g
CHRISTMAS TREE CRISPY POPS
These fun marshmallow lollipops are a great way to entertain children in the kitchen
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Melt the marshmallows and golden syrup in a pan, then stir in Rice Krispies. Working quickly, pack the mixture into ice cream cones and push a lolly stick into the middle of each one. Chill the cones for 1 hr until completely firm. Mix icing sugar with green food colouring and enough water to make a thick icing. Dip the cones into the icing and decorate with sweets and sprinkles. Prop up on a wire cooling rack to set.
Nutrition Facts : Calories 547 calories, Carbohydrate 132 grams carbohydrates, Sugar 112 grams sugar, Protein 8 grams protein, Sodium 0.4 milligram of sodium
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