Ingredients

• 583g packet chocolate fudge cake mix
• 1/4 cup (60ml) bought chocolate frosting
• Icing sugar mixture, to dust
• 300g milk chocolate melts

Gingerbread men

• 65g butter, softened
• 1/4 cup (55g) brown sugar
• 1/4 cup (60ml) golden syrups
• 1 small egg yolk
• 1 1/4 cups (190g) plain flour
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Royal icing

• 1 cup (150g) pure icing sugar, sifted
• 1 eggwhite

Method

• Step 1 Preheat the oven to 180C. Grease and line the base of a 20cm round (base measurement) cake pan with baking paper.
• Step 2 Make the chocolate cake following packet directions. Spoon into the prepared pan and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes before turning onto a wire rack to cool completely.
• Step 3 Break the cake into small pieces and transfer to the bowl of a food processor. Process until fine crumbs form. Transfer to a bowl. Add the chocolate frosting and stir to combine.
• Step 4 Line an oven tray with baking paper. Dust a clean work surface with icing sugar mixture. Shape mixture into a 2cm-thick disc. Use a 3cm gingerbread man pastry cutter to cut discs from the cake mixture and place on the lined tray, rerolling any excess cake mixture. Loosely cover with plastic wrap and place in the fridge for 1 hour or until firm.
• Step 5 To make the gingerbread men, preheat oven to 180°C. Line an oven tray with baking paper. Use an electric mixer to beat the butter, sugar and golden syrup together in a medium bowl until pale and creamy. Add the egg yolk and beat until just combined. Add the flour, ginger, cinnamon and cloves and stir with a wooden spoon until almost combined. Use your hands to knead until smooth.
• Step 6 Roll dough out onto a lightly floured surface to a 3mm-thick disc. Use the mini gingerbread man pastry cutter to cut out shapes and place on the lined tray. Bake in oven for 8-10 minutes or until lightly golden. Remove from oven and set aside to cool.
• Step 7 To make the royal icing, place the sifted icing sugar in a small bowl. Gradually add a little of the eggwhite, in batches, stirring well between each batch until a firm paste forms (icing should be able to hold it’s shape once piped). Place in a piping bag fitted with a no.2 plain nozzle. Pipe icing around the edge of each gingerbread man to decorate. Set aside to set.
• Step 8 Place the milk chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts.
• Step 9 Dip the end of 1 lollypop stick in chocolate then insert into the bottom of a cake ball. Return to the tray. Repeat with remaining cake balls.
• Step 10 Dip 1 cake pop into the melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Return to the tray and top with a gingerbread man while the chocolate is still melted. Repeat with remaining balls, chocolate and gingerbread men. Set aside for 30 minutes to set.