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Annabel Karmel
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Christmas Tree Pop Cakes

This delicious chocolate cake makes fabulously festive Christmas tree cakes, when cut into wedges and popped onto candy canes.

Prep Time: 20 minutes
Cook Time: 20-22 minutes
Makes: 8 Christmas Tree Pop Cakes
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Ingredients

To make the Cakes:

75 g dark chocolate, broken into pieces
100 g butter, softened
125 g caster sugar
2 large eggs
100 g self-raising flour
1 tbsp cocoa powder
2 tbsp milk

To make the Icing:

Tub of buttercream icing
green food colouring (I like to use paste colouring but you can use liquid)
pomegranate seeds
small triangles of fresh orange
8 stripey candy canes
Method

1. Pre heat the oven to 180 C (160 C Fan)/350 F/Gas Mark 4. Line a 20cm cake tin with non-stick baking paper and grease the sides.
2. Melt the chocolate in a bowl over a pan of simmering water until runny. Leave to cool a little.
3. Measure the butter and sugar into a mixing bowl. Whiz using a hand mixer until light and fluffy. Add the remaining ingredients including the melted chocolate.
4. Spoon into the tin and level the top. Bake for 20-22 minutes until well risen and firm in the middle. Cool on a wire rack.
5. Meanwhile colour three quarters of the buttercream green by adding some of the green food colouring and spread over the cooled cake. Cut the cake into 8 triangles to make tree shapes.
6. Insert the candy cane into the cake wedges to make the trunks.
7. Spoon the remaining icing into a small piping bag and pipe lines across the trees and decorate with the pomegranate seeds and triangles of fresh orange.
8. Finally you can insert a length of candy cane into the base of the tree to from the trunk.

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