Special treats for Xmas


Try reindeer cake pops or a jelly slice to give your desserts a festive twist

Reindeer cake pops


Chocolate brownie: 100 gm

Melted chocolate: 100 ml

Mixed nuts: 50 gm

Whipped cream: 15 gm

Plastic sticks: 5 no

For horns

Flour: 50 gm

Egg: 1


In a bowl break the brownie into small pieces, add nuts and make fine crumbs, add melted

chocolate and kneed in to a tight dough.

Divide into small portions, using palm shape into ball, pierce the plastic stick and dip the pop into

warm tempered chocolate.

Keep aside to set, decorate with horn and make eyes using whipped cream and chocolate drop.

For horns

Beat egg and flour together into smooth paste.

Using butter paper make a cone and put the mixture in it, and pipe the mixture into a desire shape of horn and bake it for 10-15 minutes.

Christmas tree cake pops

Cake balls are bite-sized balls made of crumbled cake mixed with frosting and covered in candy coating. They are super easy to make and form the basis of endless variations of decorated cake pops, cupcake pops and cake bites.


Leftover cake crumbs:

500 gm

White chocolate: 500 gm

Green colour food grade:

half tea spoon

Assorted edible sprinkles:

50 gm

Plastic sticks: 10-12 no


Large mixing bowl

Large metal spoon

Wax paper

Plastic wrap

Deep, microwave-safe

plastic bowl


In a bowl knead the leftover cake, if dry add sugar syrup or chocolate sauce, make 12 approximate balls of 50 gm each.

Melt chocolate on a double boiler or in micro oven, add the colour and mix well. Keep aside.

Take the cake ball, pierce the plastic stick in the middle, and start shaping like a cone and gently keep pressing, and shape it like a Christmas tree. Dip the cake tree in the chocolate once it is cool, keep pouring chocolate with spoon, take a tooth pick and make scratch marks.

Sprinkle with the decorations and let it set.

Christmas jelly slice


Orange: 4 large


Green colour food grade:

1 tea spoon

Water: 500 ml

Sugar: 100 gm


Cut each orange in half. Remove orange pulp, leaving the cup of rind. Set aside.

Soak the powder gelatine in ice water, (if using only gelatine) if you are using ready made one just follow the instructions written on the packet.

Heat the water on medium flame, add sugar, bring it to boil and stir till the sugar dissolves. Add gelatine and whisk till it dissolves completely, add food colour, and allow it to cool.

Pour the liquid into the orange shell, and chill in the refrigerator. Once set dip a knife in hot water and cut in to wedges and serve.

Executive Chef Royal Orchid Hotels

Why you should pay for quality journalism - Click to know more

Related Topics Metroplus Bengaluru Food
Recommended for you
This article is closed for comments.
Please Email the Editor

Printable version | Jan 26, 2020 7:29:47 AM |

Next Story