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      • 500ml (18fl oz) double cream

      • 120g (4oz) glucose

      • 500g (18oz) dark or plain chocolate callets

      1 Put the cream and glucose together in a plastic bowl in a microwave and bring to the boil.

      2 Pour over the chocolate callets in a bowl and stir until smooth. Allow to cool. Use the following day.

White chocolate ganache

      Make this in the same way as the dark version. You could also use strawberry or caramel-flavoured couverture chocolate. You will need…

      • 250ml (9fl oz) double cream

      • 60g (2oz) glucose

      • 500g (18oz) white or milk chocolate callets

Royal icing

      Royal icing is used in small amounts to pipe eyes and fine details, and also to fix embellishments. You can make your own, described below, or use a commercial powder mix. You can use fresh egg white or dried egg powder. If you are using a dried powder, add water and soak for a minimum of forty minutes or even overnight in a refrigerator. When ready to use, strain the mixture first.

      you will need…

      • 500g (18oz) sifted icing sugar

      • 2 egg whites, or 15g (¹⁄₂oz) dried egg albumen powder mixed with 75ml (2¹⁄₂fl oz) water

      1 Sift the icing sugar directly into a bowl and add the fresh egg whites or strained soaked dried egg whites. Using an electric mixer, mix slowly on a low speed for five minutes until the icing has reached a ‘stiff peak’ stage.

      2 It is now ready to use or store. It can be stored in the refrigerator for two to three days covered with cling film and in a lidded box. To colour the icing, simply add some drops of colouring with a cocktail stick and mix well, adding more drops until the shade is as you desire.

      ready, steady, go…

      Save time by keeping a box of ready-made royal icing powder in the store cupboard. You can make up very small amounts and use immediately. Just follow the manufacturer’s instructions.

      Techniques

      Making cake pops

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