Cake pops

These do take a while and can be quite fiddly but they are so fun and different. Have them at your next event to impress your guests.

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Recipe taken from Bakerella

YOU’LL NEED

130g  cake (Make this the day before to save time. You can also use a box mix to make it even more convenient)

85g  tub ready-made frosting
350g chocolate or cake covering
12 lollipop sticks

Stryofoam block, or some sort of construction that will hold the cake pops upright as they dry

.

MAKES 12 CAKE POPS

  1. Take your preprepared cake and crumble it into a large bowl. You should not see any large pieces of cake. Mix in the frosting with a large metal spoon until thoroughly combined.
  2. The mixture should not be too dry or too moist. If it’s too dry add some more frosting. The mixture should be moist enough to roll into 1 1/2-in (4-cm) balls and still hold a round shape. After rolling the cake balls by hand, place them on the prepared baking sheets and let them rest for about 20 minutes before chilling.
  3. Cover the baking sheets with plastic wrap and chill for several hours in the refrigerator, or place them in the freezer for about 15 minutes. You want the balls to be firm but not frozen.
  4. Melt the chocolate in a bowl in the microwave, do this is 30 second intervals as you do not want the chcolate to burn. The melted chocolate will be used for dipping.
  5. Now you’re ready to dip. Take a few cake balls out of the refrigerator or freezer to work with, keeping the rest chilled. If they’re in the freezer, transfer the rest of the balls to the refrigerator at this point so they stay firm but do not freeze.
  6. One at a time, dip about 1/2 in (12 mm) of the tip of a lollipop stick into the melted candy coating, and then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through.
  7. Holding the lollipop stick with cake ball attached, dip the entire cake ball into the melted candy coating until it is completely covered, and remove it in one motion. Make sure the coating meets at the base of the lollipop stick. This helps secure the cake ball to the stick when the coating sets. The object is to completely cover the cake ball and remove it without submerging it in the coating more than once. If you do resubmerge the cake pop, the weight of the candy coating can pull on the cake ball and cause it to get stuck in the coating.
  8. The thinner the consistency of your coating, the easier it will be to coat the cake pops. (If you find that your coating is too thick, add some vegetable oil or paramount crystals to help thin it and make the coating more fluid.)
  9. When you remove the cake pop from the candy coating, some excess coating may start to drip. Hold the cake pop in one hand and use the other to gently tap the first wrist. Rotate the lollipop stick if necessary to allow the excess coating to fall off evenly, so one side doesn’t get heavier than the other. If you didn’t completely dunk the cake pop, this method of tapping and rotating generally takes care of that. The coating will slowly slide down the surface of the cake ball until it reaches the lollipop stick.
  10. If too much coating surrounds the base of the lollipop stick, you can wipe the excess off with your finger. Simply place your finger on the stick right under the cake ball and rotate the pop, allowing any excess coating to fall off and back into the bowl. When most of the excess coating has fallen off and it is no longer dripping, stick the cake pop into the Styrofoam block.
  11. Repeat with the remaining cake balls and let the pops dry completely in the Styrofoam block.
  12. Enjoy!

Tips:

  • Bake the cake the day before, and let it cool overnight. Then just dip and decorate the following day.
  • Use a toothpick to encourage the coating to cover any small exposed areas or to make sure it surrounds the lollipop stick.
  • Make sure the cake balls are chilled and firm when you dip them. If they are room temperature, they are likely to fall off the lollipop sticks into the melted candy coating. You can always place them back in the freezer for a few minutes to quickly firm them up again.
  • Poke holes in the Styrofoam block before you start dipping. Just use one of the lollipop sticks to make holes about 2 inches apart.
  • For fun, experiment with different colors of candy coating and drizzle pops with a second color to decorate
  • You can also make cake pops in different shapes. Just roll them into balls, place in the freezer or refrigerator to firm, and then mold into your desired shape.

 

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