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Hi! I'm Emily of British Girl Bakes and I'm going to show you how to make these
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fun sugar lollipops which are a great way to add colour and height to your cakes
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Start by preparing your work surface. You'll need a non-stick surface like parchment paper
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but it's really important to tape it down onto your work surface so that it's completely flat
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because you don't want any wrinkles in it. This means that when you pour the sugar onto it it
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will form perfectly round lollipops. You can use the silicone mat instead but you also need
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to tape it down otherwise the cooked sugar will spread out over the uneven surface and
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form irregular shapes instead of circles. Alternatively you can use silicone moulds
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but you won't be able to vary the size of your pops with these. If you're using moulds
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place the sticks into the moulds in advance which blocks off the stick section of the mould
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so the sugar will only form the round disc. Next measure out your ingredients. To make about 12
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lollipops you'll need one cup of sugar, a third of a cup of light corn syrup, two tablespoons of water
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and one teaspoon of whatever flavour you like. I tried substituting the corn syrup using liquid
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glucose instead but the pops were cloudy so corn syrup is really essential for these pops
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If you're enjoying this tutorial please click the thumbs up button! I teach online cake decorating
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courses and if you'd like to find out more I've put the link in the top of the screen
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and in the description below. Place a saucepan on your stove over medium-high heat. You can stir it
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to begin with to incorporate the ingredients but once it starts boiling stop stirring because
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adding a spoon at this point can cause the liquid to crystallize. Instead you can use a pastry brush
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brushing down the sides of the saucepan to incorporate any sugar that's stuck there
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You need to heat the liquid to 310 degrees Fahrenheit which will take about five minutes
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and you'll definitely need a candy thermometer for this. Depending on the size of your saucepan you
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might need to tilt it so that the bulb of the thermometer is completely submerged in the liquid
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and gives you an accurate temperature. The liquid must get to exactly 310 degrees because this is
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the hard crack stage. Then you want the heating to stop so have a big pot of iced water ready
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and after removing the saucepan from the heat, plunge it in the iced water until it stops bubbling
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Now you'll need to work really fast before the sugar cools. If you're using parchment paper
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pour the sugar directly onto it and you can vary how much you pour depending on what size pops you
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want. Then press the sticks in immediately and add any sprinkles which you might need to press
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in gently so that they stick. Be really careful because the sugar is hot! If your pops aren't
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perfectly round you can shape them using a round cookie cutter, a piping tip or even a metal offset
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spatula, nudging the sides gently to manipulate the shape. If you find that the sticks or the
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sprinkles aren't sticking it's because the sugar has cooled and that's why it's really important
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to work fast. Leave the pops to cool which will take about 30 minutes and then they'll lift easily
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off the parchment paper. To use a silicon mould, also pour the cooked sugar immediately after
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plunging it in the cold water. A fun way to add colour to these is to use gel food colouring on
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a toothpick and just swirl it around after pouring the sugar into the mould. Moulds will give your
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pops a more exact round shape and if you pour the sprinkles in first you'll be able to use the part
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facing down in the mould as your front so the stick will be at the back where it's less noticeable
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You can't really do this for pops that you pour onto parchment because if you pour the sprinkles
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first they'll manipulate the shape of the sugar and the pops won't form a nice round shape
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Once the pops have cooled, stick them into your cake, pressing firmly to push them into the cake
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but gently in case your hand slips. Thanks for watching! I share a new cake decorating tutorial every week
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