Chicken Leg Cake Pops

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 563, total fat 29 G., saturated fats 9 G., proteins 3 G., carbohydrates 78 G., fiber 2 G., cholesterol 2 mg, sodium 436 mg, sugar 54 G.

These chicken legs require no deep-frying. Look closely and you'll realize they're realistically made cake pops! To make these faux fried chicken legs, combine crumbled chocolate cake with frosting, form the mixture into ovals, and insert a white-glazed straw with a marshmallow on the end into each one. This will be the bone. For a fried look, dip the cake pops in melted toffee mixed with crushed cornflakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (425-450 g) of chocolate cake mix (+ all necessary additional ingredients)
1 cup cream cheese frosting
16 mini marshmallows
16 salted straws
2 cups white Candy Melts
1 package (340 g) of toffee pieces for baking
2-4 tbsp. l. coconut oil
1/4 cup crushed cornflakes
Sea salt flakes, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, cream cheese, marshmallow, iris, coconut oil, cornflakes

Cooking the dish according to the recipe:

Spray a 22x32cm baking pan with cooking spray. Mix the chocolate cake batter according to package directions and pour it into the prepared pan. Bake the sponge cake according to package directions and let it cool.

Crumble the sponge cake into a large bowl. Add the glaze and mix with your hands until smooth.

Using damp hands, form the mixture into 16 tight ovals, shaping them into egg-shaped shapes (5-6 cm long), pressing them slightly in the center. Place on two parchment-lined baking sheets.

Glue mini marshmallows to one end of each straw, then insert them into the cake pops, gently shaping them into chicken leg shapes. Return the "chicken leg" cake pops to the baking sheets. Freeze the cake pops to set slightly, for 15-20 minutes.

Melt the candy melts in a bowl in the microwave. Dip the marshmallow straws into the white icing, return them to the baking sheets, and refrigerate until completely set. Repeat for a thicker coating. Refrigerate.

Mix the toffee with 2 tablespoons of coconut oil and melt in the microwave, stirring, until smooth (add more coconut oil if needed to make the caramel runny). Stir in the cornflakes. Spoon the mixture onto the cake pops, completely covering them (except for the pit); sprinkle with salt. Refrigerate until completely set.