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What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

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What you need:

7oz / 175g self raising flour
1/2 tsp baking powder
1 1/2oz / 30g cocoa powder
2 eggs
4 tbsp / 60 ml milk
5 oz / 125g caster sugar
4 oz /100g margarine or butter
2 ripe banana’s
For the icing:
60g (2.5 oz) margarine or butter
1 x 15ml spoon (1tbsp) cocoa powder
250g (9oz) sieved icing sugar
3 x 15ml spoons (3tbsp) hot milk

1 packet of chocolate buttons to decorate.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

In a large bowl,sift together the flour, baking powder,& cocoa powder.
Place all the other ingredients in a blender in the order in the list. (The mixture will look curdled , but is fine).
Pour this mixture into the dry ingredients in the bowl, then combine it together with a wooden spoon.
Pour the mixture into a 7inch / 18cm round tin & bake in the oven for around 1 hour testing with a skewer to see if it’s done.

For the topping:
Melt margarine, blending in cocoa, then stir in icing sugar & milk . Beat until smooth and thick.
Then spread evenly over the top of the cake & decorate with chocolate buttons.

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