Sunday, 17 April 2011

Cake Pops

Inspired in equal measures by Bakerella and Working Mum on the Verge's cupcakes, I decided to make cake pops today. I need to refine it a bit, but I am pretty pleased with them.

I took the laziest possible attitude to them, in that I didn't bake my own cake or make my own buttercream - they took long enough as to make as it was.

I managed to make 38 - if I had rolled the balls more evenly in size I might have made it to 40 but if I'd made them much smaller and ended up with lots more, the choc covering wouldn't have been enough so it's a good number.

I used:
  • 2 x Tesco madeira cakes (600g total - I would have used any un-iced cake but this was all the little Tesco near us had this morning)
  • 2/3 of a tub of Betty Crocker icing (300g - this is where I will modify next time, I think the cake is too smooth and sweet, I think a bit less icing, but that might make it too crumbly which it definitely wasn't this time, so it may not work)
  • Almost a whole pack of red Candy Melts (normal cooking choc would work fine too, and is about 1/3 of the price but I saw these at the store where I bought my lolly sticks and thought I would give them a try)
  • Lolly sticks - Hobbycraft didn't have any 4" ones in so I bought 8" ones and cut them in half - managing to slice into my ring finger on the very first cut, my wedding ring mostly protected me but I now have a plaster on and my ring on my right hand!
  • tiny little choc hearts - not a necessary part of it but they were cute
  • Crumble the cakes in food processor. Mix in the icing (can't be exact about amount, as I said, I need to work on that bit). Roll into balls, put on a baking sheet on greaseproof paper and chill for 1 hour. If the balls are crumbly, add more icing to mixture.
  • Melt a few drops of choc. Dip lolly stick in choc, then push into ball, about 90% of the way in, this definitely helps keep it on the stick when you are adding the chocolate later. Chill again for 15 mins.
  • Melt half the choc in as small based a dish as you can so that the choc is quite deep and it's easy to dip into. I microwaved for 30 secs at a time, took 90 secs total for me.
  • Dip the ball into the choc, help it go over with a small spoon if needed, try to cover all of the ball. Let excess drip off, add a heart if you want then either:
  1. put back onto the tray with the greaseproof paper, this works perfectly but does leave a straight back on the ball as the choc settles
  2. stick the stick into an oasis, I got one from Hobbycraft that fit 11 sticks, the choc drips a little but not too much if you got the excess off, and this keeps the ball round. The first is easier, the second is neater.
You'll probably find the first ones will have set as you finish the first half, melt the second batch of choc and do the remainder, return to the fridge for as long as needed. Bakerella warns to put them into an airtight box to make them last more than a couple of days.


Kelloggsville said...

Would you do it with children?

Jen said...

I would do it with my kids, I wouldn't do it with brownies, it wouldn't fit into a meeting time plus we have no kitchen access in our meeting place.

Working Mum said...

I don't think they would last more than a couple of days in our house anyway, they look delish!

Amanda said...

Hi! Visiting from Jenna's Journey! My sister makes cake pops, too. Check out her


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