Cake Pops – fun cake pops on sticks!
Chocolate sponge cake
165 g (6 oz) softened butter
300 g (10½ oz) caster sugar
2 teaspoons (10 ml) vanilla extract
3 beaten eggs
200 g (7 oz) plain flour
65 g (2½ oz) self-rising flour
70 g (2½ oz) cocoa powder
1 teaspoon of baking powder
250 ml (9 fl oz) buttermilk
1. Preheat the oven to 180°C/350°F/Gas 4 or 160°C for a fan-assisted electric oven.
2. Grease and line a 20 cm (8 in) round cake tin.
3. Cream the butter, sugar and vanilla extract with an electric mixer until light and fluffy. Add the eggs
gradually, incorporating them well after each addition.
4.Mix all the dry ingredients then add them to the mixture alternately with the buttermilk.
5. Pour the cake mixture evenly into your pan and bake for an hour, checking to see if a skewer comes out.
come off clean when inserted into the deepest part of the cake. Let cool for five minutes before inverting
out of the box.
More like this
Fixings are mixed with the cake crumbs so that the cake pops can be formed into balls and other shapes.
This chocolate buttercream is a timeless classic. It is best to buy the chocolate in the form of callets, as the smaller pieces melt more evenly. Chocolates with strawberry and caramel flavors are also available.
You will need…
125 g (4½ oz) chocolate and caramel callets
250 g (9 oz) softened butter
250 g sifted icing sugar
1. Put the chocolate callets in a plastic container and place them in the microwave on medium power for two minutes.
minutes then in short bursts until melted
2. Cream the soft butter and icing sugar with an electric mixer at low speed.
3. Add the liquid chocolate, mix and beat on high until soft and light.
Crumble the cake into fine crumbs by hand or in a food processor. Prepare the chocolate binder and mix the cake crumbs and binder to create a firm mixture. Take the same amount of mixture for each ball, either in measuring spoons or on a scale, and roll the mixture into a smooth ball.
Use a cake stick to make an indentation, then remove it. Place the balls on parchment paper and place in the refrigerator for an hour. After an hour, prepare the chocolate coating (see below) and pipe it into the hole and immediately insert the cake stick. Place on a plate to let set.
Caramel chocolate coating
It is best to use Belgian chocolate callets, which is a couverture chocolate prepared in the form of small buttons. You can get callets in reasonable quantities and in a range of types, such as white, milk and dark chocolate, and different flavors, such as strawberry, orange, lemon, caramel and cappuccino.
1. Add your chocolate callets to a microwave safe bowl and heat over medium heat for up to thirty seconds to start, then remove and stir. It’s easy to think you can let it sit twice as long, but it melts so quickly it will ruin the batch, so be very careful to do it in short bursts.
2. When you see signs that the chocolate is starting to melt, reduce the microwave time to five to ten minutes.
seconds at a time. When you see only a few drops of chocolate remaining, remove them from the
microwave completely and continue stirring until the residual heat in the bowl has melted the last remaining bits.
Dip cake pops
Dipping cake pops is easy – just make sure your dip is thoroughly melted. Make sure the bowl you use is deep enough to completely submerge the cake pop shape into the coating.
1.Take your cake pop and immerse it completely in the coating. Tilt the bowl if necessary to obtain the
depth necessary to cover well.
2. Lift the cake pop from the coating and gently tap the stick on the side of the bowl, keeping the cake pop above the coating so the excess falls back into the bowl.
3. Remove it from the bowl and tap the base of the stick once or twice on the work surface to make sure the coating has flowed and joined the stick under the lollipop. Then hold it over the bowl and rotate your wrist to remove any additional excess. Once the flow from the pacifier decreases, tap once more and turn it upright again. Set the soaked pacifier aside in a block of Styrofoam to firm it up.
If you have any chocolate left, pour it onto parchment paper or cellophane
and let it cool. Break it into small pieces and store it in a bag until needed.
Decoration
For the ears, roll five small balls of caramel flower paste. Flatten them slightly and insert a ball tool in the center to create a hollow. Cut each ball in half.
2. For the snout, roll ten small balls of cream flower paste. Flatten slightly and score with a smile tool on the bottom half. Roll ten small dark brown balls for the noses.
3. Create five small bows in baby pink and five in baby blue.
4. After dipping your lollipops in the melted caramel chocolate, attach the still wet ears. When
dry to the touch, draw a “seam” line from the back of the head on top between the ears and down to the
center front. Secure the muzzle and nose with glue. Once dry, pipe the eyes with black icing using a no. 1 tip.
5. Use edible glue to attach pink bows to the top of the bears’ heads, slightly to the side. Glue
blue bows under the chin of all the bear boys.
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