This week I'll be blogging some top cake pop tips and sharing some pics from my book Top of the Cake Pops. First up, great cake pops start with great cake (and frosting). My favourite is red velvet - it gives a beautiful vibrate colour and isn't as sweet as some other choices so goes very well with the cream cheese frosting and cake pop coating. Here's the recipe...
Also, look out for the eBook version of Top of the Cake Pops which will be available at a special promo price later this week.
Red Velvet Cake (from Top of the Cake Pops)
60 g (2 oz) unsalted butter, at room temperature
150 g (5 oz) caster (superfine) Sugar
1 large egg (extra-large US Size)
1 tbsp red food colouring
1/2 tsp vanilla extract
150 g (5 oz) plain (all-purpose) flour
1 tbsp cocoa powder (unsweetened)
120 ml (½ cup) buttermilk
1/2 tsp salt
1/2 tsp bicarbonate of soda (baking soda)
1 ½ tsp white wine vinegar
20 cm (8 inch) cake tin, greased and lined
1. Preheat the oven to 170ºC (325ºF/gas mark 3).
2. Cream the butter and sugar using a hand-held blender until light and fluffy.
3. Add the egg, red food colouring and vanilla extract. Mix well.
4. Combine the flour and cocoa and add to the mixture with the buttermilk, a third at a
Time. Mix until just incorporated.
5. Add the salt, bicarbonate of soda and white wine vinegar. Mix well.
6. Spoon the mixture into the tin and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
7. Allow your cake to cool in the tin for about 10 minutes before turning out onto a
Cream Cheese Frosting (from Top of the Cake Pops)
120 g (4 oz) icing (confectioner’s) sugar
30 g (1 oz) unsalted butter, at room temperature
30 g (1 oz) cream cheese
1. Beat all of the ingredients together using a hand-held mixer until smooth
Makes enough for about 20 pops.
Tomorrow's tip will be 'Rolling and Chilling' (making your cake balls).
Thanks to Hardie Grant for letting me share the pics and text from the book.