Cake Pops are the latest phenomenon in baking. I’ve been reading about them here Bakerella and I’m desperate to get her book (it’s on my Amazon wish list folks!). I’ve had a play with these a few times now and I’ve finally got it right. Feedback on facebook shows there are a few others confused by the American instructions widely found on the web so here are some British ones.
Ingredients:
1 baked cake
1 250g tub of low fat cream cheese
1 pack chocolate cake covering
Lolly sticks
1 polystyrene block
Sprinkles etc to decorate
Method:
First bake your cake – you can use a mix but why would you? A simple sponge cake can be made by weight and thats how I always make them because having chickens means my eggs are not standard sizes. For one batch of cake pops I use a 2 egg cake. Weigh the eggs then add the same weight of butter, caster sugar and self raising flour, for a chocolate cake I substitute about 1/5 of the flour for cocoa powder and add half a teaspoon of baking powder. Sift the flour and throw in all the ingredients before mixing well.
I made 2 today, as I’m making a big batch for a sale next week.
Once the cake has cooled break it up and add in the whole pack of cream cheese
Mix it up well until it is sticking together.
Make walnut sized balls out of the mix and put on greaseproof paper.
Pop the balls in the freezer until you are ready to coat them (they can be frozen for a couple of weeks – open freeze them before popping them in a bag together – separate them before thawing). Take them out of the freezer an hour before coating and once thawed keep in the fridge.
Melt your chocolate cake coating using a double boiler or by standing on the back of the Aga in a mug.
Dip a lolly stick into the chocolate before inserting into the cake ball (about halfway)
Dip the cake ball into the chocolate coating then decorate and stand in the polystyrene to set.
Store in greaseproof paper in a cool place.
