Carrot Cake Lollipops

You Will Need:

• Silicone Lollipop moulds
• Dawn^® Scoop & Bake Batter - Carrot Cake
• Dawn^® White Fudge Icing
• Chopped nuts (various)
• YIELD: 1 x 2kg tub = 12 x Lollipops (160g) depends on moulds

Directions

• To begin, mix around the Dawn^® Scoop & Bake - Carrot Cake batter with a spatula or spoon.
• Pipe or pour the batter into the lollipop moulds. Depending on how large the moulds are, fill each cavity.
• Bake at around 160°C for 20-25 mins. 
• Allow the lollipops to cool and insert a stick to hold each one.
• Warm up the Dawn^® White Fudge Icing to 50°C.
• Dip half of each lollipop into the icing to cover the tip, and then sprinkle nut pieces over the icing and leave to set.
• Try using melted chocolate as an alternative coating.

Then display and sell!

Cover the full lollipop if required or drizzle with icing instead of coating - decorating your lollipop is up to you!