You’ll be anything but angry after tasting Liam’s zest lime and coconut cake and popsicle hybrid. Liam’s gone for angry faces, but feel free to go wild with heart eyes, faces with tongues sticking out or blowing kisses!
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
For the lime and coconut sponge, in a stand mixer fitted with the paddle attachment, beat together the eggs, margarine, sugar and flour until fully combined.
Fold through the zest of 2 limes and the desiccated coconut.
Spoon the batter into the prepared cake moulds and bake for 12-15 minutes.
Once the cakesicles have baked, pop out of the moulds and leave to cool. Gently push a lolly stick into the base taking care not to push it through the cake. Put into the freezer to chill.
For the chocolate coating, melt the chocolate over a bain marie until completely smooth.
Remove the chocolate from the heat, then add a few drops of the yellow food colouring and mix to create an even colour which resembles an emoticon.
To assemble, dip each cakesicle into the yellow-coloured chocolate and let the excess drip off.
Stand the cakesicles upright in a block of polystyrene, then transfer to the freezer to set.
To decorate, roll out the fondant to around 3mm thick, using cornflour to ensure it does not stick to the surface. Create 8 rounds using a small round cutter.
Decorate the fondant circles with a black edible pen to look like angry emoticons. Attach the fondant faces to the cakesicles with a little edible glue.