Monday, 14 April 2014

strawberry truffle cake pops



Cake pops used to intimidate me. People are so creative and patient and some literally invest hours in making just a few cake pops. Have a look at the cake pops Bakerella makes and you'll know exactly what I'm talking about.



Don't get me wrong. I'm all for detail. I appreciate all the time and effort spent in decoration. It's the little details that make all the difference. But if you're like me, I really can't justify spending a few hours decorating just a handful of cake pops - especially when you need to make lots and lots of them.



But these cake pops proved that wrong. Cake pops can be made on a limited-time budget. And they're still pretty!



I baked the cake a few days in advance and froze it, so that saved me time on the day of assembly. It only took me about an hour to dip, decorate, and have 30+ cake pops ready to devour!



So there you go. Cake pops don't have to be complex. I like to keep mine simple and easy. And you know what? They still tasted amazing.





Strawberry Truffle Cake Pops
makes about 35

1 1/4 cups cake flour*
1 1/4 tap baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup sugar
1 1/2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk (or 1/2 cup milk plus 1/2 teaspoon white vinegar added to the milk then set aside for 5 minutes before using)

Betty Crocker's ready-to-use strawberry frosting (I used 250g)
1tsp strawberry essence
Pink food gel

500g melted while chocolate
sprinkles, coconut, etc (optional)

Directions

Start off by baking the cake. Preheat oven to 180C.
In a bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk and set aside.
In the bowl of an electric mixer, add eggs and beat. Add sugar and continue to beat on medium speed for about 30 seconds. Add vanilla and oil, beat. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake for 12-14 minutes or until a skewer inserted comes out clean

*Cake flour substitute:
For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch. Sift the flour and cornstarch together again and again to ensure it is well incorporated.

Finely crumb the cake once it has cooled. This is my favourite part! Use your hands and not a food processor or blender, as it will make the crumbs too fine and the cake pops may not hold properly on the sticks. Set aside.
Combine the frosting, strawberry essence and food gel in a bowl and mix well. Add frosting to the cake crumbs and mix until a sticky dough forms.
Using your hands, make your cake balls just slightly smaller than the size of a golf ball. Place on a tray and refridgerate.
Melt chocolate in microwave and dip the sticks into it, then place the stick in the cake pop ball. The chocolate acts as a glue. Pop back in the fridge for a few minutes to harden a little.
Take the cake pops back out of the fridge for a final time and fully coat with chocolate and decorate.


1 comment :

  1. Beautiful - I love how you displayed them! I do appreciate you sharing with Home and Garden Thursday,
    Kathy

    ReplyDelete