The cake is rich and sweet, so sweet that you can probably only eat small portions. I somehow always feel that the cake never looks attractive once it is cut up and you have left overs to store.
So today I have made bite size versions, carnival cake pops covered in white chocolate and I used green and red glacé cherries, pine nuts and drizzles of dark chocolate to decorate, keeping aesthetics traditional. I used Renato’s original recipe to make the cake but after we had a couple of slices i made these pops and I am including a photo recipe of how I made them.
You will need a bar of white melting chocolate.
Place the white chocolate in a bowl in the microwave and heat up for 30 seconds, take out stir, if not melted yet, put in for another 30 seconds and repeat until the chocolate has melted. Add a tablespoon of vegetable oil and stir. This gives it a glossy finish and makes it more workable.
Place in the fridge for half an hour.
Trim the bottom gently of each pop with a sharp knife to give it a neat finish.