Monday, 21 October 2013

Cake Pops

Exactly one year ago today, my friend had a little baby girl. About two months later I went to visit her and get some new baby cuddles. I bought the gift and, of course, made some cupcakes. But this time I did something different: I used fondant for the first time! I made some little baby faces and put them on half of the cupcakes. 

Looking back, it's crazy how much has changed in a year. But one thing that hasn't changed is my love/ obsession with baking. To celebrate her 1st birthday, I decided to try something else new: my new cake pop mould. I've made cake pops a few times before but they were pretty time consuming so I invested in a mould.

As it was my first time using the mould, I decided to play it safe and follow the recipe on the packet. The recipe said flour. I assumed this meant plain flour and even though I thought this was a little strange, I went with it. They didn't rise at all so I tried again with self-raising flour, and even threw in a little baking powder. They still didn't rise as much as I would have liked, but I went with it.

I let them cool for just over an hour, before sticking in the sticks with a bit of melted white chocolate and chilling in the fridge for 2 hours. I always had trouble with how to store cake pops while they're setting, so a little while ago I bought a polystyrene ball which works great.

When they were completely chilled, and the sticks were solid, I melted some more white chocolate and dipped each pop into the chocolate. I left a few plain and covered the rest with sprinkles. This can be tricky as you have to let the chocolate set a little bit before rolling in the sprinkles, but not so much that they won't stick. It's a timing thing and can take a bit of practice

I added fondant letters to five of the cake pops. These were all done free hand. My next investment will definitely be letter cutters. I used an upside down cupcake box and poked some holes in it to present the cake pops in. I'm really happy with how these turned out and can't wait to try out some new recipes in my cake pop mould.

4oz self-raising flour
4oz butter, softened
4oz caster sugar
3 eggs
1/2 tsp baking powder
1/2 tsp vanilla extract

Preheat the oven to 180ºC and flour cake pop mould. Beat all ingredients together until smooth. Fill one half of the mould with the batter and pop the other half on top, making sure it's secure. Put it on a baking tray and bake for 25-30 minutes, or until a skewer comes out clean. Take off the top of the mould and leave to cool.

You will also need:
300g white chocolate
Cake pop sticks

Leave cake pops to cool for at least 30 minutes. Dip cake pop stick into 50g melted white chocolate and place approximately 1.5 cm into cake pop. Repeat with all cake pops. Cool cake pops for at least two hours. Melt the remaining chocolate and, one by one, dip each cake pop into the chocolate. Turn the cake pop as the chocolate sets. When it is just set, roll it in the sprinkles. Repeat until all cake pops are finished.

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