Chicki Cake Pops

About Chicki Cake Pops

Ingredients

• Sponge cake 200 gms
• White chocolate, grated 100 gms
• Jujubes 50 gms
• Egg whites 4
• Icing sugar 50 gms
• Yellow food colour a few drops
• Orange food colour a few drops

How to Make Chicki Cake Pops (Stepwise Photos)

Method

1. Crumble the sponge cake finely and put in a bowl.
2. Take white chocolate in another bowl and melt on a double boiler.
3. Cut the jujubes into small pieces and add to the cake crumbs.
4. Add the melted chocolate to the cake mixture and mix well. Divide them into equal portions and shape into small balls. Arrange them on a plate and freeze for some time.
5. To make the royal icing, take egg whites in a bowl and beat well with a hand blender till stiff peaks form. Add icing sugar and mix well. Divide into 2 different portions and put them in 2 separate bowls. Add yellow food colour to one bowl and orange to the other bowl and mix well.
6. Insert one stick in each cake pop. Dip half the cake pops in yellow royal icing and remaining half in orange royal icing. Further decorate them like chicks.
7. Keep them on a serving platter and serve them especially to children.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps