Valentines Cake Lollies Recipes

CHOCOLATE CHIFFON VALENTINE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. , In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended. , In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture., Pour into prepared pans. Bake at 350° for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake. , Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

CHOC-EGG LOLLIES

Steps:

• Tip the raw rice into a deep cake tin and cover the top with cling film (so that you can recycle the rice after!).
• Crumble the brownies into a food processor and dollop in the melted dark chocolate. Whizz until well mixed. Scoop out tbsps of the mixture and roll into egg shapes between your hands. Gently poke a lolly stick or skewer in about halfway, poke into the rice to stand up, and chill for 2-3 hrs until really firm.
• Melt the white chocolate gently in a bowl over a pan of barely simmering water (or in a microwave on Low), then take off the heat and let cool for 1-2 mins to thicken slightly. One by one, dip the chocolate eggs into the white chocolate to coat, then let the excess drip back into the chocolate bowl. Stand the lollies in the rice-filled cake tin. Tip the sprinkles into small bowls, then dip the egg lollies in, gently rolling them around and coating them. Chill again for 1-2 hrs, or overnight, until the chocolate is really hard and set.
• Nibble lollies as they are, or if they are for an egg hunt, wrap them in small squares of cellophane, gathering it up around the stick below the egg and tying with pretty ribbon.

LOLLY CAKE (ONE BOWL, NO COOK!!!)

Steps:

• crush biscuits.
• mix with all ingredients except coconut.
• form a long roll.
• roll in coconut.
• wrap in greaseproof paper.
• refridgerate 12 hours.

VALENTINE'S CAKE LOLLIES

Steps:

• Ask an adult to trim 14 wooden skewers to 10cm.
• Break 40g of chocolate into squares. Microwave in a bowl on full power for 20-30 seconds, or until just melted.
• In another bowl, mix the butter, icing sugar, and vanilla extract. Add the Madeira cake and melted chocolate, and stir to mix.
• Press the mixture into heart shaped ice cube moulds, then put in the freezer for 10 minutes.
• Carefully turn the hearts out. Break the rest of the chocolate into squares and put in a bowl. Melt in the microwave for 45 seconds, stir, then heat in 10-second blasts, stirring, until melted.
• Dip the pointed end of the skewers into the chocolate, and then push them into the hearts. Coat them in the melted chocolate.
• Finally, decorate with the pearls and glimmer and then stick the skewers into the potatoes and leave to set in the fridge.