Crumb coat cake with some of the icing and then chill for about half an hour. Beat 300g (2 & 2/3 sticks) salted butter with 1 can (395g) condensed milk and 500g (4 cups) icing/powdered sugar until light and fluffy (you may need to adjust icing sugar amount until desired icing texture is achieved, you want it to be spreadable but stiff enough to hold its shape).Place one layer of cake (upside-down) on cake plate and use an offset spatula to spread a thick layer of icing over the top of the cake. Use a serrated knife to level the tops of cakes.
Beat 200g (1 & 3/4 sticks) salted butter (softened) with 3 cups (375g) icing/powdered sugar, and half a cup of milo powder in a mixing bowl with an electric mixer on high until fluffy and spreadable.round cake tins Optional variation: I replaced the 9 tbsp of cocoa powder with 2 tbsp cocoa powder and 7 tbsp milo powder (you could also use Ovaltine) to make it a Malted Devil's Food Cake. Follow the instructions for this Devil's Food Cake recipe, using three 15cm (6", this is what I used) or 18cm (7", will result in slightly thinner layers).Return covered cookie pops to fridge to set (at least 1 hour) until ready to use.įor the cake (Milo cake with milo icing and condensed milk icing):.Use a small spatula or knife to spread a thin layer of icing over the surface of each chilled cookie pop, then place the cookie pop in the cornflakes and roll, pressing cornflakes into the icing so that the surface of the cookie pop is covered.Place icing ingredients (cream cheese, butter and brown sugar) in a mixing bowl and beat until smooth and and fluffy.Place cornflakes and cinnamon in a large bowl, use your fingers to break up the cornflakes into large crumbs and set aside.Chill tray for about 45 mins (or freeze to save time), until cookie pop mixture sets and is easy to pick up and handle.Repeat with remaining mixture, I think manage to make about 10. (See picture below) Place moulded mixture on a lined baking tray. Also place a small ball of mixture on the opposite end of the stick biscuit. Pinch mixture to the stick into the shape of a drumstick. (I recommend wearing food prep gloves for this messy bit) Roll about 2 tbsp of mixture into a ball and push one of the stick-shaped biscuits into the ball.Scrape into a bowl and chill to allow mixture to harden slightly so it is easier to handle. Place Tim Tams and cream cheese in a food processor and blitz until it forms a smooth paste (you will need to stop and stir the mixture a few times while the bigger pieces break up).Coating: 3 cups corn flakes + a pinch of ground cinnamon
0 kommentar(er)
