Published article Monday 1st October 2012 featuring myself as in the October/November issue of “Xcite” C.ex Group Magazine presenting my “Cake Pops” is displayed below with story and recipe.
Cake Pops
Cake Pops are small bite sized spheres of cooked batter or reconstituted cake crumbs coated with chocolate or frosting. Reconstituted cake pops are made by blending cake crumbs with icing, buttercream or ganaché and shaping them to form a ball. Inserting a lollipop stick and dipped in a coating, such as melted chocolate, ganaché or fondant. Cake Pops can be decorated with toppings using such items as sprinkles, nuts, chocolate shavings and candy.
Cake pop batter
Ingredients make 36
200 g eggs
230 g milk
140 g melted butter
330 g caster sugar
300 g self raising flour
½ tsp vanilla sugar
Method
Preheat oven to175ºC. Combine butter, milk, sugar, vanilla and flour in a mixer. Mix on high speed for approx 3 minutes and pipe into cake pop molds. Place the lid on the mold. Bake for approx 15 minutes and allow cooling before decorating.
Reconstituted Cake Pops
Ingredients
1 baked cake
Frosting, ganaché or buttercream
Chocolate
Sprinkles
M&M’s
Lollipop sticks
Method
Bake a plain vanilla cake and allow cooling. Break cake into fine crumbs in a large bowl. Mix frosting, ganaché, or buttercream with the crumbs until the mixture reaches a sticky uniformity. Mold the finished mixture into small round balls approx. 40g. Place the balls on a baking paper lined flat tray and allow cooling for at least 2 hours in the fridge.
Melt chocolate (white, dark or milk) and take the cake pops out of the fridge. Dip the end of a lollipop stick in chocolate and insert in the cake balls. Allow the chocolate to set in the fridge.
Dip a lollipop in chocolate and decorate with sprinkles. Place the cake pop on the trays and allow cooling in the fridge.
Note: Just have fun with the cake pops and be creative with the decoration. If there is any left at the end of the day, keep the rest in an airtight container in the fridge.
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