With tinsel, carols, Santas, Elves, trees, baubles and fairy lights in over-abundance, it’s safe to say Christmas is well and truly here.
I loove Christmas. Not just because we’re reminded of our Saviour’s birth, get to spend extra time with loved ones, or have time off from our daily activities – I also love the food associated with it.
I love the preparation of extra meals, the planning, list-making, shopping, buying and cooking involved. I’m as happy as a kid on…Christmas morning?
I’m yet to try out the traditional Christmas puddings and pies. My first fruitcake was a complete disaster – somehow I managed a cake with a crispy, blackened topping and completely raw innards. Go figure. I’m still physicking up myself for Fruitcake Attempt #2.
These cake pop cones are a little fiddly and will require a few steps, but they’re definitely worth it. I filled mine with a little M&M surprise inside, which was received well by both old and young people.
Because the cake is preserved by the chocolate, these cake pops will last for at least a week when stored in an airtight container in the fridge. The cones may become a little soggy, but (and you have the permission to call me weird) I don’t mind a slightly chewy cone. Either way, you need to make these, people.
You can even package them up in cellophane, attach a ribbon and hang on your Christmas tree. Tastiest Christmas decos ever.
Recipe is adapted from taste.com.au.