$ $ $ $ $
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45 mins

The Walking Bread
Governors, lock up your daughters. Michonne’s in town and she’s about to serve just desserts.

Posted by Orion Books Published See Orion Books's 81 projects »

© 2021 Rick Grains / Orion Books · Reproduced with permission. · Recipes are from The Walking Bread, published by Trapeze in hardback and eBook, priced £9.99/£5.99
  • Step 1

    Line a baking sheet with baking parchment. Place the chocolate in a heatproof bowl and set over a saucepan of simmering water, stirring occasionally just until melted.

  • Step 2

    Grate the cake into the melted chocolate and stir until well mixed. Use your hands to roll the mixture into balls each about as large as an eyeball. Place on the lined baking sheet and leave in the fridge for about 30 minutes to firm up.

  • Step 3

    For the coating: Place the candy melts in a heatproof bowl and set over a pan of simmering water, stirring occasionally just until melted.

  • Step 4

    Remove the cake pops from the fridge, then, using a fork, dip each one into the coating and place back on the lined baking sheet.
    Place somewhere cool, but not the fridge, and leave for 20-30 minutes or just until the coating has set.

  • Step 5

    Once set, use a paintbrush to apply the food colour to create the details of the eye.

  • Step 6

    For the sugar glass: line a baking tray with foil, or use a heatproof glass tray. Spray with non-stick baking spray.
    In a medium saucepan, combine the sugar, water and corn syrup. Stir the mixture over medium heat until the sugar dissolves, then turn up the heat to bring to a boil. Stop stirring, and insert the thermometer, wetting the sides of the pan with a damp pastry
    brush as necessary to prevent crystals forming.
    Cook the mixture until the temperature reaches 285F/140C. Immediately remove the pan from the heat and take out the thermometer. Let the mixture stand until all the
    bubbles have stopped forming on the surface.
    Add a few drops of peppermint flavouring.
    Quickly pour the mixture onto the baking tray, lifting the tray from side to side to spread the mix. Don’t worry if it’s not perfectly smooth or has holes in it. Let the candy cool to room temperature.
    Once the candy has cooled, use the handle of a knife to break it up.
    Jam the glass shards into the cake pops, flick with red colour, and don’t be squeamish: remember, this is a survival situation.

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