Sunday, 6 May 2012

Blogging with the Good Food Channel: Cake Pops How To

Wow, this week my cake pop 'how to' pops up on the Good Food Channel Blog. I'm hoping to do some more posts for the team there over the next few weeks - including more 'how to's and some delicious seasonal cake recipes. You can see the full instructions along with a recipe for red velvet cake here and also at the bottom of this post.  Let me know if you have any 'how to' requests! 

You will need cake crumbs, frosting, lollipop sticks, candy melts, sunflower oil,
a polystyrene block and whatever decorations take your fancy.
Have fun experimenting with your decoration - I love sugar roses and sprinkles in
combinations of pastel and bold colours.
You can find lots of suppliers for candy melts, lollipop sticks and polystyrene blocks 
(search for cake dummies) online.


Combining the cake and frosting will create a dough which you can shape
 into cake balls and chill in the fridge.

Candy melts melt easily in the microwave and need a little bit of oil to thin to dipping
consistency.  Dip your lollipop sticks into the melts before making your cake balls into
cake pops and they will stay securely on their sticks.
Now you're ready to dip!
Add your decoration of choice while the candy melts are still drying and
pop into your polystyrene block to dry completely.
Enjoy impressing friends with your pretty and delicious cake pops - everyone will love them!


Red Velvet Cake Pops Recipe

To make 20 cake pops you will need: 
480g red velvet cake crumbs
120g cream cheese frosting
400g (1 pack) pink Wilton's Candy Melts
2-3 tbsp sunflower oil
20 lollipop sticks (15cm)
Sprinkles and sugar flowers to decorate
A polystyrene block with holes in (for standing your pops in to dry)

For the red velvet cake:
60g unsalted butter, at room temperature
150g caster sugar
1 large egg
38ml (one bottle) red food colouring (the Silver Spoon one works well)
1/2 tsp vanilla extract
1 tbsp cocoa powder
150g plain flour
120 ml buttermilk
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 tbsp white wine vinegar
20 cm (8 inch) cake tin, buttered

For the cream cheese frosting:
120g icing sugar
60 g cream cheese

The first step is to make your cake and frosting. You can do this the day before to break up the tasks a bit. Any cake and frosting will do but I love this combination of red velvet cake and cream cheese frosting with the sweet candy coating.

Making the cake and frosting:
1. Preheat the oven to 170ºC.
2. Cream the butter and sugar until pale and fluffy.
3. Mix in the egg, red food colouring, cocoa powder and vanilla extract.
4. Add the flour and buttermilk to the mixture a third at a time. Mix until just incorporated.
5. Add the salt, bicarbonate of soda and white wine vinegar. Mix well.
6. Transfer the mixture to the buttered tin and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
7. Let your cake cool in the tin.
8. Make your cooled cake into cake crumbs by giving it a blitz in a food processor or breaking it up by hand until there are no lumps. This recipe makes enough cake for 40 cake pops so you can freeze half of the crumbs for your next batch.
9. Make the cream cheese frosting by sifting the icing sugar and beating in the cream cheese until smooth.

Making the cake pops:
1. Mix 120g of the frosting into your cake crumbs until the mixture forms a dough (you can always add more if the mixture is too dry). I always do this bit in a food processor but you can use your hands if you don't have one.
2. Roll the dough into 20 balls and place them on a plate. Weighing 30g of the mixture for each ball using some electric scales will make them nice and uniform.
3. Cover the balls with cling film and chill them in the fridge for at least 2 hours or overnight until firm. Let the cake balls stand at room temperature for 30 mins before you dip them (if they are too cold, the candy coating will crack).
4. Melt the candy melts in a bowl on a low power in the microwave for 30 seconds at a time to make sure you don't over heat them and stir in the sunflower oil until smooth. Add more oil if your candy is still very thick and let the candy cool down so that it's still melted but as close to room temperature as possible.
5. One at a time, dip each stick about 1 cm into the melted candy melts and push the stick halfway into each cake ball.
6. Dip the cake ball all the way into the candy melts until it reaches the stick, then tap off any excess.
7. Place some sprinkles into a small cup and dip the top of the pop into it or gently place a sugar flower on top.
8. Leave to dry in your polystyrene block for about 15 minutes.
9. Once dry, you can wrap your pops with lollipop-style cellophane bags or store in a tin. They last for up to one week if stored in a cool place




3 comments:

Pilar HG said...

Love them!!! Thanks for sharing! I'm thinking to go to one of the workshops you are doing at The Make Lounge! I need to improve my Cake Pops techniques! xx

April said...

You're v welcome! Yes, come down, they're great fun xx

Laura said...

Gorgeous cake pops...they're so pretty with the flower on the top! :-)

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