Ingredients:
For the lime and coconut sponge:
2 medium eggs
95g margarine
95g caster sugar
95g self-raising flour
zest of 2 limes
30g desiccated coconut
spray oil for greasing
For the white chocolate coating:
500g white chocolate chips
yellow, fat-soluble food colouring
For the decoration:
50g red fondant
edible glue
black edible pen
Equipment:
stand mixer fitted with a paddle attachment
ovenproof silicone moulds and lolly sticks
polystyrene block to hold the cakesicles upright
small round cutter
cornflour for dusting
Instructions:
1. Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
2. For the lime and coconut sponge: in a stand mixer fitted with the paddle attachment, beat together the eggs, margarine, sugar and flour until fully combined.
3. Fold through the zest of 2 limes and the desiccated coconut.
4. Spoon the batter into the prepared cake moulds and bake for 12-15 minutes.
5. Once the cakesicles have baked, pop out of the moulds and leave to cool. Gently push a lolly stick into the base taking care not to push it through the cake. Put into the freezer to chill.
6. For the chocolate coating: melt the chocolate over a bain marie until completely smooth.
7. Remove the chocolate from the heat, then add a few drops of the yellow food colouring and mix to create an even colour which resembles an emoticon.
8. To assemble, dip each cakesicle into the yellow-coloured chocolate and let the excess drip off.
9. Stand the cakesicles upright in a block of polystyrene, then transfer to the freezer to set.
10. To decorate: roll out the fondant to around 3mm thick, using cornflour to ensure it does not stick to the surface. Create 8 rounds using a small round cutter.
11. Decorate the fondant circles with a black edible pen to look like angry emoticons. Attach the fondant faces to the cakesicles with a little edible glue.
