1. Place candy melts and copha in a microwave
safe dish and melt in microwave in bursts of 45 - 60 seconds on med-low until
mixture is smooth. The mixture should not be too thick, if needed add a little
more melted copha to the mixture to make it easy to dip. Do not overheat.
2. Dip the end of a lollipop stick into the
melted candy and using the melted chocolate secure the sticks into the Tim Tam
balls using the holes you have already made. Repeat for all Tim Tam balls and
return to fridge until chocolate has set.
3. Ensure that candy is still melted, if
necessary return to microwave for 45 - 60 second bursts on med-low until
mixture is smooth.
Holding the end of the stick. pop the Tim
Tam ball into the melted candy ensuring the whole ball is covered/ submerged.
4. Still holding the stick upside down remove
the ball from the melts and still holding over the bowl, gently tap the stick
against your hand to help the excess melted candy to drop off the Tim Tam ball.
The more care you take with this step the smoother your pop will be.
5. Place finished pop onto a tray lined with
greaseproof paper, once set the pops can be stored in an airtight container in
the refrigerator until needed, best within a few days but will last up to a
week.
(At this stage if you
would prefer the pops to be upright allow candy to set in an upright position,
using, for example a clean block of styrofoam wrapped in gladwrap. These pops
are decorated with fondant decorations made using the PME snowflake plunger
cutter middle size plunger)
6. To serve stand on a plate and tie a ribbon
around the stick if desired.
7. Enjoy!
#You
will use less than half the packet for this many Tim Tam pops but to ensure
there is enough melted candy in the bowl to completely cover/submerge the Tim
Tam balls you should melt the whole packet, after you have finished
dipping, pour the chocolate onto some greaseproof paper, it will reset and you
can store in an air tight container for later use.
Little Betsy Baker asked hello naomi
to make some Betsy themed cupcakes and one of her famous cake cakes for our website launch. The results were amazing and are now featured on our home page images!
Naomi has recently agreed to contribute to our Recipes & Tips page and we will be bringing you more tutorials in future. If you would like to see more of hello naomi's inspirational creations click on the image above for a link to her Flickr page.
5. Place the
softened butter in a mixing bowl and beat with an electric mixer (med-low
speed) for 1 min until smooth.
6. Beat on med and
add the sugar 1/3 at a time beating for a minute between additions. (The
fluffier the butter and sugar is, the fluffier and higher your cupcakes will
rise)
7. Add the vanilla
seeds or extract and beat through.
8. Add the eggs one
at a time mixing on med-low and for a minute in between additions.
9. Once the eggs
are mixed remove mixing bowl from stand and using a wooden spoon mix in 1/3 of
the flour. Mix until there are no lumps.
10. Add 1/2 of the
milk and mix until well combined.
11. Add another 1/3
of the flour, mix until no lumps. Mix through the rest of the milk until well
combined and then mix through the rest of the flour until there are no lumps.
12. Spoon
mixture into cupcake papers about 2/3 full using an ice cream scoop. Bake on
the middle rack for 18-20 minutes until golden (rotate tray after about 15 min).
13.
Remove from tray and cool on a wire rack for at least 45 minutes before
decorating.
1.Divide the fondant into 4. Using a non-stick mat, dye one
lot of fondant red, one pink, one blue and leave the other white. Colouring is
done by kneeding drops of colour into the fondant until mixed through evenly.
Pink is made by using a small amount of the red dye, red is eventually achieved
by using a fair amount of dye (using a paste colour is much faster than using
liquid dye). Use sifted icing sugar to soak up any moisture from the dye and
prevent sticking. Wrap each colour in cling wrap. Wipe mat after each colour.
2. Roll out the white fondant until aprox a quarter inch thick. Dust
icing sugar on the top and bottom if sticking and dust away excess.
3. Cut out 3 circles using the
circle cutter. Using a pallet knife or flat knife lift each circle, lightly wet
the back using a paint brush and place onto a cupcake. Smooth the top and edges
using the palm of your hand. Wrap excess fondant in cling wrap.
4. Repeat for 3 pink cupcakes and 6
blue ones.
5. Once all the cupcakes are
covered it is time to decorate them. Roll out the remaining pink fondant and
cut out 3 large hearts. Lightly wet the back and place in the middle of 3 blue
cupcakes. Roll out the remaining white fondant, cut out 3 large hearts, lightly
wet the back and place in the middle of the remaining 3 blue cupcakes.
6. Roll out the red fondant, cut
out 12 hearts, lightly wet the back and place in the middle of each cupcake.
7. Package them in a cute box with
tissue paper, alternating designs, and give them to someone special!
