I am always up for a challenge, especially one issued by Yuppiechef, the company responsible for most of the bling in my kitchen.
Before you can make cake pops, you have to bake a sponge cake (or buy one if you are lazy) but as a sponge cake is so easy to make I would suggest you bake your own.
The next stage is to make a buttercream. And this was a real challenge for me! Buttercream is an integral part of making cake pops, and sugar free versions are not easy. I used Canderel Yellow to make my buttercream which made it very sweet indeed. You then have to crumble up your sponge cake and mix in the buttercream. And once you have done that, roll them into little balls, push a stick in and then get them ready for the freezer. I used a simple block of florists foam covered in tin foil to hold my cake pops stable.
The cake pops need to be frozen so that when you dip them into the chocolate they do not break apart. As these cake pops were very sweet I decided to use a bar of Willie’s cacao to coat them in. I reckon that kids would have a lot of fun with the decorating stage. The cake pops get covered in chocolate and while the chocolate is still warm, the decorations get added. I made some flower ones, as I love pretty flowers. And of course there had to be bling ones. My edible diamonds are not shiny at all, but the glitter certainly is.
I can totally see why bakeries would make cake pops. They are a perfect use for the bits and pieces they cut off cakes to make specialty cakes for clients. I always wondered what they did with the wastage, and this is certainly the most successful use of the crumbs anyone could imagine. I have no clue how much these would cost in a bakery or shop, but a friend has offered me the opportunity to make these for her coffee shop – however, I personally think they are a lot of hard work! Not that I am worried about that, as the profit margins are HUGE even if you don’t use left overs. They are however very labour intensive and that is a challenge I don’t think I want to overcome.
Do you think you would try making these cake pops?
- 30g butter
- 250mls Canderel yellow
- 35mls milk
- 180g chocolate
- Decorations of your choice
- make the sponge cake
- Use an electric mixer to mix together the butter, Canderel and milk
- Melt your chocolate over a double boiler
- When your sponge has cooled use a fork to break the cake up into fine crumbs in a large mixing bowl
- Mix the buttercream into the sponge crumbles using a wooden spoon
- Scoop out a heaped teaspoon full of the mixture and roll into balls
- Insert a lollipop stick into each ball and then freeze for 10 minutes
- Remove from the freezer and dip the bottom of the cake pop into the chocolate
- Now spoon chocolate over the cake pops and swirl to remove the excess
- Add the decorations while they are still warm
- Place the cake pops into a piece of polystyrene or florists foam and put them into the fridge to set
Click on the links for conversions and notes.
What I blogged:
- two years ago – Hollandaise Sauce