500g basic sponge cake, broken up
100g vanilla buttercream
dessicated coconut
raspberry jam
chocolate drops
mini iced carrots
green coloured icing

  • Mix the sponge cake and buttercream together.
  • Take pieces of the mix and roll into balls. Place in the fridge to firm up.
  • Boil the raspberry jam.
  • Place the coconut, spread out, onto a tray.
  • Using a skewer, dip the chilled cake pop in jam and then immediately roll in coconut.
  • Stick on chocolate for the eyes.
  • Stick on carrot for the nose.
  • Make hat with green icing and stick on top to finish.