Your Family - April 2017

BAKING

APRIL 2017 77

easter chick pops

Makes 25 Takes 1 hr 15 + setting

FOR THE KRISPIE POPS

25ml butter

150g packet marshmallows

750ml Rice Krispies cereal

TO DECORATE

300g white chocolate, chopped

few drops yellow food colouring

375ml desiccated coconut

FOR THE ROYAL ICING

1 egg white

375ml icing sugar

few drops each orange and

black food colouring

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

1 For the krispie pops, heat the butter

and marshmallows for about 3 minutes,

stirring after 2 minutes, until melted.

Stir in Rice Krispies until coated. Grease

your hands and shape into 15ml balls.

2 To decorate, melt the chocolate in the

microwave for 2-3 minutes, stirring

every 30 seconds. Dip a candy stick

in the chocolate and insert it into

a Rice Krispie ball. Repeat with the rest.

Place in the freezer for 5 minutes.

3 Stir yellow colouring into the coconut

(hands covered in plastic kitchen

gloves works best). Working with one

pop at a time, dip into the chocolate

(remelt if necessary), shaking off the

excess and then into the coconut,

pressing it on with your hands.

Place in tall glasses to harden.

4 For the royal icing, beat the egg white

while adding the icing sugar until it

has the consistency of toothpaste.

(Add a little water if it’s too stiff or

more icing sugar if it’s too runny.)

5 Divide the icing in half and colour

one half with orange and the other

half with black food colouring. Spoon

each into a piping bag fitted with a

small round nozzle. Pipe two round

black eyes, an orange beak and two

feet onto each. Set aside for

30 minutes to harden.