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Chocolate Pop Tart Indulgent Yet Easy Dessert Ideas

If you are in the mood for a chocolatey treat, you may reach for the Chocolate Pop Tarts. These sweet pastries are the perfect way to curb those sweet cravings, but if you are feeling particularly indulgent, even a Pop Tart may not be enough. Fortunately, there are some fantastic dessert ideas which feature your favourite Chocolate Pop Tarts. Perth sweet lovers will find these desserts are certainly a little rich for eating every day, but they do make an excellent treat to boost your mood.

Pop Tart Ice Cream Sandwiches:

Just when you think Chocolate Pop Tarts can’t sound any more delicious, add in ice cream. This dessert idea is the height of simplicity. You simply take a Pop Tart and cover it with ice cream before topping with another Pop Tart. Unless you want to get yourself into a sticky mess, it is also a good idea to cut your sandwich in half; playful diagonals work best. The great thing with this idea is that you can be truly indulgent. Why not pair Chocolate Pop Tarts with a rich chocolate or fudge ice cream. Strawberry Pop Tarts will go well with a fruit ice cream or a creamy vanilla. The only limit to the combination is your imagination.


Pop Tart Sundaes:

Another ice cream themed idea is to create a Pop Tart Sundae. Just like you would use cookie crumbles or brownie pieces, you can smash up a Pop Tart and mix it into your ice cream sundae. Of course, you can still top with whipped cream and cherries for a deliciously indulgent dessert. Again, you can mix and match your flavour combinations so that you can have a fantastically chocolatey sundae or a more fruity number. Chocolate Pop Tarts will go with virtually any flavour of ice cream, but they will work really well with a fudge or toffee flavoured ice cream. If you are feeling guilty about a lack of vitamins, you could always add some chopped banana for a chocolate banoffee flavour.

Pop Tart Corn:

While technically not a dessert, this Pop Tart Corn is ideal as a sweet treat when you are watching a movie after dinner. All you need is 30 grams of popped corn, one Chocolate Pop Tart, 28 grams of butter, 50 grams of brown sugar, a tablespoon of Golden Syrup, a pinch of salt and a dash of vanilla.

Use parchment paper or silicone paper to line a baking tray. Place the corn in a large bowl. Chop the Pop Tart into pieces one to two centimetres in size. Melt the butter in a heavy based saucepan and add the syrup, salt and sugar. Allow the mixture to boil for two minutes. Remove from the heat and stir in your vanilla. Pour the mixture over your popcorn, tossing to completely coat it.

Spread the covered popcorn on to the baking sheet and bake for 25 minutes on a low heat, stirring halfway through the baking time. Add the Pop Tart pieces to the tray and bake for a further five minutes. Allow the popcorn to cool in the pan before breaking into delicious chunks.

If you love Chocolate Pop Tarts, contact us. Funworks is a chocolate store, Perth sweet enthusiasts can depend on to have all the best sweet treats. From traditional favourites to imported candies, our team is on hand to answer any queries and assist you with your order.










Lucky Charms Cereal Blondie Bars

Whether you are looking for an after school snack or a sweet treat for a family occasion, Lucky Charms cereal is usually a great bet for gaining approval from kids and adults alike. This iconic cereal has been used for treats for decades, but these blondie bars take the sweet taste of Lucky Charms to even more delicious heights. 


  • To make thirty bars, you will need;
  • 200 grams of white chocolate chips
  • 100 grams of unsalted butter
  • 200 grams of flour
  • 100 grams of brown sugar
  • Two teaspoons baking powder
  • One teaspoon vanilla extract
  • Pinch of salt
  • Two eggs
  • 150 grams of Lucky Charms cereal with marshmallow pieces.



Over a low heat, melt your butter in a medium sized saucepan. When the butter has melted scatter half the chocolate chips into the pan, but do not stir. Allow the pan to sit off the heat for two minutes so that the chocolate melts gently. After this time give the mixture a gentle stir, so it is combined. Allow this mixture to cool, as you will need it only to be lukewarm.

Sift together the baking powder, salt, and flour. Add in the sugar and whisk to combine. Beat in the eggs, vanilla and cooled butter mixture. Fold in the remaining chocolate chips and Lucky Charms cereal. Perth sweet enthusiasts may be tempted to add in more marshmallows, but if you prefer a more marshmallowy treat, adjust the cereal to marshmallow ratio rather than adding more ingredients. This recipe can also be made with just the Lucky Charms marshmallows, but keep the weight the same.

Spread the blondie batter into a greased cake tin and bake at 175ºc for approximately twenty minutes. The blondies should be golden brown and cooked through. Allow your Lucky Charms blondies to cool in the tin completely before slicing.


While these Lucky Charms blondies look wonderfully colourful without decoration, if you do want to make them look a little more special, it is possible with very little effort. Traditionally, blondies are decorated with a little melted chocolate. White or milk chocolate would work well as a chocolate drizzle decoration.

However, if you want to keep the Lucky Charm theme, you could also decorate with a marshmallow drizzle. To safely melt your marshmallows, set a heatproof bowl over a pan of hot water. Place the marshmallows into the bowl with a tablespoon of water and allow them to be gently heated. Warning, if you use multiple colours of marshmallows, you will end up with a tasty, yet brown marshmallow decoration. Instead, pick out your favourite colour as a decoration. Alternatively, you could simply use regular white marshmallows, which will melt down in the same way. Drizzle the melted marshmallow in the same way as chocolate, taking care not to burn or splash yourself. Allow the marshmallow to set before serving.

If you are looking to buy Lucky Charms cereal, Australia sweet enthusiasts should speak to us. We have a massive selection of sweets and candy including Lucky Charms cereal. We can assist with bulk orders so that you will have plenty of your favourite cereal for all your baking experiments.

Butterfingers Chocolate Blondies

If you love Butterfinger candy bars, then these blondies are sure to be your new favourite treat. These Butterfingers Chocolate Blondie bars take the sublime taste of Butterfinger candy bars to even greater heights. The creamy, dreamy flavour of the candy bar is enhanced with delicious vanilla and scrummy peanut butter for a fantastic sweet treat that will appeal to the whole family. 


  • 175 grams of softened, unsalted butter
  • 225 grams of soft brown sugar
  • One egg
  • 280 grams of flour
  • 110 grams of smooth peanut butter
  • One teaspoon vanilla extract
  • Two Butterfingers candy bars (chopped)


Preheat the oven to 165ºc and grease a 20 centimetre square cake tin.

Soften the peanut butter in the microwave for ten seconds, so it becomes a little melted and creamy, set aside.

Beat your brown sugar and butter until creamy and light. Add the vanilla extract and egg, beating until well blended. Add in the salt and flour gradually, mixing well between each amount. Once you have formed a thick batter, fold in the chopped Butterfingers chocolate.

Pour approximately half of the blondie batter into the cake tin and smooth out, so it is an even layer. Drizzle half of the peanut butter on to the layer of batter. Pour on the remaining batter, smoothing it out before drizzling the remaining peanut butter.

Bake for approximately thirty five minutes or until a skewer comes out clean. Allow your blondies to cool completely in the pan. 


Although you may be tempted to dig into these Butterfingers chocolate blondies fresh out of the oven, you will deny yourself a truly fantastic sweet treat. While you need to allow your blondies to cool completely in order to decorate them, it is well worth the wait.

The traditional way to decorate a blondie is to drizzle the top with melted chocolate. You can choose to use milk, white or dark chocolate. Either one will complement the rich taste of your blondies, but if you are undecided, you could always use more than one type of chocolate.

Cut your blondies into squares and place them on a wire rack. It is a good idea to rest the rack on a chopping board or baking tray to collect any chocolate dribbles from the decoration. Melt the chocolate, either using the microwave or a bowl over hot water, and use a spoon to drizzle zigzag patterns across the top of the blondies. If you want to be a little more decadent, you could also sprinkle a little crushed Butterfingers candy bars on top of the chocolate before it sets. Don’t be too heavy handed with this, as you could make your blondies overly sweet, but a few small pieces will work really well. 

If you love Butterfingers candy bars and other imported candies, visit us. At Funworks, we have a massive selection of sweets and candy including Butterfingers chocolate. Our team of sweet enthusiasts is available to answer any queries and assist you in placing your order.

How to Make Aniseed Fig Muffins

If you love the taste of aniseed rings but are not looking for an overly sweet treat, these aniseed fig muffins may be just what you’ve been searching for. These muffins have a rich flavour that makes them ideal for a relaxing Sunday brunch or as an afternoon pick me up. They can be eaten warm, but they also taste fantastic when they are allowed to cool, and the flavours have fully developed.


To make ten regular size muffins, you will need;

  • One egg,
  • 230 millilitres of milk
  • 60 millilitres of vegetable oil
  • Two teaspoons anise extract
  • 300 grams of flour
  • 100 grams of whole wheat flour
  • Three teaspoons of baking powder
  • Pinch of salt
  • 30 grams of sugar
  • Three teaspoons of anise seeds
  • 120 grams of chopped dried figs



Preheat your oven to 190ºc and prep your muffin tins, either by lining with paper cases or greasing.

Whisk the oil, milk, anise extract and egg together in a jug. In another bowl sift the baking powder, salt, and flours. Add in the sugar and anise seeds, stirring well. Pour the wet ingredients into the dry, stirring briefly so everything is combined. Fold in the fig pieces, so they are well distributed.

Bake your aniseed and fig muffins for approximately fifteen minutes, testing with a skewer to ensure that they are baked through.

Serving Suggestions: 

These aniseed fig muffins are wonderfully versatile, so you can serve them in a number of ways. If you are in the mood for a savoury treat, then you can still enjoy these muffins. The fig and aniseed flavours will complement several varieties of cheese, so you can create a delicious savoury platter. A sharp, soft goat’s cheese or a rich blue cheese would really accentuate the delicious fig flavours in these muffins. This serving suggestion will work particularly well if the muffins are still slightly warm from the oven.

If you are more in the mood for a sweet treat, you can ice and decorate them. Just use a basic butter icing or glaze to top the muffins and use aniseed rings to decorate. If you are feeling particularly decadent, why not use dark chocolate aniseed rings. Fig and chocolate perfectly complement each other, enhancing the subtle aniseed flavour for a fantastic sweet delight.

If you are planning on serving these muffins to both adults and children, you can be a little more creative with your decorative ideas. Scattering the top with chocolate aniseed rings will really appeal to kids, but adults will appreciate the flavour combination. If you are aiming for maximum appeal, why not top with a chocolate ganache before dotting with aniseed rings.

If you would like to incorporate aniseed rings into your baking creations, speak to us. Funworks has a massive selection of sweets and candy including regular and dark chocolate aniseed rings. Our team of sweet enthusiasts would be happy to assist you with any queries and we can also arrange for bulk orders, so you will have plenty of chocolate aniseed rings for all your baking ideas and experiments.

Butterfinger Candy Bars Truffles

If you love the Butterfingers candy bar, then these truffles are the perfect way to showcase your favourite tasty treat. These truffles are easy to make, making them a family friendly recipe. Unlike many other truffles, they contain no alcohol, so the kids can enjoy making them and eating them. 

Biscuit Base:

You will need a biscuit base for your truffles. While you can buy in many types of biscuits, homemade biscuits make this recipe extra special. You can prepare the biscuits in advance, and they taste delicious on their own. You will need 400 grams of crushed biscuits, so there will be plenty left in this batch.

You will need;

  • 200 grams of flour
  • One teaspoon of baking soda
  • Pinch of salt
  • 110 grams of unsalted softened butter
  • 175 grams of soft brown sugar
  • One egg
  • ½ teaspoon vanilla extract
  • 300 grams of chunky peanut butter

You should preheat your oven to 180ºc. Mix the salt, baking soda and flour together. In a separate bowl, cream the brown sugar and softened butter. Beat in the vanilla extract and egg, before adding in the peanut butter. Mix well before you fold in the dry ingredients.

Form the dough into two centimetre balls and press them onto a cookie sheet, using a fork to create lines. Leave a few centimetres of space between each cookie.

Bake for approximately ten minutes until the cookies are light brown. Allow your cookies to cool completely on a wire rack; they will need to be cold to form crumbs for the truffles. 

Ingredients for the Truffles:

  • 400 grams of crushed biscuits
  • 200 grams of softened cream cheese
  • 210 grams of Butterfinger chocolate bar pieces
  • 400 grams of chocolate


Beat the biscuits with the cream cheese with a hand mixer. Add in three quarters of the Butterfinger Candy bars pieces. Beat the mixture until it is smooth. If your mixture is too sticky to form a ball, refrigerate for an hour to firm it up.

Roll the mixture into two centimetre balls. Place each of the balls on a baking sheet lined with parchment paper. Allow the balls to sit in the freezer for approximately 30 minutes to harden up. This will make the truffles easier to cover in chocolate.

Finely chop the remaining Butterfinger bars and set aside. Melt your chocolate in the microwave or in a heatproof bowl over hot water. Use a toothpick or fork to dip the frozen truffles into the chocolate to cover them completely. Garnish the truffles with chopped Butterfingers, while the chocolate is wet.

The truffles will need to harden completely in the fridge. They can then be stored in an airtight container for up to a week. 

If you love Butterfingers candy bars, contact us. At Funworks, we specialise in offering traditional sweets, imported candy and other tasty treats. Our team are here to answer any questions or assist you with your order. We would be delighted to help you to find the perfect treat for any special occasion, baking or an indulgent evening at home.

Assorted Rock Candy Cookies

These cookies are a wonderful way to showcase how pretty assorted rock candy crystals can look. Your rock candy cookies can be a tasty treat or be used as part of a display for any special occasion. You can even theme your cookies by using specific colours of candy. This allows them to be tied into a colour scheme for birthdays, weddings, engagements or any party. 

Ingredients for the Basic Cookie:

  • 325 grams of softened unsalted butter
  • 400 grams of caster sugar
  • One teaspoon vanilla extract
  • 4 eggs
  • 650 grams of sifted flour
  • One teaspoon of salt
  • Two teaspoons of baking powder

Cream the sugar and butter until the mixture is light and smooth. Beat in the vanilla and eggs before folding in the flour, salt and baking powder. Mix until a smooth dough forms. Cover your dough and allow it to chill for a minimum of one hour.

Preheat your oven to 200ºc. Roll out your cookie dough to a centimetre thick on a lightly floured surface. Use your favourite cookie cutter to make your cookie shapes. Place the cookies on an ungreased cookie sheet, leaving, at least, two centimetres between each cookie.

Bake for approximately six minutes, but you will need to keep a close eye on the cookies. They need to be lightly golden, but should not be allowed to brown.

Decorating Your Cookies:

Now to make your plain sugar cookies into assorted rock candy cookies, you need to get decorating. Make up frosting with 75 grams of sifted icing sugar and a little cold water. When the frosting is smooth, use a palette knife to cover the tops of the cookies with a thin layer. This can be used as a way to secure the rock candy onto the cookie. Either scatter the cookies with the candy or create patterns and designs using the different coloured candies. Just be sure to plan out your designs in advance as the frosting will set quite quickly, and you need it to be wet to stick the candy.

Be sure to allow your cookies to chill to allow the icing to set before serving. Your cookies can be stored for up to five days in an airtight container.

This recipe is ideal to complement the theme of your event. Assorted rock candy is available in a rainbow of colours, so it is relatively easy to find a shade to match your colour scheme. Unfortunately, you will be left with the remaining colours to eat, which is a real shame. You can make girlie cookies with shades of pink and white for hen’s parties, go for traditional blue or pink candy for baby showers or match the bridal colours for a wedding. With so much versatility, you can have lots of fun creating the perfect cookie to celebrate any special occasion.

If you love assorted rock candy, contact us. At Funworks, we have an impressive selection of traditional sweets, imported candy and other tasty treats including assorted rock candy crystals. Our teams are available to answer any questions and assist with your order.

Choo Choo Bars Popcorn

While popcorn is a fantastic snack, you can make it especially deliciously sweet with the minimal of preparation. This Choo Choo bars popcorn is fantastically chocolatey with that delicious Choo Choo bar caramel taste. This popcorn is the perfect choice for movie night or as an afterschool snack. It can be enjoyed warm or is equally tasty cold, so it is ideal for anytime.


10 chopped Choo Choo Bars

100 grams of condensed milk

40 grams of soft brown sugar

50 grams of unsalted butter

150 grams of popped corn



While you can prepare this popcorn with pre-popped corn, it is so much tastier when you pop the corn yourself. Either microwave or air pop your corn. Approximately 50 grams of corn kernels will be enough to make the 150 grams of popped corn. However, if you go a little bit over, it’s not a problem as you will just have more delicious Choo Choo popcorn. Once your corn is popped transfer to a large, clean bowl and allow to cool while you make the flavouring. Just be sure to remove any unpopped kernels from the bowl.

Heat the sugar, condensed milk and butter over a medium heat in a heavy bottomed saucepan. Stir the mixture constantly until it has warmed and become well combined. Once the sauce has begun to bubble, turn down to a low heat and stir for a further two minutes until it has thickened. Remove the mixture from the heat and stir in the pieces of Choo Choo bars lollies. Stir it well until all the chocolate pieces have melted. Pour this over the popped corn and mix well. This can be eaten immediately, or if you want to save it for later, spread across a cookie tray lined with baking parchment. This will prevent the popcorn from sticking together in a big lump.

Serving Suggestions:

This popcorn is excellent as a snack, but it can also be used to decorate cakes, sundaes and other desserts. The caramel, chocolate flavour is the perfect complement to most desserts, adding a fun flair to even the most dull ordinary sweet. If you want to get creative with the kids, you can even thread the popcorn into edible necklaces.

This recipe is completely flexible, and you can modify it to use your favourite candy bars. Try to experiment a little with other candy bars and you will be amazed at how deliciously tasty popcorn can be. Caramel based candy bars work really well, but you may be surprised at how well certain types of chocolate bars work. Why not try to make a batch of delicious popcorn with your favourite sweet treat.

If you love sweet snacks and can’t get enough of Choo Choo bars, Perth sweet enthusiasts should speak to us. We have a massive choice of traditional candy, imported sweets and family favourites including Choo Choo bars. The Funworks team of sweet lovers are here to answer any questions and help you to find the ideal tasty treat for any occasion.

Dr Pepper Sauce

If you are adventurous in the kitchen, you are likely to have already tried cooking with soft drinks. Cola-marinated meat or soft drink based cakes can be tasty additions to your recipe repertoire, but you may not have ever considered cooking with Dr Pepper. The complex flavours of this popular classic soft drink make it the perfect base for a sauce. This recipe creates a thick, delicious sauce that can be used as a marinade or barbecue sauce for meat, or as a condiment. While you can buy barbecue sauces at any grocery store, you will find that the delicious and sophisticated flavour of this sauce make it worth the effort of making your own.


To make a batch of this tangy, tasty sauce you will need;

50 grams of unsalted butter

Four cloves of minced garlic

One large chopped onion

Three tablespoons of tomato puree

200 ml of tomato ketchup (even basic store brand ketchup will suffice)

110 ml of cider vinegar

75 ml of Worcestershire Sauce

1 330 ml can of Dr Pepper

100 grams of soft brown sugar

One teaspoon of salt

One teaspoon of ground white pepper

Two teaspoons of hot chili pepper




In a large heavy saucepan, you should melt the butter over a medium heat. Saute the garlic and onion for approximately ten minutes or until they become translucent. Add in all the other ingredients and allow the mixture to simmer for approximately fifteen minutes. Turn down to a low heat, allowing the sauce to continue cooking for twenty to thirty minutes, until it has begun to thicken. At this point, you will need to taste the sauce and adjust the seasoning according to your personal preferences. If you prefer more heat, add more chili powder, or if you prefer a sweeter, tomato flavour, add more tomato puree. Remember, that if you are using the sauce on meat that already has a rub, you don’t want to go too hot, as the rub will already contain spices.

Allow the sauce to cool until it is no longer bubbling. This will take approximately ten minutes but will prevent painful splashes when you blend. You can use an immersion blender or transfer to a blender jug. Blend for a few minutes or until the sauce is thick and smooth. Allow your sauce to cool before you put it into a covered container. It will keep for up to fourteen days in the refrigerator.

The sauce can be brushed onto your food, ten to fifteen minutes before it has finished cooking. You can also brush onto raw foods and allow them to marinate before cooking. Alternatively, serve on the table as a spicy flavorful condiment. Just be prepared to make extra as it is likely to be a hit with the whole family.

If you just love Dr Pepper, Perth consumers should speak to us. We one of the best ranges of sweets, confectionary and candy in Australia including Dr Pepper. Our sales team are here and available to assist you with your order or answer any queries.

Irn Bru Ripple Ice Cream

Whether you are an Irn Bru enthusiast or are just looking for a new and exciting ice cream experience, this recipe should fit the bill. This ripple ice cream is the perfect complement to chocolate desserts and fresh berries or is delicious on its own. While it does take some time to prepare, it is well worth the wait.


To make a batch of this deliciously rich ice cream you will need;

Two vanilla pods,

500 milliliters of double cream

50 grams of granulated sugar

Three egg yolks

One 330 millilitre cans of Irn Bru



First you need to make a basic ice cream mixture. This process is the same for most types of ice cream, and once you have mastered it, you are likely to have the confidence to try and make up your own recipe ideas. All you need to do is carefully slice the vanilla pods to remove the seeds. You will need to slice lengthways and use the back of your knife to scrape out the seeds and avoid ripping the pod. Reserve the seeds and put the pod in a pan with the double cream. Heat the cream until boiling point, before removing from the heat and adding the sugar. Stir until all the sugar has dissolved.

Whisk the egg yolks in a bowl and pour the cream mixture into this bowl. Whisk continually until the mixture has become well combined. Transfer back into the pan and heat gently while whisking until the mixture is creamy and thick. Remove the pan from the heat before stiring in the vanilla seeds. Place the mixture into a freezer proof container or ice cream maker.

You should follow the manufacturer instructions of your specific ice cream maker. If you don’t have a machine, the process is a little more long winded. You will need to allow the mixture to cool for approximately thirty minutes before placing it in the freezer. Allow the container to sit in the freezer for four to five hours, but you will need to remove from the freezer and stir every thirty minutes to an hour to remove any ice crystals that may have formed.

In the meantime, put the Irn Bru into a pan and heat it to boiling point. Turn down the heat and allow the liquid to simmer until it has reduced by two thirds. This process will take approximately twenty minutes, but it should require minimal stirring. Allow the reduced liquid to cool until it is lukewarm.

When the ice cream is almost set, it is time to add in your Irn Bru ripple. Fold the reduced liquid into the ice cream gently, to create a marble or ripple effect. Put your ice cream back in the freezer for at least an hour for a soft serve effect or longer for a firmer texture.

If you can’t get enough Irn Bru Perth consumers should speak to us. We have a fantastic selection of Australia’s favourite sweets, candy and confectionary including Irn Bru. We welcome bulk orders, and our team are here to assist you.

Strawberry Bon Bons Mini Cakes

Strawberry bon bons are one of the most popular traditional sweets, dating back to 17th Century Paris. However, if you find that your strawberry bon bons bulk order is not lasting long enough, it may be time to try this bon bon inspired recipe. These mini cakes taste at their best a day after baking, and they do require some chilling time, so you will need to plan well in advance, but they are well worth the wait.


To make a batch of these deliciously indulgent mini cakes you will need;

400 grams of caster sugar

150 grams of softened butter

4 eggs

500 grams of sifted flour

Two teaspoons of baking powder

One tablespoon of vanilla extract

1 75 gram pack of strawberry jelly granules

175 grams of strawberry puree

You will also need to make a batch of frosting using;

40 grams of softened butter

275 grams of icing sugar

25 millilitres of milk

½ teaspoon of vanilla extract

1 to 2 tablespoons of strawberry jam

And for decoration;

200 grams of softened cream cheese,

150 grams of white chocolate chips

Red food colouring

Candy sprinkles




Although this recipe may seem a little complex, it is actually just a three stage process. The first stage is to bake the cake base using the first set of ingredients.

Preheat your oven to 175ºc and grease your cake pans. Cream the sugar, strawberry jelly granules and butter together until it is light and fluffy. Beat in the eggs and fold in the baking powder and flour. Add the milk before folding in the strawberry puree and vanilla.

Bake for approximately 25 to 30 minutes. Allow your cakes to cool fully on a wire rack.

While the cakes are baking and cooling, you can prepare the frosting. You can skip this step by using a can of prepared strawberry frosting. However, all you need to do is use an electric hand mixer to beat the butter until it is smooth and light. Add a bit of icing sugar at a time together with the vanilla and milk, until all the icing sugar has been fully incorporated and you have a rich, smooth texture. Fold in the strawberry jam and beat until the frosting is a consistent pink colour.

Now, we get to the really creative bit, making the mini cakes. Crumble the cakes into medium sized pieces, you don’t want breadcrumbs, but you should avoid having large hunks of cake. Combine the cream cheese with your frosting and ensure the mixture is well blended. Fold in your cake pieces and ensure it is well mixed. Chill this mixture for several hours until firm. Overnight works best.

Use an ice cream scoop or spoon to make your mini cake balls. Place these on a lined cookie sheet and refrigerate. While the balls are chilling, melt the white chocolate and add the food colouring until you achieve a bon bon pink colour. Your chocolate needs to be smooth, so be sure not to overwork it.

Use a fork to score thin lines on each cake ball and use a teaspoon to dunk the balls into the chocolate until they are completely covered. Shake off any excess chocolate before you cover with your candy sprinkles. Allow the cakes to set in candy liners in a cool place but avoid refrigerating if possible.

If you are a keen sweet enthusiast, you should contact us. We have an amazing selection of sweets and candy including strawberry bon bons. Our team are available to discuss strawberry bon bons recipe ideas or assist you with your order.