Thursday, 2 February 2012

Cake Pops

Valentine's day is approaching so I thought I'd do a few posts for the occasion. I went to Toronto to visit my sister last Saturday and baked these with her. It's more so a technique than a recipe, so it's not critical that you make everything from scratch. Store bought cake mix is perfectly fine here.

Oh and the best part about going to Toronto is.....Bulkbarn! Yes, I spent 2 hours in the store and just less of 100 dollars. But the pretty sprinkles make it all worth while.

You'll need:
a favorite cake recipe (I used chocolate cake mix and red coloring for red velvet)
a favorite frosting ( cream cheese frosting in my case)
lollipop sticks
white chocolate
pink and red colored chocolate melts

Bake your cake as instructed by the recipe. I only used half a recipe for this and used the rest of the batter for cupcakes.

Crumb them finely in a large bowl, and add 3/4 -1 cup of cream cheese frosting. start with 3/4 cup and add more as needed.

Not a pleasant picture, but what you want is a play dough texture that can be kneaded and formed.

Roll them into balls and place them on a greased baking sheet, or one that is lined with wax paper.

Melt a little bit of chocolate in a bowl. Dip the lollipop sticks into the chocolate then insert into the cake balls. Once they have cooled, the chocolate will prevent the cake from falling off the stick. Put them into the fridge for about 2 hours. 

Melt white chocolate in a bowl and the red and pink chocolate in ziplock bags. Take the cake balls out of the fridge and tip them into the white chocolate. Hold the lollipop sticks by the tip and spin it really fast so that the excess chocolate is shaken off. Before the chocolate hardens, decorate with sprinkles or drizzle over the colored chocolate. Poke it through a styrofoam block and let dry.

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