Supersized Cake Pops with My Virgin Kitchen

Barry from My Virgin Kitchen joins Fleur and Mike in the kitchen this week as they get to making cake pops – but not as we know them. Bigger, better and a whole lot messier!

What food would you supersize if you could? Let us know in the comments below!

Head to My Virgin Kitchen to see Barry supersize other tasty recipes – http://www.youtube.com/MyVirginKitchen

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GIANT CAKE POP!
(Black forest cake pop)

This recipe usually makes 12 mini cake pops, multiply the quantities in this recipe by four to make a supersized one like Fleur, Mike and Barry.

INGREDIENTS:

75g butterlicious
25g light soft brown sugar
1tbsp golden syrup
100g plain chocolate, roughly chopped
75g self-raising flour, sieved
2 large eggs, beaten
75g frozen dark sweet cherries, chopped
1tbsp morello cherry conserve

To decorate:
250g white chocolate

METHOD:

1. Preheat the oven to 190C, fan 170C, gas 5. Grease and base line an 18cm round loose bottomed cake tin. Put the butterlicious, sugar, golden syrup and 75g of the chocolate in a saucepan. Heat gently, stirring until the butter and chocolate have melted. Beat well off the heat to form a smooth chocolate mixture.

2. Place the flour in a large bowl and make a well in the centre. Pour in the chocolate mixture, using a spatula to get all of the chocolate from the pan. Using a hand held electric whisk, whisk in the eggs and flour.

3. Fold in the chopped cherries. Spoon the cake mixture into the prepared tin and bake for 20-25 minutes or until risen and the surface springs back to the touch. Turn out onto a rack to cool. Peel off the greaseproof paper and leave to cool completely.

4. Break the cake into small pieces and blitz in three batches making crumbs. Tip the crumbs into a large bowl and stir in the jam and melted chocolate – Barry, Fleur and Mike used double the amount of chocolate to make sure it stuck.

5. Using clean hands shape the crumbs into a large ball, wrap in clingfilm and then chill for a minimum of 30 minutes – Barry recommends leaving overnight.

6. Once suitably chilled, push in a cake pop stick and pour some slightly cooled melted chocolate over the stick to keep it in place.

7. Pour the remaining white chocolate over the giant cake pop along with any other decorations.